Ingredients

The following ingredients have 4 Servings
  • 1 lb. Ground beef
  • ½ cup of white onion (finely diced)
  • 2 cloves of garlic cloves (minced)
  • 2 Tbs. vegetable oil.
  • ¾ Plantain chopped (Optional)
  • ¼ cup raisins
  • ¼ cup chopped or sliced almonds
  • ¼ cup green olives (finely sliced)
  • 1 ½ cup tomato (diced)
  • 2 ½ cups of prepared Mole Sauce*
  • 2/3 cup of fresh crumbled cheese
  • 12 corn tortillas
  • Some slices of white onion to top the enchiladas
  • Salt and pepper to season

Instruction

  • In a large skillet with the vegetable oil at medium high heat, cook the meat for about 5 minutes, then add the onion and garlic.
  • Cook for about 10 minutes, then add the plantain, olives, raisins and almonds and keep cooking, breaking up the meat into small pieces. Cook until meat is opaque, about 7 minutes.
  • Add the tomato, stir, and cover. Reduce heat and simmer until most of the juices have been absorbed. Season with salt and pepper.
  • Warm the corn tortillas on a griddle over medium heat.
  • Cover with a kitchen napkin to keep them warm.
  • To prepare the enchiladas, spoon some of the mole sauce over the tortilla and then add about 2 tablespoons of the picadillo.
  • Roll up the tortilla and arrange, seam side down, on the serving plates and keep forming the rest of the enchiladas.
  • To serve, spoon mole sauce over the rolled tortillas, top with crumbled cheese and garnish with the onion slices.