Encacahuatadas | Peanut Enchiladas

1. In a large pan over medium heat, add 2 tablespoons of oil then once hot add the roughly chopped onion and tomatoes, cook for 2-3 minutes on each side allowing for them to char /or get golden. Then add peanuts, guajillo chiles and whole garlic. Cook for 1-2 minutes, Move everything around to ensure peanuts & chiles do not burn. Add everything to a blender along with vegetable broth, a pinch of salt and juice of 1/2 a lime. Blend until smooth. Taste and add more salt to your liking.
2. Pour the salsa into a medium pan or pot and heat through over low heat.
3. Meanwhile prepare filling of choice. For the creamy potatoes simply boil the potatoes until fork tender, once cooked, mash with a fork, add cashew cream, salt and butter and mix to combine.
4. To assemble, add a touch of oil to a pan and heat over medium heat. Once hot, add a corn tortilla and pan fry for 30 seconds on each side or until golden, but still pliable. Dip the tortilla into the sauce then place on plate, fill with filling, fold in half and repeat.
5. Top with more salsa, sliced avocado, crema and crushed peanuts.