Enchiladas de Mole de Pina

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Queso fresco (1 cup, crumbled)
• Corn tortillas (12)
• Vegetable oil (2 tablespoons)
• Cloves (1/2 teaspoon)
• Cumin (1 teaspoon)
• Cinnamon (1 teaspoon)
• Sesame seeds (2 tablespoons, toasted)
• Almonds (1/2 cup, toasted)
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Dried guajillo chilies (2)
• Dried ancho chilies (4)
• Pineapple (1 medium, peeled and diced)

Instructions

1. Place the dried chilies in a bowl and cover with boiling water. Let them soak for 15 minutes to soften.
2. In a blender, combine the soaked chilies, chopped onion, minced garlic, toasted almonds, toasted sesame seeds, cinnamon, cumin, cloves, and diced pineapple. Blend until smooth to make the mole sauce.
3. Heat the vegetable oil in a large skillet over medium heat. Add the mole sauce and cook for 10 minutes, stirring occasionally.
4. Preheat the oven to 375°F.
5. Warm the corn tortillas in a dry skillet or microwave until pliable.
6. Dip each tortilla in the mole sauce to coat both sides, then fill with a spoonful of the sauce and roll up. Place the enchiladas seam-side down in a baking dish.
7. Pour any remaining mole sauce over the enchiladas and sprinkle with crumbled queso fresco.
8. Bake for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro before serving.