Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink.
We made this last night (hence, the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake. If you make only one component here, make that. It’s a wonderful creamy sauce on these vegan enchiladas, but it would be delicious dolloped onto many things (ie. the salad I ate for lunch today), or by itself as a dip…
(oh and hey, neighbor friends (you know who you are), I have a whole bunch of this leftover… so we’ll see you tomorrow?… you bring the chips…).
(quantity: I made 5 small enchiladas which served 2 of us with lots of extra crema left over)
(quick tip: roast poblano, tomatillo’s and jalapeno all at the same time – just keep watch, they’ll require different amounts of time. Also, chop one large onion and a few garlic cloves at the beginning for use in each recipe)
CASHEW POBLANO CREMA: (this makes extra)
1.5 cups raw unsalted cashews (soaked for 30 minutes, if you think of it)
3/4 cup water
1 roasted poblano pepper
1 small garlic clove
1/4 cup minced onion
3-4 tablespoons fresh lemon juice
salt, to taste (about 1 teaspoon)
Roast the poblano pepper. Place under the broiler for 20 or so minutes, until blistered on all sides. (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or at towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds.
Blend roasted poblano and all ingredients in a high powered blender (best results from a vitamix or similar). Taste and adjust seasonings to your liking. Set aside.
ROASTED TOMATILLO SALSA: (double this for extra salsa for later)
(adapted from Rick Bayless’s Mexican Kitchen)
4-5 medium to large tomatillos (roasted)
1 jalapeno (roasted – it won’t be as spicy once you roast it)
1/2 an onion, chopped
1 garlic clove, chopped
a few sprigs of cilantro
splash of olive oil (for the pan)
salt, to taste
Roast tomatillos and the jalapeno under the broiler, check for blistered skin after 5 minutes. Turn them and check again. I roasted mine for 15 minutes total. Remove stems and place in food processor
In a medium skillet, heat oil. Add chopped onion and cook until golden brown. Stir in garlic, cook a minute longer. Scrape the mixture into a food processor. In a few short pulses, blend the roasted tomatillos and the onion mixture. If you just want the salsa, add the cilantro and stop here.
turn the salsa into enchilada sauce:
Wipe out the skillet you used before, heat a bit of olive oil, and add the salsa to the pan. Cook, stirring continuously while it starts to bubble and reduce. Add 1/2 water and a pinch of salt (or stock), and reduce a bit more. Taste for seasonings. Stir in cilantro and set aside.
MUSHROOM & SPINACH SAUTEE
splash of olive oil
1/2 cup chopped onion (or whatever you have left from above)
1/2 garlic clove, minced (or whatever you have left from above)
1.5 cups of sliced mushrooms
2-3 large handfuls of spinach
splash of white wine (or red, if that’s what you’re drinking)
salt & pepper, to taste
Wipe out the same pan that you’ve been using. Heat a splash of olive oil. Add onions and a pinch of salt and cook until translucent. Add mushrooms and cook for 8-10 more minutes, stirring occasionally until they brown and cook down. Stir in garlic. Turn off heat and add spinach, stirring until it wilts down from the heat of the mushrooms. Set aside.
cilantro and chopped onion or scallion for garnish
Preheat oven to 375 degrees.
In a shallow dish that’s larger than your tortillas, pour in a bit of the sauce and a splash of olive oil. Dip each tortilla into the sauce, flip it over to coat, and set aside until you’ve dipped each one. (this helps them become more pliable so so they won’t break when you roll them up)
In a casserole dish, splash a little olive oil and a few scoops of the sauce into the bottom. Take each tortilla, fill it with the mushroom/spinach filling, roll up and place each snuggly next to each other in the dish. Pour more (not all) of the tomatillo sauce over the top. You’ll want to reserve a bit of sauce to put on top after it comes out of the oven.
Bake for 20-25 minutes. Remove from oven, let cool for 15 minutes or so. Liberally, spoon poblano crema on top. Spoon a little more of the tomatillo sauce on top of that, garnish with cilantro and onion slices. Squeeze a bit of lime over the whole thing.