Mexican Enmoladas recipe - ingredients, nutrition and when to eat it
Mexican enmoladas are rolled corn tortillas filled with chicken and covered in a rich chili sauce.
Mexican enmoladas are rolled corn tortillas filled with chicken and covered in a rich chili sauce. The gentle heat and deep cocoa flavor come together beautifully, making them perfect for a satisfying lunch or dinner.
World cuisine · 35 minutes to cook
Tips: Simmer the sauce over low heat long enough to mellow the harsh aroma of the dried chilies and round out the flavor.
Tips: If the tortillas crack easily, wrap them in a damp paper towel and microwave for 20 seconds instead of warming them in a dry pan.
Tips: If the sauce becomes too thick, add water one tablespoon at a time to adjust the consistency.
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Ingredients (1 serving)
- Chicken thighs — 100 g
- Corn tortillas — 2 pc
- Tomato — 120 g
- Onion — 60 g
- Garlic — 2 pc
- Dried chili peppers — 2 pc
- Paprika — 1 tsp
- Ground cumin — 0.5 tsp
- Unsweetened cocoa powder — 1 tsp
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp
- Cilantro — 5 g
- Lime — 0.3 pc
- Water — 180 ml