Lunch El Ranchero Recipe
Chicken burrito and two chicken enchiladas topped with mole ranchero sauce and rice.
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Ingredients
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Burrito
Enchiladas
Rice
Mole Ranchero Sauce
Method
Burrito Preparation
- 1
Prepare the Burrito Filling
In a bowl, mix together shredded chicken, black beans, and half of the shredded cheese.
- 2
Assemble the Burrito
Place the burrito filling in the center of each flour tortilla. Add a dollop of sour cream and salsa on top.
- 3
Wrap the Burrito
Fold in the sides of the tortilla and roll it tightly from the bottom up. Set aside.
Enchiladas Preparation
- 4
Prepare the Enchilada Filling
In a bowl, combine shredded chicken with half of the shredded cheese.
- 5
Assemble the Enchiladas
Place a portion of the filling in each corn tortilla, roll them up, and place them seam-side down in a baking dish.
- 6
Add Sauce and Cheese
Pour the mole ranchero sauce over the enchiladas and sprinkle the remaining cheese on top.
Rice Preparation
- 7
Cook the Rice
In a saucepan, combine long-grain white rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until rice is tender.
Mole Ranchero Sauce Preparation
- 8
Prepare the Chiles
Remove the stems and seeds from the dried pasilla chiles. Soak them in hot water for 15 minutes until softened.
- 9
Blend the Sauce
In a blender, combine soaked chiles, minced garlic, tomato paste, chicken broth, cumin, oregano, and salt. Blend until smooth.
- 10
Heat the Sauce
Transfer the sauce to a saucepan and simmer on low heat for about 10 minutes, stirring occasionally.
Final Assembly
- 11
Bake the Enchiladas
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 minutes or until heated through and cheese is melted.
- 12
Serve the Meal
On a plate, serve one burrito alongside two enchiladas topped with mole ranchero sauce. Add a serving of rice on the side.