Pescatarian Gluten Free Beef Mole Enchiladas
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Learn more →Ingredients
4 servings
For the mole sauce
- 3 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- 1 tbsp olive oil
- ½ medium white onion, roughly chopped
- 3 cloves garlic, smashed
For the beef filling
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 tbsp olive oil
- 1 ½ cups shredded monterey jack cheese
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Bring 2 cups of water to a boil in a medium saucepan. Add the ancho and guajillo chiles, press them under the water, and remove from heat. Let them soak for 15 minutes, until softened and pliable, then drain and discard the soaking water.
- 2
Heat 1 tbsp olive oil in the medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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