Enchiladas de Mole de Pina

Ingredients

Dried guajillo chilies

4

Dried ancho chilies

2

Pineapple, diced

1 cup

Onion, chopped

1 medium

Garlic, minced

3 cloves

Toasted almonds

1/4 cup

Toasted sesame seeds

2 tablespoons

Cinnamon

1/2 teaspoon

Cumin

1 teaspoon

Cloves

1/4 teaspoon

Vegetable oil

2 tablespoons

Corn tortillas

10

Queso fresco, crumbled

1/2 cup

Fresh cilantro, chopped

1/4 cup (for garnish)

Instructions

1. Begin by soaking the dried guajillo and ancho chilies in a bowl of boiling water for 15 minutes, allowing them to soften.
2. Once softened, drain the chilies and combine them in a blender with the diced pineapple, chopped onion, minced garlic, toasted almonds, toasted sesame seeds, cinnamon, cumin, and cloves. Blend until you achieve a smooth mole sauce.
3. In a large skillet, heat the vegetable oil over medium heat. Pour in the mole sauce and cook for about 10 minutes, stirring occasionally to meld the flavors.
4. While the mole sauce simmers, preheat your oven to 375°F (190°C).
5. Warm the corn tortillas in a dry skillet or microwave until they are pliable, making them easier to roll.
6. Take each tortilla and dip it into the mole sauce, coating both sides. Place a spoonful of the sauce onto the center of the tortilla, roll it up tightly, and place it seam-side down in a baking dish.
7. Repeat with the remaining tortillas, placing them snugly together in the dish. Pour any remaining mole sauce over the enchiladas, and sprinkle with crumbled queso fresco for added richness.
8. Bake the enchiladas in the preheated oven for 20 minutes, or until they are heated through and the cheese is melted and bubbly.
9. Before serving, garnish with chopped fresh cilantro to add a burst of color and flavor.