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.
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Ingredients8 portions
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.
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