This recipe only requires a few simple items that you probably already have on hand. An audience favorite!
| Prep Time: | 40 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 12 enchiladas |
Ingredients
- 1 medium Roma tomato
- 6 de arbol chile peppers
- 5 guajillo chile peppers
- 1 medium morita chile pepper
- 1 pasilla chile pepper
- 2 cups vegetable broth
- ½ small white onion, chopped
- 1 clove garlic, minced
- ½ teaspoon vegetable base
- ½ teaspoon cider vinegar
- salt to taste
- 1 tablespoon peanut oil
- 2 tablespoons peanut oil, or more as needed
- 1 large white onion, chopped
- 1 medium red bell pepper, chopped
- 1 large portobello mushroom, chopped
- ½ teaspoon tamari
- ¼ teaspoon liquid smoke flavoring
- 2 (14 ounce) cans jackfruit, drained
- 1 teaspoon pollo asada seasoning
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon sazon seasoning (such as Goya®)
- ½ teaspoon seafood seasoning (such as Old Bay®)
- ½ teaspoon garlic powder
- salt to taste
- 12 (6 inch) corn tortillas
- ½ cup shredded vegan cheese, or to taste
Instructions
- Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
- Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
- Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
- Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
- Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
- Stuff each tortilla with filling and roll up. Place in a 9×13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
- Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.