Grandma Anita’s Enchiladas

INGREDIENTS

(For 20 people)
• Vegetable Oil
• 30 Corn Tortillas
• 18 ounces of mulato pepper, deveined and seeded
• 26 ounces of pasilla pepper, deveined and seeded
• 26 ounces of ancho pepper, deveined and seeded
• 2 cups of lard
• 5 medium garlic cloves
• 2 medium onions, sliced
• 4 hard tortillas each broken into four pieces
• 1 fried Mexican bread roll (bolillo)
• ½ cup of raisins
• 1 cup of almonds
• ¾ cup of sesame seeds
• ½ teaspoon of aniseed
• 1 teaspoon of ground cloves or 5 cloves
• 6 cinnamon sticks
• 1 tsp of ground black pepper or 6 full peppers
• 4 bars of ground stone Mexican chocolate
• 1 cup of Roma tomatoes, chopped and peeled
• Chili seeds, to taste
• Sugar and Salt, to taste
• 1 3/4 cups of chicken broth

FOR THE FILLING
• 3-4 ripe sweet plantains
• 1¾ cup of Oaxaca cheese

PREPARATION

Place 1 1/3 cup of lard on a frying pan and heat the lard. Once the lard is hot, coat the peppers in the hot lard. Next, place the peppers in a pot with boiling water and leave them to soften. In the hot lard pan, fry the garlic and onion until they’re crisp, then add the tortilla, bread, raisins, almonds, chili seeds, half of the sesame seeds, aniseed, clove, cinnamon, pepper, chocolate, tomato, and fry it all together. Drain the peppers from the water, add to the frying pan, and fry everything together for a few more seconds. Next, place everything in a blender, add the chicken broth, and blend. Once blended, strain the entire contents of the blender, dispose of solids and keep the remaining mole salsa. In a separate casserole dish made especially for mole, heat the remaining lard (2/3 cup) and add the mole salsa. Heat the mole salsa for around 8 minutes. Add salt, sugar and more chocolate, to taste. If it becomes too dense, add more chicken broth. Simmer for 30 minutes.

FOR THE ENCHILADA FILLING

Place a small amount of oil in a frying pan. Cut the plantains into fourths (down the middle and across). Fry the plantains in the hot oil until they start to brown. Cut the cheese into strips and mash it together with the plantains. The filling is now ready for the enchiladas.

HOW TO DO IT

Place a small amount of oil in a frying pan. Once heated, fry a tortilla until it becomes light gold, but remains soft. Then coat the tortilla in the mole salsa. Place the tortilla on a plate, apply the plantain filling in the middle and roll it up. Repeat as many times as necessary for desired serving size. Once plates are prepared, apply mole salsa on top of the enchiladas. Add slices of onions and golden sesame seeds.