In Mexico, the peanut sauce is a seasoned, smooth, and semi-thick sauce similar to a pipián, but made with peanuts and dried chilies. Traditionally, this dish is prepared on special occasions and family celebrations.
1 tablespoon garlic, finely chopped, for the sauce
2 chipotle chiles, dried, cleaned, without veins and seeds
3 guajillo chiles, cleaned, without veins and seeds
1 box Del Fuerte® seasoned tomato sauce, 210 g
1 1/2 cups chicken broth
1 clove, toasted
3 allspice berries, toasted
1 stick cinnamon, toast
salt
1 1/2 cups peanuts, toasted
vegetable oil, for frying
tortillas
3 cups chicken, shredded, for the filling
sour cream, for garnish
queso fresco, for garnish
peanuts, chopped, toasted
cilantro leaves, for decoration
Preparation
20 mins
30 mins
Low
For the sauce, heat the oil in a small pot over medium heat and cook the onion along with the garlic until they become translucent, then add the chipotle and guajillo chilies and fry for 3 minutes. Add the Del Fuerte® seasoned tomato puree and chicken broth, and stir until integrated. Incorporate the toasted clove, toasted allspice, and toasted cinnamon stick, season with salt to taste, and cook until the ingredients are almost broken down. Let cool slightly.
Blend the previous mixture with the toasted peanuts; grind until you get a smooth mixture and, if necessary, strain.
Pour the peanut sauce into a pot and cook for 6 minutes over medium heat; it is important to stir constantly to prevent sticking to the pot; keep warm until serving.
For the enchiladas, heat oil in a skillet over medium heat, pass the tortillas in the hot oil for only 20 seconds, and drain on absorbent paper; then, while they are still soft, fill with chicken, making sure it is hot.
Serve the enchiladas with the peanut sauce, add cream and cheese, and decorate with chopped peanuts and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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