Enchildas for Pesach

Submitted by:
Who knows whether this will work.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v v 

Ingredients

For the sauce:
3/4 cup vegetable oil
1 large onion, diced
6 garlic cloves, minced
3 jalapeño pepper, seeded and diced
4.5 tablespoons chili powder
1 bunch cilantro, but of course not cilantro / coriander seeds which some misguided rabbi decided are kitnyot even though cilantro is from the carrot family
24 ounces canned organic tomato sauce
sea salt

For the filling and assembly:
3/4 cup vegetable oil
3 pounds mushrooms
1 box whole-wheat matzoh
1 large onion, finely diced
2 red bell pepper, finely diced
6 cloves garlic, minced
3 jalapeño pepper, seeded and diced
3 cup coarsely chopped cilantro leaves
4.5 tablespoons chili powder, or more to taste
sea salt

For non-vegans:
Cheddar cheese
Sour cream

Method

1. For the sauce: In a small saucepan over medium heat, heat oil until shimmering. Add onions, garlic, and jalapeño. Sauté until onions are translucent, about 5 minutes. Add chili powder. Slowly stir in tomato sauce, mixing well. Reduce heat to low, and simmer for 15 minutes. Season with salt to taste. Remove from heat and keep warm.

2. For the filling and assembly: Preheat oven to 375 degrees. In a medium skillet over medium heat, heat oil until shimmering. Add shrooms and cook until brown and somewhat crispy, and its liquid has evaporated, stirring from underneath to prevent sticking, 10 to 15 minutes.

3. Once shrooms look brown and cooked on all sides, add two-thirds of the onion and half of the red bell pepper. Stir, and add garlic, jalapeño, cilantro, and chili powder; mix well. Season with salt to taste. Sauté until the onions and red bell pepper begin to soften, 5 to 10 minutes. Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry.

4. While the shroom mixture is cooking, soak the matzohs in water to soften. Unless you keep gebrochts, which, let's face it, is a totally unnecessary chumrah.

5. In a shallow 9-by-15-inch casserole (or large enough to hold the enchiladas snugly in one layer), add 1/3 of the sauce to coat the bottom of the casserole. Take matzohs one-at-a-time, add filling, and roll, trying to avoid breaking it, unless it's the middle matzoh. Place it seam side down on the sauce. Repeat. Pour the remaining sauce on top of the matzohs, and sprinkle with remaining uncooked onion and red bell pepper. If non-vegans are partaking, also sprinkle with cheddar cheese if desired and serve with sour cream.

6. Bake until sauce is bubbling, about 15 minutes.

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