Sweet Enchiladas

Name: Sweet Enchiladas
Ingredients: Sauce:; 3-4 guajillo chiles; 2-3 dried red ancho chiles (for a little heat, add 2 roasted and soaked puya chiles); 1 garlic clove; 1 onion; 3 whole allspice berries; 1 piece cinnamon stick; 1 small pinch cumin; 1/2 tablet Mexican chocolate; 2 cups water (about 480 ml); 1 small piloncillo or a piece (about 1.5 oz / 40 g); 3 tablespoons lard or vegetable shortening (about 40 g); Filling:; 2 tablespoons lard or vegetable shortening (about 27 g); 1 onion, chopped; 2 garlic cloves, chopped; 4 carrots, chopped; 2 zucchini, chopped; 2 medium potatoes, chopped; 1/2 cup pre-cooked green beans, chopped (about 60 g); 1/2 cup pre-cooked peas (about 60 g); 2 tablespoons raisins; 2 tablespoons chopped or sliced almonds; corn tortillas; To serve:; chopped lettuce; sour cream; cheese; pickled jalapeño strips (optional)

keka19822009 @cook_1358377

Since many times the family doesn't like traditional Lent dishes or the budget doesn't allow for fish or seafood, these enchiladas are a good option for a meal. Of course, you can also make them with meat or chicken.

keka19822009 @cook_1358377

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Ingredients

Sauce:
3-4guajillo chiles
2-3dried red ancho chiles (for a little heat, add 2 roasted and soaked puya chiles)
1garlic clove
1onion
3whole allspice berries
1 piececinnamon stick
1small pinch cumin
1/2tablet Mexican chocolate
2 cupswater (about 480 ml)
1small piloncillo or a piece (about 1.5 oz / 40 g)
3 tablespoonslard or vegetable shortening (about 40 g)
Filling:
2 tablespoonslard or vegetable shortening (about 27 g)
1onion, chopped
2garlic cloves, chopped
4carrots, chopped
2zucchini, chopped
2medium potatoes, chopped
1/2 cuppre-cooked green beans, chopped (about 60 g)
1/2 cuppre-cooked peas (about 60 g)
2 tablespoonsraisins
2 tablespoonschopped or sliced almonds
corn tortillas
To serve:
chopped lettuce
sour cream
cheese
pickled jalapeño strips (optional)

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Steps

1

Blend the chiles with all the spices and the chocolate. Heat the lard or shortening and brown the flour. Once browned, add the blended mixture (strained) and the water.
2

When it starts to boil, add the piloncillo and season. Stir constantly to prevent lumps from forming.
3

For the filling: Heat the lard or shortening and add the onion. Sauté until translucent, then add the remaining ingredients in the order listed. Season and cook until the vegetables are tender or al dente, as desired.
4

Heat the tortillas in oil or lard. Dip them in the sauce, fill with the vegetable mixture, and garnish with lettuce, cheese, and sour cream.

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Cooksnaps

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keka19822009 @cook_1358377

Published in the US on August 27, 2025 16:33

Keywords

Enchilada Sweet Chilies Lettuce Jalapeño Onion Raisin Vege Pea Corn Tortilla Zucchini Ancho Chile Green Bean Berry Carrot Cheese Pickle Potato Garlic Almond

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