Enchiladas dulces, Durango style (cheese and onion enchiladas in a sweet chile-chocolate sauce)
Cooking Con Claudia · ♥ 1.8K likes · 38.6K views · 6 min video
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Ingredients
Method
Techniques
- 2 lb freshly shredded queso Oaxaca or Monterey Jack
- ¼ tsp cumin
- corn tortillas
- 1 whole small onion
- 15 whole New Mexico or Oaxaca chile pods
- 2 whole chile anchos
- ½ tablet Mexican chocolate
- 3 cloves small garlic cloves
- 2 tbsp sugar
- 3 cup water
Clean the chile pods, put them in a small saucepan and cover with 3 cups of water; bring to a boil over high heat.
- 1 cup water
- ¼ tsp ground cinnamon
- 1 tsp chicken bouillon
- salt
Transfer everything to the blender with 1 cup water, the garlic, sugar, cinnamon, cumin, chicken bouillon and salt; blend smooth.
- oil
Dry the pan, heat a little oil over medium-low, add the sauce (strain if needed), rinse the blender with a little more water into it, and bring to a simmer.
Heat oil in a pan over medium heat and fry each tortilla about 5 seconds, until it blisters and bubbles.
Dip each tortilla in the sauce, fill with the cheese and onion and roll; layer with sauce between. Do not bake: the heat of the sauce and tortilla half-melts the cheese.
Dipping, filling and rolling
- queso fresco
- lettuce
- crema mexicana
- tomatoes
Top with queso fresco; serve with lettuce, crema mexicana, more queso fresco and tomatoes.
Topping and serving