Beef Mole Enchiladas
Beef Mole Enchiladas

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, beef mole enchiladas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Beef Mole Enchiladas is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Beef Mole Enchiladas is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook beef mole enchiladas using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Beef Mole Enchiladas:
  1. Take 2 lbs ground beef
  2. Make ready 1 jar mole sauce mix
  3. Prepare 1 small wheel chihuahua cheese
  4. Take 3-4 mini sweet peppers
  5. Prepare 1/4 a white onion
  6. Make ready 3 stalks green onion
  7. Make ready 1/4 cup fresh chopped cilantro
  8. Get Garlic salt
  9. Get Cumin powder
  10. Take Garlic powder
  11. Prepare 6-8 flour tortillas

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. Simple homemade Beef Enchiladas are full of Mexican comfort food flavors. Enchiladas originate in Mexico where people have been wrapping corn tortillas around fillings since Mayan times.

Steps to make Beef Mole Enchiladas:
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.

Return beef mixture to skillet over medium heat. Add chili powder and cumin and season with salt and pepper, then stir in enchilada sauce. Season the mole with salt and pepper. These beef enchiladas are filled with a flavorful beef, bean and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese! Featuring ground beef enchiladas, a homemade beef gravy, and a freshly grated cheese blend.

So that is going to wrap it up for this exceptional food beef mole enchiladas recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!