Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, beef mole enchiladas. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Beef Mole Enchiladas is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Beef Mole Enchiladas is something which I’ve loved my whole life.
A touch of cinnamon along with other spices combine to give a great balance of Mexican flavor with a hint of sweet. Beef Mole Enchiladas Recipe by Whitetrash Gastronome. Great recipe for Beef Mole Enchiladas.
To begin with this particular recipe, we must prepare a few ingredients. You can cook beef mole enchiladas using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef Mole Enchiladas:
- Get 2 lbs ground beef
- Take 1 jar mole sauce mix
- Get 1 small wheel chihuahua cheese
- Make ready 3-4 mini sweet peppers
- Get 1/4 a white onion
- Get 3 stalks green onion
- Prepare 1/4 cup fresh chopped cilantro
- Prepare Garlic salt
- Make ready Cumin powder
- Take Garlic powder
- Make ready 6-8 flour tortillas
Why might you ask? • Enmoladas or any other enchiladas are best served as soon as they are made, that means that the chicken must be already shredded and warm. Season the mole with salt and pepper. My favorite Beef Enchiladas recipe loaded with a saucy, hearty, and flavorful ground beef filling, then These beef enchiladas are a tasty and easy way to serve up a Mexican dinner for a crowd. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then Beef Enchiladas II.
Instructions to make Beef Mole Enchiladas:
- Slightly Brown ground beef with a generous amount of garlic salt. Remove to a separate bowl. Drain most of the fat from pan leaving a couple tbsp worth. - Add the peppers, onion and green onion, all diced as fine as you can, to the fat in the pan. Add the cumin powder and garlic powder. - Sautée till white onions begin to turn translucent. - Replace the ground beef and blend well on low heat for about 5 minutes. Remove from heat and add the cilantro and cover.
- Now we're going to make the mole sauce. Just follow the directions. I got a jar of mole that came like a super thick black peanut butter with oil on top. Add about 3- 4 tbsps to a sauce pan. Add 4x that amount of water. - On low heat blend well. On heat the clumps of mole will break down and blend with the water. You'll probably have to work it a little. Once blended well keep on the lowest heat setting you have just to keep it warm. - (Ps… It's better to make too much mole than too little. I didn't make enough for this batch and wish I had more at the end. Trust me. Mole is Mexican culinary black gold. You'll want this dish drowning in it.)
- Spoon some mole on the bottom of a baking dish. Just enough to cover the bottom completely. - Now we build the enchiladas. Technically you're supposed to use corn tortillas, fry them, then cover both sides with mole sauce… But I like flour for this and the other steps are more mess and work than the benefits, so I'm cheating a little here.
- Hold the tortilla like you're about to make a taco. Spoon some sauce and completely cover one side of the tortilla. Now spoon some meat mixture right down the middle. Roll it as tight as you can and place it in the baking pan right up against one side, folded side down. Spoon some sauce over the top of the paned enchilada completely covering it. Repeat until the pan is full. - Depending on the size of the baking pan your using you should get 6-8 enchiladas in there.
- Now if the pan is full but you still have a little meat mixture feel free to just sprinkle it over the top of the enchiladas. Same with the mole sauce. Now cover the entire top with the grated chihuahua cheese and bake uncovered on 350 for about 15- 20 minutes or until cheese is melted and bubbly. - - Garnish with whatever you wish or nothing, they're good on there own. I used a bit of salsa and sour cream and loved every bite. Hope you do too.
These beef enchiladas are filled with a flavorful beef, bean and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese! Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and. Featuring ground beef enchiladas, a homemade beef gravy, and a freshly grated cheese blend. The key to a perfect Tex-Mex Beef Enchilada is a combination of multiple factors: A good authentic. Mexican seasoned shredded beef enchiladas with melted cheese, corn tortillas, and homemade enchilada sauce.
So that is going to wrap it up with this special food beef mole enchiladas recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
