Name: Pasilla Chili Enchiladas Filled with Panela Cheese
Prep time: 25 min
Cook time: 15 min
Yield: 5
Cuisine: Mexicana
Ingredients: 3 teaspoons vegetable oil; 3 cloves garlic, cut into quarters; 1/2 onions, cut into small pieces; 5 tomatoes, cut into quarters; 8 pasilla chiles, roasted, deveined and seedless; 2 black pepper; 1 pinch salt; 1/2 cups beef broth; 1 cup vegetable oil; 10 corn tortillas; 2 cups panela cheese, cut into small cubes; 1/2 cups almonds, toasted and sliced; 1/2 cups sour cream; 1/4 cups red onion, thinly sliced; 1 avocado, cut into wedges

Preparation

10 mins

15 mins

Low

Heat a T-fal pot over medium heat, and when the red spot (Thermo-spot) is completely red, add the oil, garlic, and onion. Cook until they turn golden brown. Add the tomato and cook for 10 minutes. Add the pasilla chili, pepper, and salt, fill with the beef broth, and wait for it to come to a boil. Remove from heat and set aside.

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Pasilla Chili Enchiladas Filled with Panela Cheese

Ingredients

Preparation

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