ENCHILADAS ROJAS

1. Wash the dried chilies under cool water then remove the stems, veins and seeds.
2. Place the chilies in a pot with 1/4 piece of onion and 3 garlic cloves. Cover with 3-4 cups water and cook over high heat for about 10-15 minutes or until chilies are softened.
3. Meanwhile, cook your potatoes. You can keep skin on or peel them. Add the potatoes to a pot and cover with water, add a couple pinches of salt and boil until potatoes are tender. About 8-15 minutes depending on size of potatoes.
4. Place the chilies, onion, garlic and 1 cup of the cooking liquid (from the pot) into a blender. Add a small pinch of ground cumin, (optional) fresh oregano, and a big pinch of salt and blend until smooth. If the salsa seems too thick you can add an additional 1/4 cup of cooking liquid.
5. In a deep pan add 1-2 tbsp oil. Bring over medium low heat. Hold a fine mesh strainer over the pan & pour the salsa in.
6. Simmer on medium low for 3-4 minutes then lower heat to the lowest to keep the salsa warm.
7. For the potatoes: once they are really fork tender, add to a bowl and mash with a fork then add about 1/4 cup of the salsa into the potatoes. Mix, then add in 2 tbsp vegan butter & 2 tbsp non dairy milk, a pinch of salt and pepper and mix again.
8. In another pan over medium heat, add 3 tbsp high heat oil. Once hot, add a corn tortilla and cook for 7-10 seconds or so, then flip and cook for an additional 7 seconds. Remove the tortilla and add to the salsa and quickly flip the tortilla to coat each side then place on a plate and fill with potato, roll up and continue to make all your enchiladas.
9. Top enchiladas with crema, cheese, avocado, cilantro and enjoy!