Enchiladas - Paz Style


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 batch of Paz Style Mole
  • 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
  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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