Red Pipián Enchiladas

Every Mexican food enthusiast should know how to prepare red pipián enchiladas! Spooned over with pipián rojo, a traditional mole sauce made with ingredients like pumpkin seeds, peanuts, sesame seeds, and a unique combination of dried chiles and spices, these flavorful chicken enchiladas are sure to earn you rave reviews. Topped with sour cream, lettuce, ranchero cheese, and radish, these red pipián enchiladas will amaze your guests every time you prepare them.
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Ingredients
6
Portions
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Preparation
30 mins
50 mins
Medium
  • For the red pipián: In a griddle, roast pumpkin seeds, peanuts, and sesame seeds. Stir constantly to prevent burning. Remove and reserve. On the same griddle, roast tomatoes until charred. Roast cumin, allspice, clove, and cinnamon. Reserve.
  • In a pot with hot lard, slightly fry onion and garlic. Toast bread on both sides. Remove once the desired color is obtained. Add more lard and slightly fry chiles. Pour chicken broth into the pot, put on the lid, and cook for 8 minutes. Transfer chiles, onion, garlic, tomatoes, seeds, and spices to a blender and blend until mixture is reddish and thick. Reserve.
  • In a small pot with hot lard, pour the blended sauce. Add chicken broth and salt. Cook for 13 minutes over low heat. Reserve.
  • For assembling the enchiladas: In a skillet with hot oil, slightly fry tortillas. Strain and spoon pipián sauce on both sides using a basting brush. Stuff with shredded chicken. Close and repeat until there is no more stuffing.
  • In a platter, spoon a bit of red pipián and arrange the enchiladas. Garnish with sour cream lettuce, cheese, and radish.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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