Tricolor Enchiladas with Pipián

Brenda Villagomez
Enjoy this recipe for tricolor enchiladas with pipián; it's the ideal dish to celebrate national holidays. For this recipe, you need to prepare 3 different pipians: green pipián, red pipián, and dark pipián; you will be an expert in Mexican cuisine. Don't miss this recipe from the state of Puebla!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup pumpkin seeds, without salt, for green pipián
  • 1/2 cups peanuts, without salt, for green pipián
  • 1 teaspoon cumin seeds, for the green pipián
  • 3 cloves, for the green pipián
  • 7 black peppercorns, for the green pipián
  • 3 tablespoons sesame seeds, for the green pipián
  • 1/4 onions, for the green pipián
  • 2 cloves garlic, for the green pipián
  • 6 tomatillos, in quarters, for green pipián
  • 1 zucchini, in slices, for green pipián
  • 1 Poblano chile, roasted, skinless, and seedless, in quarters, for green pipián
  • 3 cups chicken broth, for the green pipián
  • 1 hoja santa, dry, for green pipián
  • 5 leaves Romaine lettuce, for the green pipián
  • 1/4 bunches parsley, for the green pipián
  • 1/2 cups spinach, leaves, for green pipián
  • 1/4 onions, for the red pipián
  • 1 clove garlic, for the red pipián
  • 2 cups chicken broth, for the red pipián
  • 1 cup red pipián powder
  • 1/2 cups pumpkin seeds, toasted, for red pipián
  • 1/4 onions, for the dark pipián
  • 1 clove garlic, for the dark pipián
  • 1/2 cups pumpkin seeds, toasted, for dark pipián
  • 3 cups chicken broth, for the dark pipián
  • 1 cup dark pipián paste
  • corn tortillas, cold
  • 2 cups chicken, shredded
  • vegetable oil
  • salt
  • sour cream, for garnish
  • 1 cup Romaine lettuce, in strips, for garnish
  • 1/4 cups queso fresco, crumbled, for garnish
  • onion, in strips, for garnish
Preparation
1h 30 mins
40 mins
Low
  • For the green pipián: Toast the pumpkin seeds and peanuts on a hot comal until golden, remove from heat and set aside. Place the cumin, clove, pepper, and sesame seeds on the same comal, stirring constantly until toasted, then remove from heat and set aside until use.
  • Cook the onion, garlic, tomatillo, zucchini, and poblano pepper for 6 minutes over medium-low heat in a deep saucepan or skillet with hot vegetable oil, until the vegetables begin to change color, stirring constantly. Then pour in 2 cups of chicken broth and the hoja santa, cook over medium heat for 5 more minutes or until the broth boils. Remove from heat.
  • Blend the above with the toasted seeds and spices, lettuce leaves, parsley, and spinach leaves until fully integrated.
  • Pour the blended mixture into a saucepan with hot vegetable oil, then add the remaining chicken broth (1 cup) and season with enough salt; cook for 8 minutes over medium-low heat, stirring constantly. Remove from heat and keep warm.
  • For the red pipián: Blend the onion, garlic, chicken broth, red pipián powder, and toasted pumpkin seeds until integrated.
  • Pour the blended mixture into a saucepan with hot vegetable oil, season with salt, and cook for 8 minutes over medium-low heat, stirring constantly. If necessary, add a little more chicken broth. Keep warm until use.
  • For the dark pipián: Blend the onion, garlic, pumpkin seed, and 2 cups of chicken broth until fully integrated. Pour the blended mixture into a saucepan with hot vegetable oil, add the remaining chicken broth (1 cup) and season with salt and pepper; cook for 8 minutes over medium-low heat, stirring constantly. Remove from heat and keep warm.
  • Fry the corn tortillas on both sides in a skillet with hot vegetable oil for 45 seconds and drain on absorbent paper. Once you have removed the excess oil, fill the tortillas with shredded chicken, fold in half, and repeat until all the filling is used.
  • Serve 3 pieces of filled tortillas on a large plate, drench each tortilla with a pipián, red, green, and dark. Accompany with sour cream, romaine lettuce, fresh cheese, and onion.

Nutritional Information

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