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Alejandra

Alejandra Cota

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Red Pipian Enchiladas

30 mins
50 mins
Low
282
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What Mexican dish do you still need to learn to do? If you still do not master the pipian, with this recipe we tell you all the ingredients that this Mexican sauce has and the step by step to prepare it. The pipián has as its main ingredient the pumpkin nugget, which has been used since pre-Hispanic times in sauces with chili peppers to accompany fish and game animals. Currently, the pipián is one of the dishes with an extensive range of variants in Mexico and one with the most striking colors.
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Ingredients

6 portions
  • 1 cup Pumpkin pip, for the pipian
  • 1/4 cups peanut, natural for the pipian
  • 1/4 cups sesame seed, for the pipian
  • 3 tomatoes, for the pipian
  • 1 teaspoon cumin, whole for the pipian
  • 4 pieces allspices, for the pipian
  • 3 pieces clove, for the pipian
  • 1 raja cinnamon, for the pipian
  • 2 tablespoons lard, for the pipian
  • 1/4 onions, for the pipian
  • 2 cloves garlic, for the pipian
  • 2 slices White bread, for the pipian
  • 2 morita chili peppers, clean for the pipian
  • 2 chipotle chilies, clean for the pipian
  • 3 ancho chili peppers, clean, no veins and no seeds, for the pipian
  • 1 cup chicken soup, to cook the chiles
  • 2 tablespoons lard, for the pipian
  • 3 cups chicken soup, to cook the pipian
  • to taste salt, to cook the pipian
  • enough vegetal oil, to fry the tortilla
  • 18 tortillas
  • 3 cups chicken, cooked and shredded
  • to taste sour cream, To accompany
  • to taste lettuce, in strips to accompany
  • to taste Ranchero cheese, To accompany
  • to taste radish, sliced to accompany

Preparation

In a comal, roast the pumpkin seeds, peanuts and sesame seeds; try not to stop moving so as not to toast too much; Remove and reserve. On the same comma roast the tomatoes until they are tatemen, toast the spices (cumin, pepper, cloves and cinnamon). Reservation.
In a pot with hot butter, fry the onion with the garlic, without burning too much. Brown the bread on both sides, remove until you get the desired color. Add more lard and fry the peppers lightly, to prevent the preparation from becoming bitter; pour the chicken stock, cover and cook for 8 minutes. Blend the chiles together with the onion, garlic, tomatoes, roasted seeds and spices, you will get a thick and reddish mixture. Reservation.
In a pot with hot butter pour the sauce that you liquefied, add chicken broth and salt. Cook for 12 minutes over low heat. Reservation.
For the enchiladas, in a pan with hot oil, lightly fry the tortillas, drain and bathe with the pipian sauce on both sides (if you wish you can rely on a brush). Fill with the shredded chicken, close and repeat with all the tortillas and until the filling is finished.
On an extended plate pour a little red pipian, place the enchiladas, decorate with the cream, lettuce, cheese and radish to taste.

PRESENTATION

Accompany the enchiladas with sour cream, lettuce, double cream cheese and radish.

TIPS

The technique of roasting chiles and seeds helps to enhance the flavor and oils that they naturally have, however, it is important not to roast too much to avoid bitter preparation.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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