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Alejandra

Alejandra Cota

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Red Pipian Enchiladas

30 mins
50 mins
Half
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What Mexican dish do you need to learn to make? If you have not yet mastered the pipián, with this recipe we tell you all the ingredients that this Mexican sauce has and the step by step to prepare it. The main ingredient of pipián is pumpkin seed, which has been used since pre-Hispanic times in sauces with chili peppers to accompany fish and game. 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 pipián
  • 1/4 cups peanut, natural for the pipián
  • 1/4 cups sesame seed, for the pipián
  • 3 tomatoes, for the pipián
  • 1 teaspoon cumin, whole for the pipián
  • 4 pieces allspice, for the pipián
  • 3 pieces clove, for the pipián
  • 1 raja 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 pepper, clean for the pipián
  • 2 chipotle chilies, clean for the pipián
  • 3 ancho chili peppers, clean, without veins and without seeds, for the pipián
  • 1 cup chicken soup, to cook the chilies
  • 2 tablespoons lard, for the pipián
  • 3 cups chicken soup, to cook the pipián
  • to taste salt, to cook the pipián
  • enough vegetal oil, to fry the omelette
  • 18 tortillas
  • 3 cups chicken, cooked and crumbled
  • to taste sour cream, To accompany
  • to taste lettuce, in plasters to accompany
  • to taste ranchero cheese, To accompany
  • to taste radish, sliced to accompany

Preparation

In a comal roast the pumpkin seeds, the peanuts and the sesame seeds; try not to stop moving so as not to toast too much; withdraw and reserve. On the same comal, roast the tomatoes until they are cooked, toast the spices (cumin, allspice, 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 butter and fry the chilies lightly, to prevent the preparation from turning sour; Pour in the chicken broth, cover and cook for 8 minutes. Blend the chilies together with the onion, garlic, tomatoes, seeds and toasted spices, you will obtain a thick and reddish mixture. Reservation.
In a pot with hot butter, pour the sauce that you blended, add chicken broth and salt. Cook for 12 minutes over low heat. Reservation.
For the enchiladas, lightly fry the tortillas in a pan with hot oil, drain and bathe with the pipián sauce on both sides (if you wish you can use a brush). Fill with the shredded chicken, close and repeat with all the tortillas and until the filling is finished.
In an extended plate pour a little red pipián, 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 chili peppers and seeds contributes to enhancing the flavor and oils they naturally have, however, it is important not to roast too much to avoid making the preparation bitter.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
160.2
kcal
8.01%
Carbohydrate, by difference
3.9
g
1.3%
Protein
13.2
g
26.4%
Total lipid (fat)
10.8
g
16.62%
100
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Provided by USDA
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