The best enchiladas for your whole family.
INGREDIENTS
(For 8 people)
1 cup corn oil
24 medium tortillas
1/2 cup peanuts, peeled
1/2 cup of peeled almonds
6 ancho chili peppers deveined
3 tablespoons of sesame
2 cups of chicken broth
1/2 medium onion
1 large garlic clove
1/2 roll soaked in 2 tablespoons of vinegar
Salt to taste
1 chicken breast cooked and shredded
100 grams of fresh cheese crumbled
PREPARATION
In a frying pan heat half the oil, through which the tortillas are passed quickly so that they do not brown and set aside. In the same pan, brown the peanuts, almonds, chili peppers and sesame, taking care that they do not burn. All this is ground with a little of the broth, adding the onion, garlic and bread, and strained. The rest of the oil is heated and there the strained is added. Salt is added and it is left to season over low heat until it thickens. The tortillas are dipped in the hot sauce, stuffed with a little chicken, rolled up, arranged on a platter, bathed with the excess sauce and sprinkled with the cheese.
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