Recipe For Enchiladas De Mole
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Melt 2 tablespoons lard in a stockpot.
Recipe for enchiladas de mole. Spread a scant 1 2 cup of the turkey mole down the center of a tortilla sprinkle the filling with about 3 tbs. Of the cheese roll up the tortilla and place it seam side down in the dish. To cook from frozen bake at 375 f for 45 minutes tented with aluminum foil then another 10 minutes uncovered.
Fill a medium saute pan half. Heat oil in large skillet over medium heat. Repeat until you have formed all 8 enchiladas.
Cook and stir until onions are soft 5 to 8 minutes. Mole sauce mixed into the filling really makes the spicy mexican flavors sing in these cheese enchiladas. Since it serves 12 and cooks in two casserole dishes this easy enchiladas recipe is perfect for family get togethers or make ahead meals.
Pour half the broth into. Form the enchiladas by covering the lightly fried corn tortillas in the mole then add the chicken or beef filling roll up and top with cheese and onions sauteed or raw. To assemble the enchiladas.
The flavor is superior. Set aside about 1 4 cup of the mole without turkey and enough cheese to use for topping the enchiladas. If possible use handmade tortillas for this dish.
Of queso fresco or panela cheese 1 2 cup mexican cream 1 red or white onion 12 corn tortillas and 1 cup cooking oil. Stir in 1 2 onion 2 cloves garlic 1 teaspoon salt 1 tablespoon cumin seeds poblano peppers and anaheim peppers. Or wrap them tightly with plastic wrap then foil and freeze for up to 2 months.
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