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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.
Course Beef
Cuisine Mexican
Servings 12 Enchiladas


  • 1 lb. Ground beef
  • ½ cup of white onion finely diced
  • 2 cloves of garlic cloves minced
  • 2 Tbs. vegetable oil.
  • ¾ Plantain chopped Optional
  • ¼ cup raisins
  • ¼ cup chopped or sliced almonds
  • ¼ cup green olives finely sliced
  • 1 ½ cup tomato diced
  • 2 ½ cups of prepared Mole Sauce*
  • cup of fresh crumbled cheese
  • 12 corn tortillas
  • Some slices of white onion to top the enchiladas
  • Salt and pepper to season


  • 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.
  • 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.
  • Add the tomato, stir, and cover. Reduce heat and simmer until most of the juices have been absorbed. Season with salt and pepper.
  • Warm the corn tortillas on a griddle over medium heat.
  • Cover with a kitchen napkin to keep them warm.
  • To prepare the enchiladas, spoon some of the mole sauce over the tortilla and then add about 2 tablespoons of the picadillo.
  • Roll up the tortilla and arrange, seam side down, on the serving plates and keep forming the rest of the enchiladas.
  • To serve, spoon mole sauce over the rolled tortillas, top with crumbled cheese and garnish with the onion slices.


* You can use Store Bought Mole Sauce and prepare according to the instructions on the jar.
** Some cooks prefer to dip the tortilla into the mole sauce first and then place the filling.
***If you prefer your raisins, plantain and olives less tender, add them about 3 minutes before the final simmering.