Want more deliciousness? Follow me on X @TeresasRecipes
Enchiladas de Mole de Pina
Indulge in the vibrant flavors of Mexico with these Enchiladas de Mole de Pina. This delightful dish features soft corn tortillas filled with a unique pineapple mole sauce, a fusion of sweet and savory that transports your taste buds to a tropical paradise. The combination of rich spices, aromatic herbs, and the natural sweetness of pineapple creates a tantalizing experience that is both comforting and exotic. Perfect for special occasions or a delightful weekday dinner, these enchiladas are sure to impress family and friends!
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
- Begin by soaking the dried guajillo and ancho chilies in a bowl of boiling water for 15 minutes, allowing them to soften.
- 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.
- 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.
- While the mole sauce simmers, preheat your oven to 375°F (190°C).
- Warm the corn tortillas in a dry skillet or microwave until they are pliable, making them easier to roll.
- 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.
- 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.
- Bake the enchiladas in the preheated oven for 20 minutes, or until they are heated through and the cheese is melted and bubbly.
- Before serving, garnish with chopped fresh cilantro to add a burst of color and flavor.
Tips
- For a spicier mole, consider adding a few slices of jalapeño or serrano pepper into the blender with the other ingredients.
- If you're looking to make this dish vegetarian, ensure the vegetable oil is used instead of lard, which is sometimes used in traditional mole recipes.
- Pair these enchiladas with a side of Mexican rice or a fresh avocado salad for a complete meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 45g Protein: 12g Sodium: 300mg Sugar: 8g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...