Enchilada Casserole with Mole Sauce
Source of Recipe
List of Ingredients
- 2 dried ancho chiles
- 1 cup boiling water
- 1 teaspoon olive oil
- 1 cup soft black plantain slices
- 1/2 cup chopped onion
- 3/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 2 garlic cloves, minced
- 1 cup low sodium beef broth
- 2 tablespoons dried sweet cherries
- 2 tablespoon salted pumpkin seed kernels
- 1/2 ounce Mexican chocolate
- 1 cup water
- 1 pound ground beef
- 12 (6in) corn tortillas
- 1/3 queso fresco or equivalent
- Preheat oven to 350 degrees. Spray a 9x12 baking dish with non stick cooking spray
- Mole Sauce:
- Heat a large skillet over medium high heat. Add chiles and cook 2 minutes on each side. Add chiles to a small bowl containing the boiling water. Cover and let stand for 10 minutes.
- Remove chiles and discard stems and seeds. Set the water aside for later use.
- Saute plantains for 2 minutes. Add the onion, salt, cumin, cinnamon and garlic and saute for an additional 5 minutes. Stir in the chiles, the soaking liquid, broth, cherries and pumpkinseed kernels. Bring to a boil.
- Reduce heat and simmer for about 10 minutes, stirring occasionally. Remove from heat and add the chocolate, stirring until it melts.
- Meanwhile, brown the ground beef.
- Transfer mixture to a blender. Add 1 cup of water and blend until smooth.
- Spread 1 cup of mole in the bottom of the baking dish. Arrange 6 tortillas over the mole.
- Top the tortillas with ground beef and arrange the additional tortillas over the beef. Spread the remaining mole sauce over the tortillas and sprinkle with the cheese.
- Bake at 350 degrees for 30 minutes until hot and cheese has melted.