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If you left a bit of the weekend barbecue, prepare these easy and rich tacos enchilados in a marinade of dried chillies, flavored with cloves and cumin, spread on corn tortillas filled with barbecue and roasted comal.
3 ancho chili peppers, clean, deveined and soaked, for marinade
3 guajillo chilies, clean, deveined and soaked, for marinade
1/2 cups Puree Seasoned Tomato Puree®
1 teaspoon peppercorn
4 cloves
1 teaspoon thyme
1 teaspoon cumin
2 tablespoons white vinegar
2 tablespoons lard
1 tablespoon salt
to taste tortilla
1/2 kilos barbecue
enough oil, to fry
to taste fresh coriander, finely chopped, to accompany
to taste onion, finely chopped, to accompany
to taste green sauce, To accompany
to taste lemon, To accompany
Preparation
For the marinade, blend the chilies with a little of the soaking liquid, the Puree Seasoned Tomato Puree, the pepper, the cloves, the thyme, the cumin and the vinegar until you get a homogeneous and smooth sauce.
Heat a pot over medium heat with the butter, fry the sauce that you previously liquefied, season to your liking with salt. Reservation.
Heat the tortillas on a medium heat over a medium heat and fill with the barbecue, with a brush varnish the tacos on all sides with the marinade. Fry the tacos with oil until browned and drain on absorbent paper.
Serve the warm tacos with cilantro, onion and green sauce to your liking, accompany with a few drops of lemon if you wish.
PRESENTATION
Serve the tacos with lemons, onion and finely chopped cilantro and a little sauce.
TIPS
You can dip the tortilla in the marinade so that it is completely covered.
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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
Rate this tip
Ratings(3)
Rosa Cañas
26/08/2019 00:17:35
Quedaron. Esquisitas. Amplíen. Sus. Recetas. Son. Excelentes y. FacileS
cris guzman
12/05/2019 07:50:34
ojala me salgan ricos
Rosario Rojas
12/09/2017 21:21:53
Muy rico
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