Graduate Maria Rios presents Enchiladas Potosinas

Join us every second Wednesday of the month for a free cooking demonstration and lecture at Casa de Luz.
Culinary Program students are required to take a favorite recipe or dish, analyze it based on the Five Transformation Theory, make it healthier, and then present their converted dish to the public. This demonstration is a timed test and the physical culmination of their Culinary Program experience.

Congratualtions Maria and best wishes on more delicious creations!

Enchiladas Potosinas
By Maria Elena Rios
Natural Epicurean Graduate 2009
Red Sauce
Step 1
1 medium organic Kabocha Squash
1 medium organic rutabaga, quartered
1 small organic red beet
2 organic carrots, peeled and cut in large chunks
1 TBS unrefined sea salt, SI recommended

Step 2
1 large organic onion, diced
1 tsp unrefined sea salt
4-6 cloves organic garlic, minced
1 TBS organic expeller pressed sesame oil
2 tsp of cumin
4 tsp Mexican Oregano
4 TBS of umeboshi vinegar

Directions
Step 1
Place the vegetables in the pressure cooker and add water to half the height of the vegetables.

Add salt and cover pressure cooker, bring up to pressure, and cook for 15, minutes.

Remove from heat and let pressure come down. Pour cooked vegetables and broth into a large bowl to cool. When cool, puree vegetables and broth in a food processor or blender. (Do not blend when the vegetables are hot.) Add salt to taste.

Step 2
Warm the sesame oil over a low flame in a large pot. Saute garlic to season the oil. Add the onion. Add enough salt to season the onions well. Keep in mind the overall saltiness of the puree and onions combined. (If too salty, you can adjust later.) Add the herbs to the onion and saute briefly over a medium flame. Add the vegetable puree to the onions and herbs. Cover and bring to a simmer. Do not overcook or the red color will disappear. Add umeboshi vinegar and stir. (If the sauce is too salty, you can use less umeboshi vinegar or substitute rice vinegar.) Set aside.

Enchilada Stuffing
Step 1
Tofu Mayonnaise Recipe
12 ounces organic firm tofu, Mori Nu Brand
½ tsp organic prepared mustard (whole grain or Dijon)
1 tsp organic brown rice vinegar
1 tsp organic lemon juice
¼ cup organic cold-pressed, extra virgin olive oil, or less to reach desired consistency
1 TBS umeboshi vinegar
¾ cup safflower oil or less to reach desired consistency

Step 2
1 ½ lb organic firm tofu, pressed
2 TBS organic unpasteurized white miso
½ cup Tofu Mayonnaise
Juice of 1 lemon (about 2 TBS)
3 leaves of organic kale
4 organic scallions, cut into diamond shape

Directions
Step 1
In a blender, puree tofu until smooth. Add seasoning and puree. Leave the food processor running slowly and pour oil down shoot until thoroughly incorporated. Adjust seasonings to taste. Set aside.

Step 2
Remove stems from kale and cut into small pieces. Soak the leaves in water to remove dirt. Shred leaves finely.

Bring small pot of water to a rolling boil. Quickly blanch kale. Allow to cool. Squeeze out excess water.

Mash tofu in bowl. Add miso, tofu mayonnaise, and lemon juice. Add kale stems, leaves, and scallions. Set aside.

Garnish for Enchiladas
Step 1
½ lb of organic green beans, ends trimmed
2 lb of organic carrots, cut into thick matchsticks
1 organic cauliflower, cut into floret size
3 leaves of lettuce, cut into rings
1 daikon, finely grated or cut

Step 2
Cilantro Green Goddess Dressing
½ pkg Silken firm tofu
2 scallions, chopped
2 tsp rinsed capers
2 TBS organic fresh lemon juice
½ cup of organic fresh parsley, chopped
¼ cup of organic fresh cilantro, chopped
1 TBS of agave nectar
¼ cup of apple cider vinegar
1 clove
1 tsp of vegetarian worsthershire sauce
1 tsp prepared mustard
1 TBS daikon, minced

Directions
Step 1
In boiling water, quickly blanch the beans, carrots, and cauliflower. Be sure not to overcook the vegetables. Set aside to cool.

Cut the lettuce in ring and place in cool water. Set aside.

Pickle the daikon in a little bit of salt. Massage salt until water is released. Set aside.

Step 2
In a blender, combine all the dressing ingredients and blend until smooth and creamy. Set aside.

Assembly of the Enchiladas Potosinas

24 organic corn tortillas
Prepared Red Sauce
Prepared Filling
Blanched Vegetables
Lettuce Rings
Pickled Daikon
Cilantro Green Goddess Dressing

Brush all the tortillas with the safflower oil. In a hot frying pan, place 3 at a time to heat and soften. Dip the tortilla in the red sauce. Fill the tortilla with the prepared stuffing. Do this with all tortillas. Place in the oven to keep warm.

When ready to serve, place 2 at a time on a plate. Cover the lettuce, blanched vegetables, and drizzle cilantro green goddess dressing on top of the vegetables. Serve immediately and enjoy.