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Recipe

Enmoladas

0 Recipe Reviews |Rate this Recipe| 7 Saves

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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 9 servings, 3 enmoladas per serving
This Recipe is: Low Sodium Dairy-free

Ingredients

Original reipce makes 2 dozen Change Servings

  • MOLE
  • ENCHILADAS
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Directions

FOR MOLE:
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.

FOR ENCHILADAS:
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.

Nutrition Facts

Amount Per Serving
Servings: 9 servings, 3 enmoladas per serving
Calories 380
Calories from Fat 130
%Daily Value*
Total Fat 15g 23%
Saturated Fat 2.5g 12%
Cholesterol 0mg 0%
Sodium 390mg 16%
Total Carbohydrate 56g 19%
Dietary Fiber 8g 32%
Sugars 11g
Protein 9g
Vitamin A 50%
Vitamin C 15%
Calcium 20%
Iron 30%
* Percent Daily Values are based on a 2,000 calorie diet.
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