Veggiladas

Hi y’all.  I did some cooking last night, but you’ll notice that my usual series of pictures documenting the whole process isn’t here.  Why? you ask.  Well, the simple answer is because I didn’t take them.  See how that works?  I don’t take a bunch of pictures, and then you get a post (which is shocking in and of itself) without a bunch of pictures.  Amazing, huh?  I did take one final picture, but the quality is probably a little iffy since I used my aging Blackberry to snap the photo.  Lame, I know, but oh well.  Let’s talk about food.

So a couple weeks ago I was browsing recipes online, and I came across this one.  Hmmm, I thought to myself, that sounds interesting.  So I printed it off, stuck it in my massive, unorganized pile of recipes, and promptly forgot about it.  Then I had a dream the other night where me and this other mom I know went to a Mexican restaurant and I ate an entire vat of salsa and like 4 bags of chips and she was horrified and said her kid can’t play with my kid anymore (isn’t that mean?).  Anyway, when I woke up, I remembered the enchilada recipe.   So here’s what I did.

First, there is no way in hell that I’m going to use instant mashed potato flakes.  Not that there’s anything wrong with them (there is, actually), but I would rather just make my own mashed potatoes from real potatoes that I peel and cut myself.  Just a personal preference.  I also prefer now to make my own tortillas.  If you think this sounds time-consuming and difficult, you’re wrong.  It’s actually very, very easy, though you do have to give the tortilla dough an hour to “rest.”  Or whatever.  Anyway, it’s worth it.  Homemade tortillas taste 9 bajillion times better than store bought.

Anyway.

Ingredients for veggiladas (note: I have altered the recipe above, which I almost always do because I think I have better ideas than everyone else):

For tortillas: masa harina, water, salt
For enchilada filling: potatoes, butter, milk, salt, pepper, chopped onion, carrots, bell pepper, green chilis, olive oil
For topping: red enchilada sauce, grated cheese, green onion and cilantro to garnish if you wish.  I wished.

Okay, step 1:  Turn your oven to 425 and get all your ingredients out. We’re gonna tackle the tortillas first (if you’re making them yourself) and then go to the mashed potatoes (if you’re making them yourself, and if you’re not, then I’m pretty sure you’re committing some sort of mortal sin).

Step 2: Mix the masa harina, water, and salt in a medium sized bowl.  The dough should be moist but not sticky, and it should feel kind of springy.  I use Bob’s Red Mill masa, and it has the instructions on the back.  Pretty sure it’s 2 cups of masa, 1.5 to 2 cups water, and a 1/2 tsp. of salt.  After it’s mixed, cover it with a damp towel and set it aside for an hour.

Step 3: Put potatoes on to boil for the mashed potatoes.

Step 4: While potatoes are cooking, mix the chopped carrots, onions, bell peppers, green chilis with some olive oil (about 1/4 c.) and salt and pepper.  Spread this out in a thin layer on a baking sheet (spray it with Pam first) and then stick it in the oven for 20 – 30 minutes, stirring it once halfway through.

Step 5: Enjoy the small amount of downtime that you have while everything is resting/boiling/roasting by watching Vampire Diaries and thinking to yourself that Elena should really see if Stefan and Damon would be interested in a threesome.

Step 6: Check your potatoes; if they’re done, mash ’em.  Check your veggies in the oven; if they’re done, take ’em out. Turn your oven down to 350.  Grate some cheese and pour your enchilada sauce into a shallow bowl.  Mix your veggies into your mashed potatoes and set them aside.

Step 7:  Tortilla time.  Heat a skillet; while it’s getting hot, take your tortilla dough and roll it into 3-inch balls.  If you have a tortilla press, do whatever its instructions tell you to.  I have no idea what that would involve since I don’t have one, and I rely on a trusty ziploc bag (that I’ve cut apart so I basically have 2 squares of plastic) and a rolling pin.  The trick with tortillas is in the thickness of them.  If they’re too thin, they rip and fall apart.  If they’re too thick, they’re just weird.  Okay, so take your dough ball, stick it in between the ziploc squares, and roll it out to about 1/8 inch.  Slap the tortilla in the hot skillet, and cook on each side for 30 to 60 seconds.  Do this until all the dough is gone.

Step 8: Pour a little of the enchilada sauce in the bottom of a casserole dish.  Take a tortilla, dip it in the enchilada sauce that’s in the shallow bowl, then lay it in the casserole dish.  Fill it with the mashed potato mixture, top with a bit of cheese, then roll that mofo up and make sure it’s seam side down.  Do this with the remaining tortillas, and then pour the rest of the sauce over all them and top with cheese.

Step 9: Put the casserole pan in the oven and bake for 20ish minutes, or until the cheese is melted.  Top with green onions, cilantro, sour cream, whatever you like.

Step 10: Commence stuffing your face.

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4 comments so far

  1. dad on

    You couldn’t wait one more week? Looks and sounds delicious.

  2. Liz Craft on

    So hows life as a vegetarian? Great idea for Elena, although Ian Somerhalder (Damon) is hot enough for me and I could do without Stephan. His eyebrows bother me. Keep blogging and entertaining me, k?

    • Chandragupta on

      Life is good! I’m not 100% vegetarian; I eat meat probably once a week, and I’ll definitely be eating turkey on Thanksgiving. :) And if you don’t want Stefan, I’ll take him AND his eyebrows. Yum.

  3. Liz Craft on

    He’s all yours! Take him with my blessing and enjoy him in good health! I’m waiting for a 3rd and older Salvatore brother to show up (played by David Beckham) and really heat things up! Stepahan is being a d-bag this season anyway! Miss you and your kiddos! Love reading your posts!


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