Red Pipián Enchiladas

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

Alejandra Cota

What Mexican dish are you missing out on making? If you haven't mastered pipián yet, this recipe will provide you with all the ingredients needed for this Mexican sauce and step-by-step instructions to prepare it. Pipián's main ingredient is pumpkin seeds, which have been used since pre-Hispanic times in sauces with chiles to accompany fish and game meat. Today, pipián is one of the dishes with an extensive range of variants in Mexico and one with the most vibrant colors.

Reviewed by Editorial Team of Kiwilimón

Published: 25-02-2020

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. In a small pot with hot lard, pour in the blended sauce, add chicken broth and salt. Cook for 12 minutes over low heat. Set aside. For the enchiladas, in a pan with hot oil, lightly fry the tortillas, drain, and bathe them in the pipián sauce on both sides (if desired, you can use a brush). Fill them with shredded chicken, close them, and repeat with all the tortillas until the filling is finished. On a large plate, pour a bit of red pipián, place the enchiladas, and garnish with cream, lettuce, cheese, and radish to taste.