ENCHILADAS DE MOLE BLANCO

ENCHILADAS DE MOLE BLANCO

Yield: 1 Portion

LIST OF INGREDIENTS UNIT AMOUNT
Corn tortillas, dipped in hot oil Each 3
Beef Tinga Oz 5
Mole Blanco Oz 6
Roasted Corn Each 1
Shredded Red Cabbage Garnish Garnish
Chopped Cilantro Garnish Garnish

METHOD:

  1. Fill each of the 3 tortillas with beef tinga.
  2. Roll each enchilada 
  3. Ladle the sauce over the tortillas, making sure to cover them well.
  4. Sprinkle with the corn, cabbage and cilantro.
  5. Serve

  

MOLE BLANCO

Yield: 5 Quarts

LIST OF INGREDIENTS UNIT AMOUNT
Butter Oz 3
Blended Oil Cups 1/3
White onion, diced ¼ inch Oz 20
Garlic, chopped Oz 1.25
Corn kernels, freshly cut Cups 3
Mezcal Cups 1
Pine Nuts LBS 1
Almonds, whole, skin off Oz 5
Sesame seeds Oz 3
Peanuts Oz 3
White onion, roasted Oz 7
Fresh thyme sprigs Each 12
Fresh marjoram sprigs Each 12
Bay Leaves Each 4
Chicken Stock Cups 6
White Chocolate Oz 10
Tomatillos, roasted LBS 1.5
Habanero chiles, roasted Each 2

METHOD:

  1. Heat the blended oil in a pot.
  2. Add the onion and cook until translucent with no color.
  3. Add the garlic and cook for 3 minutes more, stirring.
  4. Add the corn and Mezcal and cook, over medium heat, until the corn kernels are cooked through and soft and the mezcal has evaporated.
  5. In another pan, fry the pine nuts, almonds, sesame seeds and peanuts. Each one separately, using a little butter. Cook each until toasted, yet not too dark in color.
  6. Add the nuts to the corn and onion mixture along with the roasted onion, chicken stock, tomatillos and habaneros.
  7. Puree all in the vita mix blender with the chicken stock until finely puréed.
  8. Put the sauce back into a pot with the thyme, marjoram and bay leaves and cook, over medium heat, until you see the fat from the seeds rise to the surface of the sauce. Stir occasionally during the cooking. This will take between 30 and 45 minutes.
  9. Add the chocolate and simmer until the chocolate is melted and blended through the sauce. About 10 minutes.
  10. Season with salt and sugar to taste. The sauce should have a good balance of sweet, savory and heat.
  11. Strain the sauce through a china cap to remove the herb stems and bay leaves.
  12. The heat level of this mole should be a 5 on a scale of 10. If it is not spicy enough, add more chile.

 

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