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    Enchilada Casserole with Mole Sauce

    Source of Recipe

    Cooking Light

    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


    1. Preheat oven to 350 degrees. Spray a 9x12 baking dish with non stick cooking spray
    2. Mole Sauce:
    3. 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.
    4. Remove chiles and discard stems and seeds. Set the water aside for later use.
    5. 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.
    6. Reduce heat and simmer for about 10 minutes, stirring occasionally. Remove from heat and add the chocolate, stirring until it melts.
    7. Meanwhile, brown the ground beef.
    8. Transfer mixture to a blender. Add 1 cup of water and blend until smooth.
    9. Spread 1 cup of mole in the bottom of the baking dish. Arrange 6 tortillas over the mole.
    10. 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.
    11. Bake at 350 degrees for 30 minutes until hot and cheese has melted.




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