Dive into a whimsical twist on a traditional Mexican dish with Barbie's Pink Enchipotladas. These delightful enchiladas are infused with a playful splash of pink color, making them as visually stunning as they are delicious. Perfect for a fun family dinner or a themed party night.
Ingredients:
For the chicken:
🐔 8 boneless chicken thighs
🧂 2 tbsp chicken bouillon
🌰 3 garlic cloves
🧅 ¼ onion
🥬 2 celery sticks
🌶️ 1 jalapeño
🌈 Pink food colorant
💧 8 cups water
🧂 Salt to taste
For the sauce:
🌶️ 4-6 canned chipotle peppers
🍗 ¾ cup chicken stock
🥛 2 cups Mexican crema or sour cream
🧅 1 tsp onion powder
🌰 1 tsp garlic powder
🌿 ¼ tsp cumin
For the tortillas:
🌽 2 cups instant corn masa mix
🧂 1 tsp salt
🍗 1.5 cups chicken stock
🌈 Pink food colorant
To fry the chicken:
🛢️ 4 tbsp cooking oil
🧅 ¼ onion, thinly sliced
🌰 2 garlic cloves, minced
🍗 Chicken stock, optional for moisture
🛢️ Neutral cooking oil to fry the tortillas
For toppings:
🧀 Crumbled queso fresco
🧅 Chopped onion
Instructions:
- Prepare the Chicken:
- In a large pot, combine all chicken ingredients and bring to a boil over medium heat. Cook for 20 minutes.
- Once cooked, remove the chicken and allow it to cool. Shred it into thin strips.
- Strain the chicken stock and set aside.
- Make the Tortillas:
- In a mixing bowl, combine the masa mix with salt and gradually add chicken stock. Adjust the amount of stock to achieve a slightly sticky dough that doesn’t stick to your fingers.
- Add just enough pink food colorant to get the desired shade.
- Form small dough balls of about 2 tbsp each, then flatten them using a tortilla press or between two plates to thin, even discs.
- Cook the tortillas on a griddle over low heat until cooked through and keep them wrapped in a cloth to maintain warmth.
- Prepare the Sauce:
- In a blender, combine chipotle peppers and chicken stock. Add pink food colorant as desired and blend until smooth.
- Strain the sauce into a pot to remove vegetable fragments and achieve a smooth consistency.
- Stir in the Mexican crema and cook over medium heat, stirring frequently until the sauce is heated through.
- Assemble the Enchipotladas:
- In a pan, heat cooking oil over medium heat. Lightly fry each tortilla on both sides.
- Place a portion of shredded chicken onto each tortilla, roll up, and place in a serving dish.
- Pour the warm chipotle sauce over the rolled tortillas.
- Toppings:
- Top the enchipotladas with crumbled queso fresco and chopped onion. Add more crema if desired.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Cooking Tips:
- For a spicier kick, add more chipotle peppers.
- Adjust the intensity of the pink colorant to suit the occasion—more for a party or less for a subtle touch.
Equipment:
- Large pot
- Tortilla press or plates for flattening
- Griddle
- Pan for frying
- Blender
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