Queso Fresco Enmoladas
WHAT YOU NEED
- 1/2 cup mole paste
- 2 cups chicken or vegetable stock
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 10 oz Cacique Ranchero Queso Fresco
- 1/4 cup finely chopped white onion
- Cooking oil
- 6-8 corn tortillas
- 1 tablespoon toasted sesame seeds (optional)
HOW TO MAKE IT
- Place a medium size saucepan on medium heat, add the chicken stock and bring to a simmer.
- Add the mole paste and whisk it in until a homogenous sauce forms. Add more chicken stock until desired consistency (that sauce will thicken as it cools).
- Place a large skillet or griddle on medium high heat.
- Brush some cooking oil on both sides of each tortilla and place them on the hot skillet. Cook until nice and golden brown flipping a few times while cooking.
- Crumble the queso fresco with your hands and mix in the ¼ cup of white onion.
- Add a generous amount of queso to a warm tortilla and roll it like making an enchilada. Place it on a serving plate and repeat with the rest of the tortillas and queso fresco.
- Pour a generous amount of mole sauce onto the enchiladas and sprinkle with the sesame seeds and some queso fresco.
- Serve immediately.
