Treat mom with a brunch on her special day with any of these four favorite regional enchilada recipes from Mölli. From Michoacan to Guerrero, any of these enchiladas will make her Mother’s Day brunch unforgettable. Oh, and don’t forget you can find our products at the Dallas Museum of Art, Central Market, Rudolph’s Meat Market, Urban Acres, Loco Cowpoke, Artizone.com, Shoptezuma.com, White Rock Local Market & Saint Michael’s Farmers Market. Provecho!
FROM MORELIA (MICHOACAN)
PUBLIC SQUARE ENCHILADAS
1 jar Mölli Oaxaca Marinade & Cooking Paste
3 tbsp Canola oil
1 ½ cup Chicken broth
8 Corn tortillas
5 oz Queso fresco; crumbled
1/2 Onion, finely; chopped
Sour cream
• In a small skillet, heat 1 tablespoon of oil. Add the Oaxaca Marinade and cook, stirring constantly for 2 minutes. Add chicken broth and cook over medium heat for 5 minutes. If the sauce gets too thick, thin it with some extra stock.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Dip both sides of the tortilla in the sauce, transfer to the hot oil, fry briefly on both sides and transfer to a plate. Fill tortilla with some queso fresco and roll it up or fold it in half to form an enchilada. Repeat the process for the remaining tortillas. Garnish with a dollop of sour cream and chopped onion.
FROM MEXICO CITY (EL D.F.)
ENCHILADAS SUIZAS
1 Whole chicken breast; bone-in
1 quart Water
2 Garlic cloves
1 Celery rib
1/4 Onion
1 cup Chicken broth (reserved from cooking the chicken b
1 cup Mölli Mexico City Cooking Sauce
1/2 cup Sour cream
1 cup Queso quesadilla or mozzarella; shredded
8 Corn tortillas
3 tbsp Canola oil
• In a medium pot, place water, chicken, garlic, onion and celery and bring to a boil. Cook for 20 minutes or until chicken if fully cooked. Remove chicken and shred in a bowl. Reserve one cup of broth.
• In a blender, add the Mexico City sauce, sour cream and chicken broth; season to taste, and puree until smooth.
• Heat oil in a large skillet over medium-high heat. Working in batches, fry tortillas in oil until pliable, about 15 seconds on each side. Transfer tortillas to a plate covered with paper towels, drain.
• Toss chicken with ½ cup of the sauce until evenly coated. Divide chicken evenly among tortillas and roll tightly around chicken. Place two rolled tortillas on each plate and cover generously with the remaining sauce. Top with shredded cheese and serve immediately. Provecho!
FROM VILLAHERMOSA (TABASCO)
ENTOMATADAS
8 Eggs
5 tbsp Oil
Salt; to taste
1 jar Molli Morelos Cooking Sauce
8 Corn tortillas
1/2 cup Sour cream
1/2 cup Queso fresco; crumbled
• Warm the Morelos sauce in a saucepan or on the microwave. Meanwhile, crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Season with salt and pepper to taste.
• Add 2 tbsp of oil to a heavy-bottomed nonstick sauté pan and heat over medium-low heat. Pour in the eggs. Don’t stir. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
• Heat remaining oil in a heavy skillet and fry the tortillas, one by one, until they just begin to soften, approximately 10 seconds on each side. Place a tortilla in a plate and fill with 2 spoonfuls of the scrambled eggs. Roll up tortilla and place it seam side down. Spoon some extra sauce on top, until fully covered. Place a second tortilla on the plate and repeat process. Garnish with a teaspoon of sour cream and queso fresco and serve. Provecho!
FROM CHILPANCINGO (GUERRERO)
ENCHILADAS COLORADAS
1 Whole chicken breast
3 cups Water
1/2 jar Mölli Acapulco Marinade & Cooking Paste
1 Large tomato cut in 1” pieces
1 cup Chicken broth
3 tbsp Canola or vegetable oil
8 Corn tortillas
1/4 White onion sliced in half moons
1 cup Queso fresco; crumbled
Salt
• Place chicken and water in a saucepan, bring to a boil, cover and simmer until chicken is fully cooked, about 20 minutes. Remove and shred chicken, reserve 1 cup of the broth.
• In a blender puree the tomato with the Acapulco Marinade and the chicken broth until smooth.
• Heat one tablespoon of the oil in a large saucepan, add the puree and simmer for 10 minutes over low heat. Add salt to taste.
• Meanwhile, heat the remaining oil in a small saucepan. Reduce heat to medium and add one tortilla, fry for 15 seconds on each side, drain and place on top of a paper towel. Repeat until all tortillas are done.
• Dip a tortilla in the sauce and transfer to a plate. Place a small amount of chicken on the tortilla and fold in half. Repeat. Cover the enchiladas with the remaining sauce, garnish with the sliced onion and sprinkle with the queso fresco. Provecho!
