Encacahuatadas are like enchiladas' nuttier, richer prima, with corn tortillas drenched in a spicy peanut sauce that takes center stage. This hearty, protein-packed entree can be made vegetarian with a filling like sauteéd oyster mushrooms. Want to keep it dairy-free? Just swap the butter in the filling for vegan butter, and top with a simple cashew crema (instead of Mexican crema) for that perfect plant-based finish.
Miguel Guerrero
12 encacahuatadas
3 cups oyster mushrooms, sliced
1 medium shallot, finely chopped
1 tbsp olive oil
1 tbsp butter
Juice of ¼ lemon
Salt, to taste
2 tbsp avocado oil
½ red onion, roughly chopped
5 small Roma tomatoes
3 garlic cloves, peeled
¾ cups roasted peanuts (if using salted, adjust seasoning as needed)
3 guajillo chiles, stems and seeds removed
1 ½ cup broth (chicken or vegetable)
Juice of ½ lime
Salt, to taste
12 corn tortillas
Avocado oil
Mexican crema
Fresh cilantro, chopped
Sliced avocado
Heat 1 tbsp of oil in a skillet over medium heat.
Add the mushrooms and shallots. Season with salt and cook until mushrooms are tender and slightly browned, about 5-7 minutes. Once the mushrooms begin to soften, add the butter and continue cooking until they are fully tender and browned.
Squeeze juice from ¼ lemon over the mixture, and set aside.
Cook the tomatoes, onion, garlic, and peanuts on a dry comal over medium heat until they develop a light char, and toast the chiles until fragrant.
Transfer charred ingredients to a blender. Add broth, lime juice, and a pinch of salt. Blend until smooth.
Heat the avocado oil in a skillet over medium heat. Pour the sauce into the skillet and simmer for about 5 minutes to develop flavor.
Lightly coat each tortilla with a bit of avocado oil. Fry each tortilla for 5-10 seconds in a hot skillet, just until pliable.
Transfer the tortilla to the sauce, ensuring it’s fully coated.
Fill each sauce-coated tortilla with the mushroom filling, then fold. Pour extra sauce over the top of the filled tortillas.
Drizzle with Mexican crema and garnish with fresh cilantro and sliced avocado. Serve immediately and enjoy!
