Welcome back!

My name is Airam pronounced like “Eye-rum.”

Today I have some Jackfruit “Chicken” Style Enchiladas with a homemade red sauce! Yuuum.
This dish is insanely good & will have you so happy when you see how simple & easy it is to veganize MEXICAN FOOD!
I also will be showing you a queso fresco recipe.. There is a lot of recipes out there & they are all borderline similar considering the fact that queso fresco is such a subtle flavor, so the recipe I used to today is the one I find works best & is super easy.

I hope you enjoy this recipe & show your friends & family that may be craving some Mexican food :)
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Ingredients used:

Queso Fresco:

8 oz Slivered Almonds
Juice of 1 Lime
1 Cup Cold Water
1 Tbsp Salt

1 1/2 Cup Cold Water
1 1/2 Tbsp Cornstarch
2 Tbsp Agar Agar Powder

(updated a tad because using a high speed blender really purees the almonds, so I adjusted to 1/2 tbsp more agar agar to firm up better, for referance, I used a ninja blender in this video & now use a vitamix blendetr)

Agar Agar found on Amazon!

https://www.amazon.com/Agar-Powder-Vegetable-Vegetarian-Gluten-free/dp/B01JRXKKSM/ref=mp_s_a_1_1?keywords=agar+agar+powder&qid=1574804695&sr=8-1

Red Enchilada Sauce:

8 Dried New Mexico Chilies
1/3 Onion
3 Garlic Cloves
2 Tomatoes
1-2 Dried Chili de Arbol

Sourcream:

Homemade cashew cream shown in my “Red Chilaquiles” Video

https://youtu.be/zf7jwqnCdHo

Jackfruit:

2 Cans Trader Joe’s Jackfruit
Paprika
Vegan Broth
Salt
Pepper
Garlic Salt

Toppings:

Lettuce
Red Onion

Tortillas:

Guerrero
Corn Tortillas

Thank you so much for watching!