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Sweet Enchiladas

Sweet Enchiladas

Ingredients
 
- 10 guajillo chillies skinned and soaked
 
- 3 mulato chillies skinned and soaked
 
- 1 cinnamon stick
 
- 4 black peppers
 
- 2 garlic cloves
 
- ¼ onion
 
- 3 bars of piloncillo ( or 50g of any brown sugar )
 
- 3 tomatoes
 
- Vegetable oil
 
- Salt and pepper
 
- 18 White corn tortilla
 
- 1 cooked chicken breast, skinned , boned and shredded
 
For decoration
 
- 300g Parmesan cheese
 
- ½ chopped white cabbage
 
- 2 avocados
 
- 1 cup of black olives
 
Preparation
 
1. Boil the chillies for 5 minutes including all the spices, garlic, onion, brown sugar 
 
and the tomato. Blend in a food processor. Reserve.
 
2. Fry the salsa in a little oil. Season. Allow to thicken and then, reserve.
 
3. Heat a separate pan with a little oil and fry the tortilla for 30 seconds
 
4. To serve, place 3 tortillas on a plate, add the chicken, fold and cover with the 
 
salsa. Decorate with the cheese, cabbage, avocado and black olives

Products

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Cinnamon Quills - Canela 100g Guajillo Chiles 80gr Mulato Chillies 100g
£2.90
£3.50
£3.75
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Piloncillo 250gr
£3.50
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Mexican recipes