Yields: 2 9x13 pans
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
- Put the oil and flour into a pot and cook on medium-high heat until the flour turns a dark tan color.
- 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.
- Add the garlic and seasonings.
- 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
- Combine the meat, beans, onion, bell pepper, and fried plantains.
- 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.
- Spread a very thin layer of the mole onto the bottom and sides of a 9x13 pan.
- 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.
- 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.
- 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.
- Bake at 375°F until the cheese is melted.