To make the sauce: Bring a medium pot, filled with water, to a boil. Add
Zucchini (2 cups)
and let cook for 2-3 minutes or until it’s slightly tender. Remove the zucchini with a strainer, and set it aside.
In the same boiling water drop the
Ancho Chile Peppers (5)
and simmer slowly for 7 minutes. Strain the chiles, but save 1.5 cups of the chile water.
Place the soaked chiles,
White Onion (1/4)
Garlic (1 clove)
Ground Cumin (1/4 tsp)
Dried Oregano (1/2 tsp)
Distilled White Vinegar (1 tsp)
, and the chile water in the blender. Process until smooth. Season to taste with salt. Set aside.
To make the enchiladas: Heat a large sauté pan to medium heat and add the
Soy Chorizo (12 oz)
, cook stirring often for 4-5 minutes until the chorizo is golden brown. Remove the chorizo from the pan and set it aside.
Heat the pan you cooked the chorizo in, to low heat, and pour in the enchilada sauce. Bring to a simmer and turn off.
Vegetable Oil (as needed)
in a separate sauté pan to 350 degrees F (180 degrees C). Dip one of the
White Corn Tortillas (12)
in the enchilada sauce, make sure both sides are covered in sauce. Take this tortilla and drop it in the oil. Almost immediately flip the tortilla, then quickly remove it from the oil. Place it on the plate. (You must do this quickly or the tortilla will get soggy and fall apart). Repeat this process with the rest of the tortillas.
To assemble the enchiladas: top the tortillas with the chorizo, add the cooked zucchini,
Lettuce (2 cups)
Radishes (1 bunch)
Vegan Cheese (1 cup)
. Serve immediately.