GUACAMOLE ENMOLADAS GU ACAMOLE EN MOLADAS
G U A C A M OL E
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GUACAMOLE 1 tomato, seeded and chopped (optional) ½ red onion, finely chopped 1 serrano chile, finely chopped juice of 1 lime 2 tablespoons finely chopped cilantro (coriander) 1 avocado, diced 4 tablespoons olive oil sea salt tortilla chips, to serve
E N M OL A D A S
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ENMOLADAS 3 cups (1¼ pints/750 ml) Chicken Stock (page 184) 11 oz/300 g black mole paste ⅔ cup (5 fl oz/150 ml) corn oil, for frying 18 day-old Corn Tortillas (page 36) 2 chicken breasts, cooked and shredded ½ cup (4 fl oz/120 ml) sour cream 1 small onion, diced ⅓ cup (2 oz/50 g) queso fresco or feta cheese, crumbled Refried Beans (page 532), to serve sea salt
Region: All regions Preparation time: 15 minutes Serves: 4
Put the tomato, if using, onion, chile, lime juice, and cilantro (coriander) in a bowl, stir well to mix, and season with salt. Gently fold in the avocado, then taste and adjust the seasoning, if necessary. Add the olive oil and mix. Serve with tortilla chips. Note: It is best to prepare guacamole minutes before serving to avoid discoloration. Instead of incorporating the chopped tomato you can use it as a garnish, arranging it around the edge of the serving bowl.
Region: All regions Preparation time: 20 minutes Cooking time: 15 minutes Serves: 6
Pour the chicken stock into a saucepan and heat. Stir in the black mole paste and continue stirring until it has dissolved. Season to taste with salt, then remove the pan from the heat and set aside. Heat the oil in a large frying pan or skillet. One at a time, add the tortillas and cook briefly on both sides, for less than 10 seconds, making sure they do not turn brown and stiff. Immediately, dip each cooked tortilla in the warm mole sauce to coat. Place it on a plate, put some shredded chicken on one half and fold it up so it looks like a half moon. Put 3 enmoladas on each plate. Pour the extra sauce over the emmoladas on all the plates. Drizzle sour cream over them. Sprinkle with diced onion and cheese and serve with refried beans.
Guacamole 40
STREET FOOD and SNACKS – 41
A
GUACAMOLE 1 tomato, seeded and chopped (optional) ½ red onion, finely chopped 1 serrano chile, finely chopped juice of 1 lime 2 tablespoons finely chopped cilantro (coriander) 1 avocado, diced 4 tablespoons olive oil sea salt tortilla chips, to serve
E N M OL A D A S
A
ENMOLADAS 3 cups (1¼ pints/750 ml) Chicken Stock (page 184) 11 oz/300 g black mole paste ⅔ cup (5 fl oz/150 ml) corn oil, for frying 18 day-old Corn Tortillas (page 36) 2 chicken breasts, cooked and shredded ½ cup (4 fl oz/120 ml) sour cream 1 small onion, diced ⅓ cup (2 oz/50 g) queso fresco or feta cheese, crumbled Refried Beans (page 532), to serve sea salt
Region: All regions Preparation time: 15 minutes Serves: 4
Put the tomato, if using, onion, chile, lime juice, and cilantro (coriander) in a bowl, stir well to mix, and season with salt. Gently fold in the avocado, then taste and adjust the seasoning, if necessary. Add the olive oil and mix. Serve with tortilla chips. Note: It is best to prepare guacamole minutes before serving to avoid discoloration. Instead of incorporating the chopped tomato you can use it as a garnish, arranging it around the edge of the serving bowl.
Region: All regions Preparation time: 20 minutes Cooking time: 15 minutes Serves: 6
Pour the chicken stock into a saucepan and heat. Stir in the black mole paste and continue stirring until it has dissolved. Season to taste with salt, then remove the pan from the heat and set aside. Heat the oil in a large frying pan or skillet. One at a time, add the tortillas and cook briefly on both sides, for less than 10 seconds, making sure they do not turn brown and stiff. Immediately, dip each cooked tortilla in the warm mole sauce to coat. Place it on a plate, put some shredded chicken on one half and fold it up so it looks like a half moon. Put 3 enmoladas on each plate. Pour the extra sauce over the emmoladas on all the plates. Drizzle sour cream over them. Sprinkle with diced onion and cheese and serve with refried beans.
Guacamole 40
STREET FOOD and SNACKS – 41
