This sauce is rich and delicate at the same time. Absolutely beautiful and indulgent. It may look like a mole or a curry but with fewer ingredients than either of them. So velvety and flavourful. You can taste the fruitiness from the dried chillies, the smokiness from the chipotle, the creamy nuttiness from the peanuts. They are all there playing along nicely. The sauce works like a dream with these light enchiladas. However, we can totally see this working great over chicken and rice. Why not these same enchiladas but with chicken instead. Endless possibilities. The secret is the sauce.
-1 Ancho chilli
-2 cups hot water
-3 Chipotle Peppers in Adobo La Costeña
¼ cup salted peanuts
-¼ white onion
-2 garlic cloves
-½ cup cream
-1 tsp powder vegetable seasoning
-1 Tbsp salt
-½ tsp white vinegar
-½ tsp sugar
-1 Tbsp vegetable oil
1 Remove the stem and seeds from the pasilla and ancho chillies. Use a pair of scissors to cut along the sides and remove them. Soak them in the 2 cups of hot water for at least 10 minutes to soften them.
2 Place the garlic, onion and peanuts on a pan without oil and toast them. Move constantly so they don’t burn. Remove the garlic and peanuts as soon as they start to toast.
3 In a blender, place the soaked chillies, the onion, garlic, peanuts, cream, white vinegar, sugar, chipotles and about ½ cup of the hot water you used to soak the chillies. Blend until smooth. Add a little bit more water if the sauce is too thick. You shouldn’t need to add more than one cup of water in total. This sauce should have the consistency of a curry.
4 In the same pan where you toasted the peanuts, garlic and onion, add the vegetable oil and once it’s hot, add the sauce and cook for 15 minutes on medium-low heat. Adjust seasoning here and add more salt if needed. Reserve the sauce.
- You can remove the seeds from the chipotle peppers to keep the spicy level low, however, because of the peanuts and the cream, this sauce is barely spicy as it is.
- If you use unsalted peanuts, adjust the amount of salt to your taste.
- This sauce is so indulgent. It looks like a mole, like a thick curry and it’s full of complex flavours but the taste is delicate and creamy. Absolutely beautiful.
- The sauce could be fantastic over chicken and rice or with chicken enchiladas.
Kale and Ricotta Filling
-3 cups kale, roughly chopped
-1/3 white onion roughly chopped
-1 Tbsp vegetable oil
-Salt & black pepper to taste
1 Add the vegetable oil to a pan and heat up on medium heat. Add the onions and saute for 4 minutes. Add the kale and keep cooking for 7 more minutes until it starts to wilt. Set aside and let it cool.
2 Once the kale mix has cooled down, mix with the ricotta and season to taste with salt and pepper. Set aside. The filling doesn’t need to be reheated.
Creamy Pasilla Enchiladas
-10 Corn Tortillas
-Creamy Pasilla Sauce
-Kale and Ricotta Filling
-Thinly sliced white onions, radishes, jalapeño peppers, cilantro or whatever other toppings you like.
1 Warm up the creamy pasilla sauce and keep it on low heat while you work with the tortillas.
2 Add about one tablespoon of vegetable oil to a frying pan and once it’s hot, lightly fry the corn tortillas one at a time. Just a few seconds on each side should be enough to lightly fry your tortillas. Remove the tortillas and place them in a dish lined with paper towels to drain off any excess oil. Add more oil as needed, a little at a time.
3 Add a heaped spoonful of the kale and ricotta filling to the tortillas and either fold them in half or roll them placing the fold underneath the enchilada so it doesn’t open. Continue the process with all the tortillas and filling.
4 Plate the enchiladas and add a very generous ladle of the creamy pasilla sauce on top. You can cover them all or stick only to the centre.
5 Add creme fraiche and any toppings that you like on top and enjoy them!
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