Enmoladas (Chicken Enchiladas Made With Mole Poblano) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I remember have these a few times in my favourite Mexican place in Chicago. It is dish from Puebla. I love mix of flavours, salty with sweet. I think will make them myself the next time I do tortillas now I found recipe for them. :) I found it here: /2011/05/nestle-kitchens-enmoladas-de-la/ Ingredients:
1 cup water |
1 (4 ounce) packet sofrito seasoning, paste (tomato, garlic, onion) |
2 chipotle chiles in adobo, from a can seeded if desired |
2 tablespoons canned adobo sauce from the chipotle chiles |
1 tablespoon chicken flavor instant bouillon |
90 g abulita chocolate |
2 tablespoons vegetable oil |
8 large corn tortillas |
2 cups crumbled panela cheese |
toasted sesame seeds |
chopped onion |
chopped fresh cilantro |
Directions:
1. Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
2. Put mixture in large saucepan. Add Abuelita chocolate.
3. Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
4. Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
5. Fill dipped tortillas evenly with cheese; roll and place in serving dish.
6. Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.
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