Enchiladas - Paz Style


1 9x13 pan of enchiladas


Joe typically prefers to use smoked, shredded pork for the meat, but has used a wide variety options. Likewise, the type of bean used isn't super important, so long as the ratio is maintained.



  1. Preheat oven to 375F
  2. Combine the meat, beans, onion, bell pepper, and fried plantains.
  3. 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.
  4. Spread a very thin layer of the mole onto the bottom and sides of a 9x13 pan.
  5. 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.
  6. 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.
  7. 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.
  8. Bake until cheese is melted.


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