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In their original form, enchiladas were street food and consisted of corn tortillas without filling accompanied by a dipping sauce. This Enmolada recipe is an authentic version of corn tortillas covered in a mole sauce and is quick, easy and delicious.
Original reipce makes 2 dozen Change Servings
PLACE tomatillos in a large saucepan with enough water to cover. Boil for 10 minutes or until tender. Set aside.
PLACE dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.
PLACE tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, sesame seeds, cloves, cinnamon stick, garlic, bouillon and 3 cups reserved chile water in blender; cover. Blend well.
STRAIN mixture through a mesh sieve.
PLACE 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in chile mixture; add Abuelita chocolate. Cook, stirring occasionally, for about 10 minutes or until chocolate is melted and mixture is thickened.
HEAT ¼ cup oil in a large skillet. Lightly fry each tortilla approximately 30 seconds on each side.
FOLD each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with toasted sesame seeds.
|Calories from Fat||130|
|Total Fat 15g||23%|
|Saturated Fat 2.5g||12%|
|Total Carbohydrate 56g||19%|
|Dietary Fiber 8g||32%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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