I remember have these a few times in my favourite Mexican place in Chicago. It is dish from Puebla. I love mix of flavours, salty with sweet. I think will make them myself the next time I do tortillas now I found recipe for them. :) I found it here: http://nibblesandfeasts.com/2011/05/nestle-kitchens-enmoladas-de-la/

Ingredients

8 serv.

water↗1 cup
sofrito seasoning, paste (tomato, garlic, onion)1 ounce
chipotle chiles in adobo↗2
from a can seeded if desired
canned adobo sauce↗2 tablespoons
chicken flavor instant bouillon↗1 tablespoon
abulita chocolate↗90 g
vegetable oil↗2 tablespoons
large corn tortillas↗8
crumbled panela cheese2 cups
toasted sesame seeds↗
chopped onion
chopped fresh cilantro

Step-by-step instructions

1
Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
2
Put mixture in large saucepan. Add Abuelita chocolate.
3
Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
4
Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
5
Fill dipped tortillas evenly with cheese; roll and place in serving dish.
6
Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.

Source: food.com

Original recipe ↗

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