| Serves: |
50 portions
|
Cooking Time:
|
10 to 15 minutes
|
This recipe was developed by Iliana de la Vega, a Latin cuisines specialist at The Culinary Institute of America, San Antonio, and a founding member of the CIA’s Latin Cuisines Advisory Council. Prior to joining the CIA in 2007, Iliana won worldwide acclaim for her reinterpretation of Oaxacan moles at her restaurant, El Naranjo, in Oaxaca. Born and raised in Mexico City, she has been featured in top US publications, including The New York Times, Bon Appétit, and Condé Nast Traveler.
Ingredients:
Sauce:
1 lb
|
peanuts
|
|
| 4 |
roma tomatoes |
|
| ½ |
white onion |
|
| 3 |
cloves garlic, unpeeled |
|
| 5 |
ancho chilies |
|
| 10 |
de Arbol chilies |
|
| 8 |
black peppercorns |
|
| 3 |
cloves |
|
| 3 tbsp |
vegetable oil |
|
| 6 |
fresh epazote sprigs |
|
| |
salt to taste |
|
Enchiladas:
18
|
corn tortillas
|
|
| ½ cup |
peanut oil (for frying) |
|
| 4 cups |
pork, cooked and shredded |
|
| ½ cup |
cotija cheese |
|
| ½ |
white onion, sliced |
|
| 3 tbsp |
parsley, chopped |
|
Directions:
For the peanut sauce: Preheat the oven to 300°F. Place the peanuts on a baking tray, place in the oven, and roast until slightly golden and aromatic; cool down completely.
Dry roast the tomatoes, onion, and garlic until charred and soft inside. Remove the garlic as soon as brown spots show on the skin, and peel. Reserve all the vegetables.
Clean the chilies with a moist cloth and remove the stems, seeds, and veins. Using tongs, dry roast the chilies on top of a comal or a griddle until soft and pliable. Transfer to a bowl, cover with boiling water, and soak for 15 minutes.
Place the tomatoes, onion, peeled garlic, soaked chilies, peanuts, black pepper, and cloves in a blender and process until smooth. Add chicken broth or water, if needed. The sauce should be smooth and not too thick.
Heat the oil in a straight-sided skillet set over medium-low heat and add the peanut sauce; fry, stirring until no foam subsides (add chicken broth or water if needed), about 10 to 15 minutes, stirring constantly to prevent from sticking. Add the epazote sprigs and season with salt to taste. Keep warm for the preparation of the enchiladas. Remove the epazote before serving.
To assemble the enchiladas: Heat the oil in a small skillet set over medium heat. Using tongs, pass the tortillas through the oil, very quickly, just to soften them enough to make them pliable. Pass each tortilla through the peanut sauce and fill with the shredded pork. Roll the enchiladas and scatter the cotija cheese, sliced onion, and chopped parsley on top.
Best when served with extra sauce.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
370
|
| Protein: |
13 g
|
| Total Fat: |
20 g total fat (3 g saturated fat, 0 g trans fat)
|
| Carbohydrates: |
45 g
|
Cholesterol:
|
3.5 mg
|
Fibre:
|
10 g
|
Sodium:
|
245 mg
|
To view a PDF version of this recipe, click
here.