Ingredients
Directions
To make the oat flour just put the oats in the blender and grind until they become powdery like flour.
Mix with your hands the flour and half a cup of warm water, work the dough until is homogeneous. Make 10 balls and set aside. Meanwhile take another half cup of water and boil for the chilies for five minutes. Then take the chilies including the water and blend them together with the onion, salt, cumin, tomato and garlic.
In a pot fry this sauce with a little oil and let it cook for about 20 minutes over medium heat with the lid on. Here is a trick, put a bit of water in the blender and stir the remaining sauce, then add it to the pot. You can use more water to avoid the sauce getting too thick. If necessary add salt to taste. Remove from heat.
Cut the chorizo in tiny pieces and fry it with the carrots and potatoes. For a light version omit the sausage, and use instead half of an onion chopped and a bit of chopped cilantro. Season to taste with salt.
Place cling-film above and below the dough to prevent sticking. Roll out each ball with a rolling pin, until is thin as a tortilla. Cook over medium heat using a nonstick pan, each tortilla individually on each side. Once the tortillas are cooked, take the same pan and sprinkle a little oil.
Quickly fry the tortillas on each side, they don’t need to be browned, this step is for the tortillas do not break apart in the sauce. With the spatula dip the tortilla into the sauce, then put immediately the tortilla onto the dish.
Fill the enchilada with the carrot mix, fold and pour more sauce. Garnish with cream and coriander.
Ingredients
Directions
To make the oat flour just put the oats in the blender and grind until they become powdery like flour.
Mix with your hands the flour and half a cup of warm water, work the dough until is homogeneous. Make 10 balls and set aside. Meanwhile take another half cup of water and boil for the chilies for five minutes. Then take the chilies including the water and blend them together with the onion, salt, cumin, tomato and garlic.
In a pot fry this sauce with a little oil and let it cook for about 20 minutes over medium heat with the lid on. Here is a trick, put a bit of water in the blender and stir the remaining sauce, then add it to the pot. You can use more water to avoid the sauce getting too thick. If necessary add salt to taste. Remove from heat.
Cut the chorizo in tiny pieces and fry it with the carrots and potatoes. For a light version omit the sausage, and use instead half of an onion chopped and a bit of chopped cilantro. Season to taste with salt.
Place cling-film above and below the dough to prevent sticking. Roll out each ball with a rolling pin, until is thin as a tortilla. Cook over medium heat using a nonstick pan, each tortilla individually on each side. Once the tortillas are cooked, take the same pan and sprinkle a little oil.
Quickly fry the tortillas on each side, they don’t need to be browned, this step is for the tortillas do not break apart in the sauce. With the spatula dip the tortilla into the sauce, then put immediately the tortilla onto the dish.
Fill the enchilada with the carrot mix, fold and pour more sauce. Garnish with cream and coriander.
