Yields: 2 9x13 pans
paz, mexican


The best version of these enchiladas is when Joe smokes fresh elk for the pan he brings you. Sadly, I don’t own a smoker, but as he said, this recipe works well with whatever meat you have lying around.

I’ve also re-purposed the mole as a steak sauce and hot wings sauce.

-- Jacob Mastel


For the mole:

  • ½ teaspoon of salt
  • 1 onion, diced very finely
  • ½ cup flour
  • ¼ cup corn oil
  • ¼ teaspoon oregano
  • 2 tablespoons chili powder
  • 3 cups of water
  • 4 cloves garlic, chopped

For the enchiladas:

  • 1 bell pepper, sliced thinly
  • 1 can of black beans
  • 1 can of pinto beans
  • 1 lb of meat (shredded meat or ground)
  • 1 onion, diced
  • 2 plantains, halved, sliced, and fried
  • Mozzarella cheese
  • 20 white corn, taco sized tortillas


Make the Mole

  1. Put the oil and flour into a pot and cook on medium-high heat until the flour turns a dark tan color.
  2. Slowly add the diced onion about ¼ at a time, ensuring that the temperature of the sauce doesn't drop too quickly and the moisture of the onion doesn't break the emulsion.
  3. Add the garlic and seasonings.
  4. Slowly add the water ¼ to ½ a cup a time. Like step 2, make sure to stir while incorporating the water. Maintain heat and go slowly enough that emulsion doesn't break.

Make the Enchiladas

  1. Combine the meat, beans, onion, bell pepper, and fried plantains.
  2. Using a cast iron pan, heat each of the tortillas until they're lightly toasted and are warmed. Store in a pancake style stack until ready for the next step.
  3. Spread a very thin layer of the mole onto the bottom and sides of a 9x13 pan.
  4. Fill a tortilla with filling and a small layer of cheese, then roll into a closed taco. Place in the pan with the edge down and pressed against an edge of the pan. Continue until the pan is filled.
  5. Put a very thin layer of mole on top of the rolled enchiladas. It should be enough to impart flavor, but not enough to make the tortillas soggy.
  6. Place a thin layer of cheese on top of the enchiladas. Do not overly saturate with cheese. This will trap moisture and create soggy tortillas.
  7. Bake at 375°F until the cheese is melted.