Enchiladas

Enchiladas Tabasqueñas, for this recipe you will need a little extra time to prepare the enchilada filling, or better yet, you can make it a day ahead. These Enchiladas are not spicy, some cooks make their own sauce using Ancho peppers and spices instead of using Mole sauce.

SERVINGS

4 people

COURSE

Beef

TOTAL TIME

30 mins

CUISINE

Mexico

– In a large skillet with the vegetable oil at medium high heat, cook the meat for about 5 minutes, then add the onion and garlic.

Instructions

1

– Cook for about 10 minutes, then add the plantain, olives, raisins and almonds and keep cooking, breaking up the meat into small pieces. Cook until meat is opaque, about 7 minutes.

Instructions

2

– Add the tomato, stir, and cover. Reduce heat and simmer until most of the juices have been absorbed. Season with salt and pepper.

Instructions

3

– Warm the corn tortillas on a griddle over medium heat.

Instructions

4

– Cover with a kitchen napkin to keep them warm.

Instructions

5

– To prepare the enchiladas, spoon some of the mole sauce over the tortilla and then add about 2 tablespoons of the picadillo.

Instructions

6

– Roll up the tortilla and arrange, seam side down, on the serving plates and keep forming the rest of the enchiladas.

Instructions

7

– To serve, spoon mole sauce over the rolled tortillas, top with crumbled cheese and garnish with the onion slices.

Instructions

8