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Enchiladas De Ternera Con Mole Coloradito (Beef Enchiladas With Mole Coloradito)
SUNSET AND SEWANEE30Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 oz. ancho chile (dried, seeded/stemmed and reconstituted in hot water)
- 0.75 oz. chile (guarillo, dried, seeded/stemmed and reconstituted in hot water)
- 2 Tbsp. oil (vegetable/avocado or any neutral tasting oil)
- 1/2 whole white onion (minced)
- 4 whole garlic (minced)
- poblano chile (fresh, diced)
- 2 lb. ground beef (can substitute ground chicken, pork or turkey)
- 1 Tbsp. cumin
- 1 Tbsp. oregano (preferably mexican but any oregano will do)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper (coarse grind)
- 3/4 cup oaxaca cheese (shredded can substitute monterey jack)
- 2 Tbsp. oil
- 3 whole plum tomato (cored and cut in half)
- 5 whole garlic (roasted in paper)
- 2 Tbsp. sesame seeds, toasted (slightly brown in a dry pan)
- 0.75 oz. mexican chocolate (I used sweetened Goya chocolate)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground clove
- 1 cup soaking liquid (reserved, from chiles)
- 2 1/2 cups chicken broth
- 1/3 cup lard (or vegetable oil)
- 1 tsp. kosher salt
- 1 tsp. black pepper (coarse grind)
- 2 Tbsp. oil (vegetable or vegetable oil spray for tortillas)
- 12 corn tortillas (each)
- 1/3 cup cilantro (chopped)
- 1/2 cup Mexican crema (/sour cream or plain yogurt)
- 1/2 cup guacamole (see Molcajete Guacamole recipe in this blog)
- 1/2 cup white onion (or Additional diced sweet)
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