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Entrees Healthy Mexa

Live Cooking Class: Healthy Enchiladas Verdes

Familia!

I know, it’s been a while but the current times call for connection and as much as I have lovedhaving the last couple years to BE with my 3 babies, now is when I show my gratitude to youguys for always being so supportive and coming along for the ride. Now is when we connect.What we’re all going through collectively is hard to wrap my head around. I choose to stay asfar away from the news as possible and, truth be told, we don’t really use the “c” word in ourhome. The teen is as aware as we are, but the babies are pretty much having the time of theirlives with their mom and dad with them 24/7. A great reminder of how crucial I am to theirdevelopment. I’m certainly not in denial but the very steps that I have taken to take control ofmy health have helped me tremendously during this process in being able to identify whensomeone is trying to connect with my fear and my (hopefully healed) addiction to drama. I onlyask two questions of myself every day;

1.-What protocols do I need to follow to keep me and my family safe and,2.-Why can I do to help someone outside of my family and in my community while followingthose protocols.

Both of them are addressed every single day.

That’s it. Those are my only two real responsibilities right now. And cooking. And cleaning. Anddoing laundry. And making sure the teen comes out for air. And teaching Anna ballet. Andplanning the most incredible 5 th birthday party for David (regardless of the fact that it’s only us5). And walking Kongo. And loving on Phil(ip).

So anyway, here I am delivering on my promise to send you my healthy Enchiladas Verdes. I’vebeen working VERY hard on my health. All of it. Physical, emotional and spiritual. And to be ableto make the foods of my childhood in ALL OF THEIR GLORY while being able to make themplant-based, gluten-free, grain-free and dairy free (and not-fried in this case!) creates healing inall three of those areas. These truly took me back home to Tijuana.

Please join me while I make them live from my kitchen in Chula Vista, CA on Tuesday, April 7 th at1pm PST. Might be a little crazy with the kids and the dog and the rain out here but hey, youknow I have no shame in keeping it very real. Come by!

Gracias!Marcela


Enchiladas Verdes

2 servingsMakes 6 enchiladas

  • 14 tomatillos, husked and peeled
  • 1 whole jalapeño
  • 1 whole guero chile (optional)
  • 2 large unpeeled garlic cloves
  • 1 peeled smashed garlic clove
  • 4 tablespoons olive oil
  • 2 large russet potatoes, scrubbed and cut into cubes
  • 1 large bunch of spinach or kale (looking for 4 to 5 cups of chopped leaves)
  • 6 to 8 casava tortillas (or corn if it’s your preference)

Cashew Cream (recipe follows)

OPTIONAL TOPPINGSChopped fresh cilantro, thinly sliced white onion, avocado slices, cashew cream

Preheat oven to 425F. Place tomatillos on baking sheet along with jalapeño, guero chile andunpeeled garlic cloves. Drizzle with 2 tablespoons of the olive oil. Sprinkle heavily with salt andpepper if desired. Toss to combine. Roast until vegetables are browned, about 40 minutes.Cool slightly and blend. Season salsa to taste with salt.

Place potatoes in small baking sheet and toss with 1 tablespoon olive oil. Season with salt andbake alongside salsa until tender and beginning to brown, about 30 minutes. Cool slightly. Heatremaining 1 tablespoon olive oil in heavy large skillet over medium heat. Add smashed garlicand stir frequently until fragrant and avoiding browning. Add spinach and toss to wilt spinach.Season with salt. Add potatoes and mash them slightly with the spinach. This is the filling foryour enchiladas.

Reduce heat to 350F. Place 6 tortillas on large baking sheet. Brush each lightly on both sideswith avocado oil. Bake just until beginning to brown but still pliable, about 8 minutes, turningonce.

Fill each tortilla with filling and fold over in half. Place 3 on each of two plates. Pour salsa verdeover enchiladas, dividing equally. Drizzle with cashew crema. Top with white onion, freshcilantro and avocado. I like to finish with a drizzle of good olive oil and sea salt.Cashew CremaSoak ½ cup raw cashews in water to cover overnight. Drain cashews and blend with 1/3 cupwater until very smooth and easy to drizzle, adding more water if necessary. Season to tastewith salt, pepper and a dash of distilled white vinegar (I added about 1 tablespoon).

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