salsaology recipes

ingredient:

  • tortillas clear tag

  1. Pumpkin Mole Chicken Enchiladas

    Pumpkin Mole Enchiladas

    Pumpkin Mole Chicken Enchiladas

    The day after Thanksgiving, use your leftover turkey to make these insanely delicious enchiladas. But before and after the big bird holiday; use shredded chicken instead. The pumpkin mole dances gloriously with the queso fresco and pomegranate seeds. This recipe is sure to become a staple in your kitchen!

    method

    1. Heat 1 tablespoon of oil in a pan over medium heat. Add onions and kale and sauté for 3 minutes. Season with salt to taste. Add chicken stock and continue to cook until kale cooks through, approximately 4 minutes. Add shredded chicken to vegetables and mix together, continue to cook until chicken is warmed through, another 3 minutes. Transfer filling to a bowl and set aside.
    2. Heat 2 tablespoons of remaining oil in a pan over medium high heat. Using tongs, submerge a tortilla in oil, turning once, frying for 5 seconds on each side. Tortilla will slightly puff up and become pliable. Transfer tortilla to a plate lined with paper towels to cool. Repeat for remaining tortillas.
    3. In a small sauce pot, heat SALSAOLOGY Pumpkin Mole Sauce. Pour about 1 cup of the sauce into a skillet or pie dish. Dip each tortilla into Pumpkin Mole Sauce, turning to coat both sides. Place 2 tablespoons of the chicken and kale filling each in the center of the tortilla. Roll up tortilla with the seam side down and transfer to a platter. Repeat until all enchiladas are completed.
    4. Pour remaining sauce over enchiladas and top off with queso fresco and pomegranate seeds over top of enchiladas platter. Serve immediately.

    mix it up

    Use crumbled Feta Cheese if Queso Fresco is unavailable.

    Number of servings (yield): 4

     

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  2. Chilaquiles

    Chilaquiles

    Chilaquiles

    Chilaquiles is a traditional Mexican dish made for breakfast or brunch which is typically made using leftover tortillas and salsa from the night before. Using SALSAOLOGY Ancho Chile & Tamarind Sauce and store bought tortilla chips, this recipe simplifies the traditional ones so that you can have a delicious breakfast in minutes. Fried eggs are preferred here for the yolk sauce that makes it even better, but scrambled eggs or shredded chicken are common substitutes. Anyway you have them, you will always want to start your mornings with these easy to make chilaquiles!

    ingredients

    • 12 ounce Jar SALSAOLOGY Ancho Chile & Tamarind Sauce
    • ½ cup Vegetable Stock or Water
    • 8 ounce Tortilla Chips
    • 1 medium onion, medium chop
    • ½ cup Queso Fresco or Parmesan Cheese, crumbled
    • 4 Fried Eggs, optional

    method

    1. In a large deep skillet warm up SALSAOLOGY Ancho Chile & Tamarind Sauce with stock. Stirring often, allow sauce to come to a low boil, approximately 3 minutes.
    2. Add in tortilla chips and gently mix to ensure that all the tortilla chips are coated with sauce. Cook for 1-2 minutes longer until the tortillas begin to soften.
    3. Top with onion and cheese. Serve chilaquiles immediately with fried egg.

    mix it up

    Add shredded chicken for a meaty version

    Number of servings (yield): 4

     

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