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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
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 SERVINGS (3 enchiladas per serving)
Calories 1252kcal


  • 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.


Serving: 3Enchiladas de Mole | Calories: 1252kcal | Carbohydrates: 95g | Protein: 36g | Fat: 83g | Saturated Fat: 23g | Trans Fat: 2g | Cholesterol: 95mg | Sodium: 31422mg | Potassium: 1332mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1437IU | Vitamin C: 27mg | Calcium: 480mg | Iron: 10mg