Name: Tricolor Enchiladas with Pipián
Prep time: 130 min
Cook time: 40 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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

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.