Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream

Name: Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon ground ancho chili powder; 4 servings Freshly ground black pepper; 237 milliliters rosted cashews; 2 chipotle peppers packed in adobo sauce; 1 bunch fresh picked cilantro leaves and tender stems, divided; 18 soft corn tortillas, warmed and wrapped in foil or stored under a damp dish towel; 2 bunches flat leaf spinach, washed and roughly chopped; 1 medium clove garlic; 2 teaspoons ground cumin seed; 794 grams hominy, drained; 2 Tbsps fresh juice from about 2 limes, plus 1 lime cut into wedges for serving; 4 servings Kosher salt; 1 teaspoon red wine vinegar; 1 to 2 jalapeño or serrano peppers, stem and seeds removed; 680 grams tomatillos, husks and stems removed; 2 Tbsps vegetable oil; 118 milliliters water or vegetable stock; 2 mediums white onions, divided

Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 5228 calories, 68g of protein, and 317g of fat per serving. This recipe covers 65% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up juice from 2 limes, ground cumin seed, vegetable oil, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Combine tomatillos, serranos, and 1 onion (peeled and roughly chopped) in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.

Ingredients you will need

Tomatillos

Vegetable

Onion

Water

Equipment you will use

Sauce Pan

Drain vegetables then transfer to a blender.

Ingredients you will need

Vegetable

Equipment you will use

Blender

Add 3/4 of cilantro, a large pinch of salt, and 1 tablespoon lime juice. Blend on medium speed until a chunky purée is formed, about 30 seconds.

Ingredients you will need

Lime Juice

Cilantro

Salt

Transfer to a bowl, season to taste with more salt or lime juice if necessary, and reserve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

Ingredients you will need

Lime Juice

Salsa

Salt

Equipment you will use

Bowl

For the Filling: Finely mince half of remaining onion.

Ingredients you will need

Ground Meat

Onion

Heat vegetable oil in a large saucepan over medium-high heat until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add onion and garlic and cook, stirring frequently, until softened and light golden brown, about 4 minutes.

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Garlic

Onion

Add cumin and chili powder and cook, stirring, until fragrant, about 30 seconds.

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Chili Powder

Cumin

Add spinach in batches, stirring and allowing each batch to wilt before adding the next. Cook, stirring, until excess moisture has evaporated, about 7 minutes. Season to taste with salt and pepper.

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Salt And Pepper

Spinach

Transfer spinach to a colander to drain, pressing out excess moisture with a rubber spatula.

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Spinach

Equipment you will use

Colander

Spatula

Transfer to a large bowl and fold in hominy. Set aside.

Ingredients you will need

Hominy

Equipment you will use

Bowl

Combine cashews, remaining garlic clove, chipotle, stock, and vinegar in the jar of a blender. Blend on high speed, adding water or stock as necessary to reach a thick, pancake batter-like consistency. Continue blending until completely smooth, about 2 minutes. Season to taste with salt and transfer to a bowl.

Ingredients you will need

Whole Garlic Cloves

Chipotle Chiles

Cashews

Vinegar

Stock

Water

Salt

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Blender

Bowl

To Assemble: Set rack to 12 inches below broiler element and set broiler to high (alternatively, set oven to 475°F).

Equipment you will use

Oven

Spread 1 1/2 cups of salsa verde across bottom of a 9- by 13-inch baking dish and transfer the rest to a shallow bowl. Working one tortilla at a time, dip tortillas into bowl of salsa verde, coating both sides thoroughly.

Ingredients you will need

Salsa Verde

Tortilla

Dip

Equipment you will use

Baking Pan

Bowl

Place on cutting board and top with 2 to 3 tablespoons of filling.

Equipment you will use

Cutting Board

Roll up tortilla and place edge-down in baking dish. Repeat until all tortillas are filled.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Baking Pan

Spread remaining salsa verde over top of tortillas. Spoon cashew cream over the baking dish in a single line down the center of each row of tortillas.

Ingredients you will need

Salsa Verde

Tortilla

Cashews

Spread

Cream

Equipment you will use

Baking Pan

Transfer to oven and bake until cashew cream is lightly browned and edges of tortillas are beginning to crisp, about 15 minutes. Thinly slice remaining half onion and roughly chop remaining cilantro.

Ingredients you will need

Tortilla

Cilantro

Cashews

Cream

Onion

Equipment you will use

Oven

Sprinkle on top of enchiladas and serve.

Equipment

Ingredients

Servings:

1teaspoon

ground ancho chili powder 4servings

Freshly ground black pepper 237milliliters

rosted cashews 2

chipotle peppers packed in adobo sauce 1bunch

fresh picked cilantro leaves and tender stems, divided 18

soft corn tortillas, warmed and wrapped in foil or stored under a damp dish towel 2bunches

flat leaf spinach, washed and roughly chopped 1medium clove

garlic 2teaspoons

ground cumin seed 794grams

hominy, drained 2Tbsps

fresh juice from about 2 limes, plus 1 lime cut into wedges for serving 4servings

Kosher salt 1teaspoon

red wine vinegar 1

to 2 jalapeño or serrano peppers, stem and seeds removed 680grams

tomatillos, husks and stems removed 2Tbsps

vegetable oil 118milliliters

water or vegetable stock 2mediums

white onions, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.