What about if we combine two incredible cuisines in one delicious meal? That sounds great right? Well, I present to you these mouthwatering Huancaina and Red Potato Enchiladas. To create this recipe, I combine Mexican and Peruvian cuisines. Both cuisines are very similar in the diversity of vegetables, flavors, fruits, etc.
What inspired me to create this recipe?
Well, my awesome husband is from Mexico, and I’m from Peru. We both love Peruvian and Mexican food, of course. However, I was not very familiar with the tricks of Mexican cuisine. But in my last trip to Zacatecas, Mexico, I got so much inspiration from Mexican culture and their delicious food.
I went to an incredible restaurant in Zacatecas City, and I had some potatoes enchiladas. They were delicious! So, when I got back from my trip, I decided to give it a try. And to make them 100% vegan.
How are these Enchiladas vegan?
Well, for the filling we are only using potatoes and carrots with some vegan butter and spices. The Peruvian Huancaina sauce, which is a “cheesy” popular sauce in Peruvian cuisine is 100% dairy-free. And you can find the recipe at the end of this blog post or here:
For the red salsa, we only used simple ingredients and did not add any dairy. And instead of adding cheese on the top, we are going to add fresh cabbage to get extra nutrients and vitamins.
Nutrients and vitamins on this recipe
- High in vitamin C
- High in potassium and folate
- A good source of vitamin B6.
- Contains fiber, magnesium and antioxidants.
- Great source of vitamin K
- And many more!
So, are you ready to start preparing these delicious Huancaina and Red Potato Enchiladas? Let’s get started!
Huancaina and Red Potato Enchiladas
- Cooking Pan
- 8 potatoes chopped in squares
- 4 chopped carrots
- 1 TB vegan butter
- 1 TB red salsa the one we are going to prepare
- salt as needed
- 2 garlic cloves (minced)
- 1 dry guajillo chile (remove seeds)
- 1 dry chile de arbol (remove seeds)
- 1 tomato
- 1/4 white onion
- 4 garlic cloves
- salt as needed
- 1 TB coconut oil
- 1 tbsp chopped cilantro
- splash of water
- 1-2 yellow spicy pepper -boiled, pealed, and without the seeds (ají amarillo)
- 8 Saltine crackers preferably unsalted
- 1/2 cup soaked cashews
- 1 – 2 TB nutritional yeast
- 3/4 cup coconut milk
- 1/4 cup olive oil
- salt as needed
- 1 cup warm water to soak cashews
- 8 corn tortillas
- 3 TB coconut oil
- Remove the seeds of the dry chile and use a wet cloth to clean it and remove the dirt, if any.
- On a cooking pat, add the coconut oil, tomates, onions, garlic, chile. Fry these ingredients for about 3-5 minutes.
- On a blender, add the ingredients you just fried, plus water, cilantro, and salt. When adding the water, please only add a little bit. DO NOT cover the ingredients with water when blending. You can add more water if needed later. Start by only adding a bit.
- Blend until smooth and reserve for later.
- Boil your chopped potatoes and carrots.
- Once the potatoes and carrots are cooked, turn on the heat. On a cooking pot, add vegan butter, garlic, the potatoes and carrots. Mix well. Now add salt, oregano, and red salsa (optional). Mix well to incorporate all flavors.
- Reserve for later
- Soak the cashews in boiling water for at least 30 minutes. In the meantime, boil the yellow spicy pepper (aji amarillo) for about 8-10 minutes. Once is ready, remove the skin and the seeds.
- Strain the cashews once they are ready and wash them
- Now, add all the ingredients on a blender: Cashews, coconut milk, nutritional yeast, yellow spicy pepper, salt, crackers. Blend.
- When blending, pour the olive oil through the hole in the middle. Blend until smooth
- Add more water, milk, or crackers depending on the consistency you want to obtain.
- Add enough coconut oil to fry the tortillas. Fry the tortillas one by one on both sides.
- Add the potato filling in the middle of the tortilla, warm red salsa, and form an enchilada. Add more salsa on the top.
- Do the same for the huancaina enchilada.
- Add some fresh cabbage and lime (optional)