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Enchiladas Encacahuatadas

20 mins
30 mins
Low
240
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In Mexico, encacahuatado is a smooth, mild, and semi-thick spicy sauce similar to a pipián, but made from peanuts with dried chilies. Traditionally, this dish is prepared for special occasions and family celebrations.
Learn more about Del Fuerte

Ingredients

4 portions
  • 2 tablespoons vegetal oil, for the sauce
  • 1 cup onion, in strips, for the sauce
  • 1 tablespoon garlic, finely chopped, for the sauce
  • 2 chipotle chilies, dry, clean, veinless and seedless
  • 3 guajillo chilies, clean, veinless and seedless
  • 1 container Del Fuerte® seasoned tomato puree, 210 g
  • 1 1/2 cups chicken soup
  • 1 clove, toasted
  • 3 allspice, toasts
  • 1 raja cinnamon, toast
  • to taste salt
  • 1 1/2 cups peanut, toasted
  • enough vegetal oil, to fry
  • enough tortilla
  • 3 cups chicken, shredded, for stuffing
  • enough sour cream, To accompany
  • enough fresh cheese, To accompany
  • enough peanut, chopped, toasted
  • enough coriander leave, to decorate

Preparation

For the sauce, heat the oil in a pot over medium heat and cook the onion along with the garlic until they take on a transparent color, then add the chipotle and guajillo peppers and fry for 3 minutes. Add the Del Fuerte® seasoned tomato puree and the chicken broth and stir until integrated. Add the toasted cloves, the toasted fat peppers and the toasted cinnamon stick, season with salt to taste, cook until the ingredients are almost undone. Let cool slightly.
Blend the previous mixture with the toasted peanuts; grind until you get a smooth mixture and if necessary, strain.
Pour the encacahuatado into a pot and cook for 6 minutes at medium temperature, it is important that you stir constantly so that it does not stick in the pot; keep warm until serving.
For the enchiladas, heat oil in a pan over medium heat, pass the tortillas in the hot oil for only 20 seconds and drain on absorbent paper, later, while they are still soft, fill with chicken, make sure it is hot.
Serve the enchiladas with the encacahuatado, add cream and cheese, decorate with chopped peanuts and cilantro.

PRESENTATION

Serve the enchiladas with the encacahuatado, add cream and cheese, decorate with the coriander sprouts and chopped peanuts.

TIPS

Make the enchiladas until the end and keep the ingredients warm for serving time.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
189.1
kcal
9.46%
Carbohydrate, by difference
6
g
2%
Protein
16.2
g
32.4%
Total lipid (fat)
12.1
g
18.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Carmen Sanchez
12/10/2020 10:11:18
Excelente muy recomendada.

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