' Enchilada Casserole with Quick Mole Sauce | Hidden Ridge Vineyard

Enchilada Casserole with Quick Mole Sauce

Recipe courtesy of Anna Hoffman of Carefree, AZ.


2 dried ancho chiles

1 c boiling water

1 t olive oil

1 c (1/2 inch-thick) slices soft black plantains (about 4 oz)

1/2 c chopped onion

3/4 t salt

1/4 t ground cumin

1/8 teaspoon ground cinnamon

2 garlic cloves, minced

1 c beef broth

2 T dried cherries

2 T salted pumpkinseed kernels

1/2 oz Mexican chocolate chopped (such as Abuelita)

1 c. water

Remaining Ingredients:

Cooking spray

12 6 inch corn tortillas

1 1/2 c chopped Beef Carnitas (recipe follows)

1/3 c queso fresco

To prepare mole, heat a large skillet over medium-high heat. Add chiles, and cook 2 minutes on each side or until fragrant.  Combine chiles and 1 c. boiling water in a small bowl.  Cover and let stand 10 minutes.  Remove chiles from liquid, reserving liquid.  Remove and discard stems and seeds from chiles.  Set chiles and soaking liquid aside.

Heat oil in pan over medium-high heat.  Add plantains, saute 2 minutes.  add onion and the next 4 ingredients (through garlic) saute for 5 minutes.  Stir in chiles, soaking liquid, broth, cherries and pumpkinseed kernels, bring to a boil.  Reduce heat, and simmer 10 minutes, stirring occasionally.  Remove from heat.  Add chocolate, stirring until chocolate melts.  Transfer mixture to a blender and add 1 c water.  Process until smooth.

Preheat oven to 350F.

Spread 1 c mole in bottom of a 13 x 9 in baking dish lightly coated with cooking spray.  Arrange 6 tortillas over mole, top with beef carnitas (recipe below).  Arrange remaining tortillas over the beef.  Spread remaining sauce over tortillas, sprinkle with queso fresco.  Bake for 30 minutes.

Beef Carnitas

Cooking spray

1 c chopped onion

3 garlic cloves crushed

2 pounds beef stew meat, trimmed and cut into 3/4 in pieces

1 c beef broth

1 t brown sugar

1/4 t salt

1/2 t crushed red pepper

1 large unpeeled orange wedge

Heat a large Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add onion, saute 4 minutes or until tender.  Add garlic, saute 1 minute.  Add beef, saute 5 minutes or until beef is browned on all sides.  Stir in broth, sugar, salt, and pepper.  Nestle orange section into beef mixture.  Bring to a boil.  Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.  Remove and discard orange.  Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Wine Pairings

2007 55% Slope