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RECIPE
14 INGREDIENTS 7 STEPS 30min

Enchiladas de Suelo (Sinaloa Style Enchiladas)

Editor's Choice
These enchiladas are a typical dish from the northern Mexican state of Sinaloa. They are open-faced, meaning they are not rolled, but instead the fillings are piled on top. They are filled with vegan chorizo, and veggies then topped with a smoky chile ancho sauce.
Enchiladas de Suelo (Sinaloa Style Enchiladas) Recipe | SideChef
These enchiladas are a typical dish from the northern Mexican state of Sinaloa. They are open-faced, meaning they are not rolled, but instead the fillings are piled on top. They are filled with vegan chorizo, and veggies then topped with a smoky chile ancho sauce.
Dora's Table, is a vegan Mexican blog that aims to preserve the beauty and richness of the different regional cuisines of Mexico. I was born and raised in Mexico and am a graduate of the Culinary Institute of America in New York.
https://dorastable.com
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Dora's Table, is a vegan Mexican blog that aims to preserve the beauty and richness of the different regional cuisines of Mexico. I was born and raised in Mexico and am a graduate of the Culinary Institute of America in New York.
https://dorastable.com
30min
Total Time
$3.10
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Sauce

5
Dried Ancho Chile Peppers
1 clove
1/4 tsp
Ground Cumin
1 tsp
Distilled White Vinegar

Enchiladas

2 cups
12 oz
Soy Chorizo
as needed
Vegetable Oil
about 1 cup, for frying
12
White Corn Tortillas
1 cup
Vegan Cheese
or Vegan Queso Fresco
2 cups
Shredded Lettuce
1 bunch
Radishes , sliced
4 radishes per 4 servings
1
Avocado , sliced

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Nutrition Per Serving

VIEW ALL
CALORIES
460
FAT
30.5 g
PROTEIN
17.7 g
CARBS
59.3 g

Author's Notes

You can also add chopped tomatoes, pickled red onion, cooked potatoes, and vegan crema.

Cooking Instructions

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Step 1
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.
Step 2
In the same boiling water drop the Dried Ancho Chile Peppers (5) and simmer slowly for 7 minutes. Strain the chiles, but save 1.5 cups of the chile water.
Step 3
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.
Step 4
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.
Step 5
Heat the pan you cooked the chorizo in, to low heat, and pour in the enchilada sauce. Bring to a simmer and turn off.
Step 6
Heat the 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.
Step 7
To assemble the enchiladas: top the tortillas with the chorizo, add the cooked zucchini, Lettuce (2 cups) , Radishes (1 bunch) , Vegan Cheese (1 cup) , and Avocado (1) . Serve immediately.

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Nutrition Per Serving
Calories
460
% Daily Value*
Fat
30.5 g
39%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
59.3 g
22%
Fiber
14.6 g
52%
Sugars
8.0 g
--
Protein
17.7 g
35%
Sodium
1125.1 mg
49%
Vitamin D
--
--
Calcium
213.9 mg
16%
Iron
4.4 mg
24%
Potassium
656.8 mg
14%
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