First, we needed to decide on some sort of salad to go with the enchiladas. Terry Hope Romero's book came through with shining colors, and we assembled ingredients.
Those are dried ancho chilies in the foreground, for making her Creamy Ancho Chile Dressing for the Fruity Chile Slaw. Delicious, even without the toasted almonds we forgot to include. These are the first things I've made out of this cookbook, but I love it and look forward to many more.
Before jumping in with the recipes, though, it was time for some fortification:
And for the liquid fortification, my friend made his signature, absurdly good margaritas, with the addition of some prickly-pear concentrate:
This whole project would have been quite a challenge to pull off solo (at least without shortcuts), but with two of us at it full bore we managed pretty well. I started on the tortillas (if you've never had freshly made corn tortillas they're really, really worth a bit of time to make, and they're actually super easy)
Those are the anchos soaking on the right, in preparation for blending into the dressing.
Mmmm, tortillas. The nice thing about enchiladas is that no one will know if not all of your tortillas are actually round :)
In the background, Chris is taking the lead on frying the tofu and making the enchilada sauce. We figured if we were going to go to this much work, we should make multiples of the recipe and have leftovers. We tripled the filling recipe and quadrupled the sauce on the theory that there's never enough sauce, but there actually was--tripling would have been fine on that, too. Also, the recipe called for 7" tortillas, and my press maxes out at about 5". So we doubled up the small ones, overlapping a bit to make them long enough to fill the pan. I made 24 small tortillas and should have made 28 (to fill the pans we had) or 30 (since there still would have been a bit of filling and sauce left).
Here's the filling, almost done.
We baked the enchiladas for maybe 10 minutes before adding a sprinkling of Daiya cheddar (instead of the raw veggie topping suggested in the recipe) and baking again for another 5-10 minutes to melt the cheese. Here you can see the seams between the doubled-up tortillas before the cheese got added:
And we're there! The green on top is dabs of this chili sauce, which I think should be called "Never-Mild" since it does indeed pack a fair bit of heat. It's very tasty, though, and went well with the enchiladas. Flavor- and texture-wise, the slaw was a great accompaniment to the enchiladas. If I were doing the plating again I'd find some way of getting some more green on there, possibly with Terry's marinated Salvadoran slaw instead. Start to finish took two and a half hours of being busy and organized, but not frantic.