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Soy Chorizo Mole Enchiladas

35 mins
30 mins
Low
68
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Delicious Mole Enchiladas with Potato and Soy Chorizo. Garnished with queso fresco, Mexican cream and sesame. Ideal for Lent. Add extra flavor to the mole with Mexican chocolate, cinnamon and clove.
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Ingredients

4 portions
  • 1/2 packages Cacique® Soy Chorizo, 255 g (9 oz)
  • 1 potato, Cooked, with skin, and finely diced
  • 1 cup onion, Finely chopped
  • 1/2 cups pinto beans, 400 g / 15.5 oz, strained
  • 1/2 cups onion, chambray, finely chopped
  • 1/2 cups tomato sauce, 240 g / 8 oz
  • 1 cup mass, paste
  • 2 cups Vegetables soup
  • 1/4 cups Pompeian Oil®, For frying the tortillas
  • 8 corn tortillas
  • 1/4 cups Cacique® Mexican Cream, for serving
  • 1/2 packages Ranchero® Fresh Cheese, 6 oz, crumbled
  • enough sesame seed, roasted, to decorate
  • enough onion stem chambray, Chopped, to decorate

Preparation

For the filling, in a pan over medium heat, cook Cacique® Soy Chorizo until lightly browned. Add the potato and onion. Cook 5 minutes. Mix in the beans, scallions, tomato sauce and cook until thickened. Set aside warm.
Warm the Pompeian Oil® in a pan over medium heat, and fry tortillas for a couple of seconds, just enough to soften. Drain on absorbent paper and stuff with chorizo. Roll up.
Dissolve and simmer the mole paste in a saucepan with the vegetable stock. Cook until smooth, season with salt and reserve.
Serve the Mole Enchiladas and drench with the mole sauce, decorate with Cacique® Crema Mexicana, Ranchero® Queso Fresco, sesame and chambray onion stems .

PRESENTATION

Serve with cream, cheese and sesame seeds

TIPS

Add extra flavor to the mole adding Mexican chocolate, cinnamon and clove.

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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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