P.A.N.

Special occasions deserve to go with the perfect meal

Apple and walnut enchiladas

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producto
  • 30 minutes

  • 15 minutes

  • Medium

  • 4

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Ingredients

For the tortillas:

2 cups P.A.N. Pre-cooked White Cornmeal

1 ¾ cups water

A pinch of salt

For the filling:

4 apples, diced

2 tablespoons butter

¼ cup sugar

2 teaspoons ground cinnamon

1 tablespoon cornstarch

¼ cup water

Serve with:

1 cup walnuts, chopped

1/3 cup sugar

2 teaspoons ground cinnamon

1 cup caramel sauce

Preparation

For the tortillas:

  1. In a bowl, combine the water and salt. Gradually add the P.A.N. Pre-cooked White Cornmeal, kneading until thoroughly combined. Let the dough sit covered for 5-10 minutes. Add another tablespoon of water if the dough is tough.
  2. Divide the dough into equal-sized portions and shape into small balls. Put two thick sheets of plastic wrap on a tortilla press and place a portion of the dough onto the center of the press. Press down until you obtain a very thin disk.
  3. Pan fry in a skillet, griddle or pan on high for 45 seconds, flip and continue to cook for 50 seconds more. Cover with a dish cloth and let sit before serving.

For the apples:

  1. Heat the butter in a pan. Add the apples, sugar and cinnamon. Cook for 3 minutes, stirring constantly.
  2. Dissolve the cornstarch in the water and add to the pan with the apples. Bring to a boil and cook until it begins to thicken, about 3 minutes more. Set aside.
  3. In another pan, combine the walnuts, sugar and cinnamon on medium-high heat. Stir constantly for 3-4 minutes or until the sugar has dissolved and adhered to the walnuts. Set aside.

To assemble the enchiladas:

  1. Fill the tortillas with the apples, roll them into a cylinder and then place them on a tray or in a dish. Cover with the caramel sauce and finish with the candied walnuts. Serve hot.

Suggestion: Serve with vanilla ice cream.

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