enchiladas are a time-consuming sunovab!tch of a thing.
especially if you've not got ingredients ready to go,
AND you don't eff with jar sauce,
AND your gravy game is totally from scratch.
i had my roux all browned up, and the flour smelling hella nutty.
that was a start.
i had a homemade enchilada sauce simmering slowly into a succulent spicy solution.
there was a whole other 'nother new batch of refried beans on the stovetop.
i even had black beans with peppers and onions all sizzled up, as well.
was that all?
i also made my custom cashew-garlic-tofu UNDERCHEE',
for the internal excellentation of my tubos, too.
i had exxxtra salsa, grilled chipotle corn,
and ALLLLLLL the sprankles, too.
when i F* around and make enchiladas,
i make the roll-ups that make the future touch heaven,
and then reach out and caress your mutha-b!tchin' FACE, son.
check the teleport:
we like enchilatties a lottie, kids.
yeah, you know.
under all that epicness,
and inside all of that legitness,
there's some genuine next-level savory smooth superlative sexxxiness that transcends
the simple humble enchilada of yesteryear.
that's no joke.
y'got a layer of underchee'
in you food processor, combine:
1 cup cashews, soaked for 6 hours in initially boiling-hot water allowed to cool all day;
1 block well drained firm tofu;
4 whole cloves of browned garlic;
1/4 tsp cayenne;
2 tsp ea. Garlic Powder and Onion Powder;
1 tsp vinegar;
1 tsp soy sauce;
1/4 cup nutritional yeast;
1/4 cup olive oil;
blend it smooth, and bask in the regal righteousness of this smooth spreadable hottness.
so, there's that.
then, a layer of refritas-
my proprietary nootch-boosted- ho'sauce-activated jauns, of course.
daiya cheddar and mozzarella get tossed in,
and then a batch of black beans-
that's literally just black beans, diced onion, sweet pepper, poblano, and jalapeno.
easy. simple. tasty. dope.
a handful of shredded spinach;
a punch of fresh chopped cilantro;
a spoonful of minced raw onion-
and ka-POW, you've got heroic interior excellence within a fajita-sized soft-flour tortilla.
i love a soft flour jaun, homies.
and the fajita-level ones are right in between taco and burrito,
which is to say: they're expert as hell for enchies.
so, you've got a tablespoon or two of earth balance,
melted and browned with two-four tablespoons of flour, right?
then you add a punch of nootch,
a cup and a half of broth, and another 'nother tablespoon of flour,
and boil that up over high heat until it's got that thickness you know you like.
thiccc gravy is the key to a great enchilada.
when you arrange your rolled tortillas, seam down in a pan,
and then pour the gravy in between and on the ends of all of them,
they steam and soak up all that flavor, and become just about the most magical melties
in all the land, man.
BAKE ENCHILADAS COVERED FOR 15 MINUTES AT 375℉,
AND UNCOVERED FOR ANOTHER 7-8 TO MAKE THEM THE DOPEST.
you're gonna need sauce first, tho, before you foil those tops.
i mean, rules is rules,
and enchiladas need sauce like fish need water, bro.
and you're gonna wanna make double what i did if you're a sauce-fiend.
i'm just warning your A* in advance.
in a small pot,
heat a T of olive oil,
and simmer 2 T minced onion, 2 cloves crushed garlic,
1/4 cup mixed sweet and hot peppers depending on your own personal tolerances,
and 1/2 cup chopped sweet tomatoes.
add a splash of tamari;
a dash of liquid smoke;
2 T of cider vinegar;
and oregano, cumin, smoked paprika, cayenne, pink salt, black pepper, crushed red pepper,
coriander, thyme, and bay leaf,
plus the obligatory GPOP dust-up, of course.
add 2/3 cup crushed tomatoes,
and 1/3 cup water,
plus 4 tsp lime juice,
and simmer away until the whole thing is one consistent mass of saucy sexxx.
that's when you add a punch of fresh cilantro to the mix,
and stir it in, spread the whole thing on top of those rollups and bake 'em up proper.
i confess, i've been reticent about relevant info-
these are four chee' enchiladas.
cheddar and mozz and under all went within,
but the liberal application of shaved daiya smoked gouda melted all over the tops
was a coup of beaucoup big-A* activation for sure.
it was seriously a savage slap of something super-special.
of course, you know that the magic didn't stop there-
how could i leave it alone after i'd gone that far already?
too much is the right amount,
and these are the WHOLE ENCHILADAS-
that means they need even MORE.
how tight was the sprankle game?
tight like this:
minced red onion!
chipotle-roasted fresh local summer corn, right off the cob!
AND THAT VEGAN RANCH CREMA,
which is so exxxplosively garlicky after it's time marinating in the fridge
that it's practically it's own something else entirely at this point.
if you don't know what's good by now,
you won't know what's good at all.
i love food.
i really love incredibly decadent indulgent comforting fattening flavorful rich food.
i'm just that kind of luxurious guy.
sharing the experience,
which, by the way, was one and a half hours total,
from just ingredients with nothing ready to eating a monstrous plate of amazingness.
and that includes the time spent in the oven, bro.
one elite experience in just 90 minutes from top to bottom.
we get to choose where we invest our time.
while that's three sitcoms' worth of minutes,
the results are tangibly and measurably more expert.
with so much more to show for the duration,
and the interactive participation of an involved presence of mind and body.
that's coordinated concentrated conscientious considerate culinary creation,
instead of passive static stagnant spectator space-filling.
the interface between practical applications and entertainment
is the one i can't seem to escape.
if the way you spend your time isn't making the magic happen,
you're F*ing doing it wrong, kids.
quit slackin', and make sh!t happen;
never quiet, never soft.....