16 Oct Enchiladas de chile guajillo por el chef juan marcos maldonado
Las enchiladas son un deleite de la cocina mexicana, una fusión de ingredientes tradicionales que forman un platillo que no encontrarás en otro lugar del mundo, por eso, en esta ocasión, nuestro Chef Juan Marcos Maldonado nos muestra paso a paso como realizar unas suculentas enchiladas con una salsa de chile guajillo.
Ingredientes
Pechuga de pollo: 1/2 (cocer y deshebrar)
Chiles guajillos: 8 (desvenar)
Jitomates: 1 pieza
Dientes de ajo: 1 pieza
Sal al gusto
Tortillas de maíz
Cebolla: 1/2 entera y la otra 1/2 picada
Queso fresco: Rallado
Crema entera (o light si se prefiere)
¿Cómo se prepara?
1. Primero colocaremos en una olla con agua los chiles previamente lavados y desvenados, el jitomate, el diente de ajo, 1/2 cebolla (entera) y cocina en el fuego entre 10 y 15 minutos.
2. Dejaremos reposar por unos minutos y después colocaremos el contenido en la licuadora, añadiendo una poco del agua donde se cocinaron los ingredientes de la olla, sal al gusto y licuaremos de manera íntegra, así evitaremos que sea necesario colar el producto de la licuadora.
3. Llevamos un sartén hondo al fuego, procedemos a agregar solo un poco de aceite vegetal y vertimos lo licuado, dejamos a sazonar por 3 a 4 minutos. En caso de sentir que la salsa ha quedado muy espesa, podemos agregar un poco más del agua de cocimiento de los chiles. Después, llevaremos un sartén al fuego y agregamos suficiente aceite.
4. Cuando se haya calentado pasaremos ligeramente cada una de las tortillas y las colocamos sobre papel absorbente, esto para evitar que las tortillas se rompan con más facilidad al sumergirlas en la salsa.
5. Una vez sumergidas cada una de las tortillas en la salsa, las rellenaremos con la pechuga de pollo deshebrada.
Servimos en un plato grande y finalmente decoraremos con abundante queso fresco, cebolla y crema de vaca al gusto.
¡Definitivamente una de las recetas mexicanas preferidas por nuestro Chef Juan Marcos Maldonado!
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