(Mexican) Enchiladas (vegan & also with cheese) скачать в хорошем качестве

(Mexican) Enchiladas (vegan & also with cheese)

Pan cooked Enchilada (vegan with & without cheese) (🟩Note for vegan skip cheese part) Ingredients (Step-1) -6 Tortilla Wraps Previous day -1 cup kidney beans rinse & wash for a couple of times, then soak in enough water for 10 hours or overnight Next day discard soaked water drain & rinse Add 4 glass fresh water salt to taste & pressure cook until they are cooked & tender (check pressing a bean with your finger, Rajma should be completely cooked) strain and set aside to cool. -Soak 1/2 cup cashew nuts for 2-3 hours then blend to a smooth paste. Set aside -2 Boiled corn (Step-2) -5 tomato ( boiled peeled skin) -10 garlic cloves -1/2 tsp freshly crushed black pepper -5 soaked dry chilies (remove seeds) -1/2 warm water -1/2 tsp vinegar -1/2 tsp sugar -Pressure cook tomato garlic together, peel tomatoes skin -grind:add cooked tomatoes, garlic soaked dry chilies, pepper, hot sauces. -Add very little water and grind to smooth purée -Set aside (Step-3) TOMATO & GARLIC ROUX -3 tbsp olive oil -3 tbsp plain flour/maida -Fresh or dry -rosemary, thyme, basil leaves -1/2 cup water -3 tbsp tomato ketchup -salt to taste -Heat a pan add olive oil, add -add flour stir and cook for 2-3 minutes very low flame whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.  This will eliminate any floury flavors. Allow to cook minute or two -add fresh rosemary, thyme,basil leaves stir until fragrant, add Enchilada sauce (tomato purée sauce), tomato ketchup -salt to taste -add water simmer for 5-8 minutes -Fish out herbs-thyme, rosemary, basil -turn off the flame set aside -Add cashew paste mix well & set aside (Step-4) -1 bowl grated mozzarella cheese + cheddar or Amul cheese ( for vegan skip this) -2 medium white or red onion finely chopped -2 medium firm tomato finely diced (remove seeds) -Handful parsley chopped -handful fresh coriander leaves chopped -1 boiled corn -1 cup green onion leaves chopped -1/2 cup Enchiladas sauce -1 lime juice LETS WRAP ENCHILADAS -In a bowl add cooked kidney beans,fresh coriander, parsley leaves, green onion leaves, tomato, Enchilada sauce mix well set aside, lime juice -Make sure to thoroughly heat your corn tortillas before trying to roll them up -add 2-3 tbsp filling mixture on the tortilla add Enchilada sauce, add cheese roll & fold all sides -Heat grill & brush olive oil to the Grill on/Skillet, cook under a medium heat -Place 2 wraps at a time, in the pan grill for 3 minutes until slightly crispy & golden on both sides -Now add 2 tbsp Enchilada sauce & shredded mozzarella cheese, Amul cheese on top. cover and cook until cheese melted -Remove from pan cut each wrap -Serve with salsa or additional sour cream or Enchilada sauce -Enjoy!!!