Soy Chorizo Enmoladas

Northgate
Delicious Potato Enmoladas with Soy Chorizo, topped with fresh cheese, cream, and sesame seeds. Perfect for Lent. Add more flavor to the mole by incorporating table chocolate, cinnamon, and clove.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 packages Cacique® soy chorizo, 255 g / 9 oz
  • 1 potato, cooked, with skin, and in small cubes
  • 1 cup onion, finely chopped
  • 1/2 cups pinto beans, 400 g / 15.5 oz, without broth
  • 1/2 cups green onion, finely chopped
  • 1/2 cups tomato sauce, 240 g / 8 oz
  • 1 cup mole sauce, in paste
  • 2 cups vegetable broth
  • 1/4 cups Pompeian® oil, for frying the tortillas
  • 8 corn tortillas
  • 1/4 cups Cacique® Mexican crema, for serving
  • 1/2 packages Ranchero® queso fresco, 6 oz, crumbled
  • sesame seeds, toasted, for decoration
  • green onion stalks, chopped, for decoration
Preparation
35 mins
30 mins
Low
  • For the filling, in a skillet over medium heat, cook Cacique® Soy Chorizo until browned. Add the potatoes and onion, cook for 5 minutes. Add the beans, green onion, tomato sauce, and cook until thickened. Keep warm.
  • Heat Pompeian Oil® in a skillet over medium heat and fry the tortillas for a couple of seconds to soften them. Drain on absorbent paper and fill with the chorizo preparation. Roll them up.
  • Dissolve the mole paste in a pot with vegetable broth until you obtain a sauce. Adjust seasoning and set aside.
  • Serve the enmoladas and cover with mole, decorate with Cacique® Mexican Cream, Ranchero® Fresh Cheese, sesame seeds, and green onion stems.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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