Here's a Mexican cooking lesson for you: Encacahuatado means full of peanuts and it refers to one of the many traditional Mexican sauces: mole. This mole, containing peanuts and often sesame seeds, also has a mix of tomatoes, dried chiles, onions, and garlic and the sauce is an orange or brick color. And it's usually served over meats.
Encacahuatada, in the feminine gender, refers to a type of enchilada, which is supposed to be completely enveloped in sauce and since the sauce for these enchiladas is made with peanuts then the name for them becomes encacahuatadas. Lesson done. Now on to the cooking!
This recipe was given to me by a friend, who got it from a lady in Oaxaca during one of his travels. Less a recipe and more a story passed on from one person to another, as my friend talked, I took mental notes and hurried back to my kitchen. I changed a few details to suit my liking and the result is this sauce.
The sauce for these unusual encacahuatadas is made with peanuts and poblano chiles and some bread to give it body. I also added in crema and milk, as well as some chicken broth.
The resulting sauce is creamy and delicious, with only a slight kick of spice. To use this sauce in enchiladas, we use corn tortillas and fill them with shredded chicken, but the sauce is elegant enough to serve over roasted chicken breasts or even salmon, as well as an easy topping for pasta.
Overall, a very easy and delicious sauce that can have many uses, depending on your weekly menu or entertaining plans. Give it a try. If you don’t have time to make encacahuatadas, then make the sauce and serve it over chicken or fish. Your family will thank you.