Authentic Red Enchiladas with Jackfruit “Chicken”.
Enchiladas Rojas Veganas con “Pollo de Jaca” -Versión en Español al minuto 5:11



●Salsa Roja:
10 California dry peppers
2 garlic cloves
1 tsp salt
1 cup water, plus more if needed

Remove seeds and stems, rinse California peppers.
Place peppers in a deep bowl, pour simmering water over them.
Let peppers sit in hot water for 20 minutes or until they have soften.

Once soften and cooled place hydrated peppers in a blender cup
Add garlic cloves, salt, start with 1/2 cup water, as you blend slowly add the remaining water.
If needed add 1/4 more water at a time, until you reach the right consistency, thick but runny (similar to canned tomato sauce).
Pour red sauce through a strainer into a large bowl.
Set aside.

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●Jackfruit Chicken:
2 cans of Jackfruit
1 cup onion, diced
2 serrano peppers, diced
2 Tbsp vegetable oil, plus more to taste, I used grapeseed oil
1 vegan chicken cube

Combine the following seasonings in a small bowl:
1 tsp mushroom powder, I used Trader Joe’s
1 TBsp nutritional yeast
1 tsp smoked paprika
1/4 tsp poultry powder
1/2 TBsp onion powder
1/2 tsp cumin powder
1/2 tsp garlic powder
1/8 tsp salt, plus more to taste
1/4 tsp dry Mexican oregano

Drain jackfruit, rinse in a colander, break apart with hands.
Boil jackfruit in a pot filled with water for 30 minutes.
After 30 minutes toss water, rinse jackfruit in colander, squeeze excess liquid
Taste, if needed repeat the process, boil in water for another 15 minutes or until the brine taste is gone.
Squeeze liquid out.
Set aside.

In a hot skillet over medium flame add 1 Tbsp of oil.
Add diced onion, serrano peppers, pinch of salt, mix and cook for 2 minutes.
Add dry jackfruit followed by the seasonings. Mix and continue cooking.
Incorporate chicken cube plus remaining oil, add more oil to taste.
Continue cooking, adjust salt to taste if needed.
Turn off flame when jackfruit is golden brown.

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●You will also need:
15 corn tortillas
Vegetable oil, I used grapeseed oil
Red sauce (recipe is listed above)
Jackfruit “chicken” (recipe is listed above)
Vegan parmesan cheese
Finely diced onion

●Plus toppings, these are my favorite:
Finely sliced cabbage or iceberg lettuce
Vegan queso fresco
Vegan sour cream
Pickled red onions
Finely diced onion
Thinly sliced serrano peppers
Chopped Cilantro

●Making Enchiladas:
Heat up a skillet.
Lower flame to low.
Add enough oil to fry tortillas.
It is important to have a controlled flame to prevent splatter. Keep oil hot, at low flame.

Dip tortilla in red sauce, lightly coating both sides.
Carefully place red tortilla in hot skillet, fry for 30 seconds.
After 30 seconds carefully flip over, cook the other side for another 30 seconds.
Carefully remove fried enchilada, place on a flat plate and continue with the next.

I usually make 4 at a time.
While enchiladas are hot, add jack fruit chicken filling, diced onion and vegan parmesan to taste.
Spoon some of the warm enchilada sauce over your enchiladas.
Add toppings.


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