Name: Red Pipián Enchiladas
Prep time: 80 min
Cook time: 50 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 cup pumpkin seeds, for the pipián; 1/4 cups peanuts, natural for the pipián; 1/4 cups sesame seeds, for the pipián; 3 tomatoes, for the pipián; 1 teaspoon cumin, whole for the pipián; 4 pieces allspice berry, for the pipián; 3 pieces clove, for the pipián; 1 stick cinnamon, for the pipián; 2 tablespoons lard, for the pipián; 1/4 onions, for the pipián; 2 cloves garlic, for the pipián; 2 slices white bread, for the pipián; 2 morita chiles, clean for the pipián; 2 chipotle chiles, clean for the pipián; 3 ancho chiles, clean, without veins and seeds, for the pipián; 1 cup chicken broth, to cook the chiles; 2 tablespoons lard, for the pipián; 3 cups chicken broth, to cook the pipián; salt, to cook the pipián; vegetable oil, to fry the tortilla; 18 tortillas; 3 cups chicken, cooked and shredded; sour cream, for garnish; lettuce, in strips for garnish; ranchero cheese, for garnish; radish, in slices for garnish

Preparation

30 mins

50 mins

Medium

On a griddle, roast the pumpkin seeds, peanuts, and sesame seeds; make sure to keep stirring to avoid over-toasting; remove and set aside. On the same griddle, roast the tomatoes until charred, toast the spices (cumin, allspice, clove, and cinnamon). Set aside. In a pot with hot lard, fry the onion with the garlic, being careful not to burn them too much. Brown the bread on both sides, removing it until you achieve the desired color. Add more lard and lightly fry the chiles to avoid bitterness; pour in the chicken broth, cover, and cook for 8 minutes. Blend the chiles along with the onion, garlic, tomatoes, seeds, and toasted spices until you obtain a thick reddish mixture. Set aside.

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Red Pipián Enchiladas

Ingredients

Preparation

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