Enchiladas de mole negro

Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to make a special dish, Enchiladas de mole negro. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Enchiladas de mole negro is one of the most popular of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It's enjoyed by millions every day. Enchiladas de mole negro is something that I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Enchiladas de mole negro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Enchiladas de mole negro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Enchiladas de mole negro is n. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Enchiladas de mole negro estimated approx 2 o 3 horas.

To get started with this recipe, we have to prepare a few ingredients. You can have Enchiladas de mole negro using 22 ingredients and 8 steps. Here is how you can achieve it.

El mole negro es originario de Oaxaca, es uno de los siete moles que se hacen en el estado, es un mole algo dulce lo que lo hace muy atractivo.
Esta es la receta de Juana la cocinera de casa de mi abuela del MOLE NEGRO

Ingredients and spices that need to be Take to make Enchiladas de mole negro:

1. 1 plátano macho
2. 1 bolillo
3. 6 chiles mulatos
4. 3 chiles anchos
5. 1 jitomate
6. cebolla
7. 2 dientes ajo
8. 1 raja canela
9. 1 clavo de olor
10. 6 pimientas
11. 1 pizca orégano
12. 10 almendras
13. 10 nueces
14. 1 puñito de cacahuates
15. 2 tablillas de chocolate (Oaxaqueño o Abuelita)
16. Aceite de maíz
17. tortillas
18. 2 papas
19. al gusto sal
20. al gusto pimienta
21. al gusto crema
22. al gusto queso fresco o panela rallado

Steps to make to make Enchiladas de mole negro

1. Ponemos a dorar un plátano macho cortado en rebanadas, así como un bolillo rebanado y los vamos colocando en la procesadora. En un cómal ponemos 6 chiles mulatos y 3 anchos abiertos sin semillas, ni venas y los estamos volteando continuamente para que se tuesten parejitos, los colocamos en la procesadora.
2. Lo mismo hacemos con 1 jitomate, un pedazo de cebolla, dos dientes de ajo, una raja de canela, un clavo de olor, 6 pimientas, una pizca de orégano, 10 almendras, otras tantas nueces y un puñito de cacahuates y se voltean a que el tostado sea parejo. En un sartén pequeño ponemos a tostar 100 gr. de ajonjolí. En una cacerola con agua ponemos a que den un hervor unas 12 ciruelas pasa sin hueso.
3. Vaciamos todo en el procesador y agregamos una o dos tablillas de chocolate, si no tenemos chocolate Oaxaqueño le ponemos chocolate Abuelita. Ayudándonos con un poco de consomé lo molemos.
4. En una cacerola con un poco de aceite vaciamos lo que molimos a que se cueza todo junto y listo ya tenemos nuestra PASTA DE MOLE.*
5. Para las ENCHILADAS: tomamos una o dos cucharadas de la pasta de mole, les adicionamos consomé, rectificamos de sal, calentamos y reservamos. Pasamos por aceite unas 8 o 10 tortillas, sin que se doren, sólo a que se suavicen.
6. Una papa la pelamos y la cortamos en cubitos y la ponemos a cocer. Una vez cocida la freímos con cebolla picada y le ponemos sal y pimienta.
7. Listo, ahora si a armar las enchiladas: tomamos una tortilla, le ponemos papitas, las enrollamos, las colocamos en un platón las cubrimos con la salsa de mole, les ponemos por encima crema, cebolla picada y queso rallado.
8. En el refrigerador se puede guardar un mes y en el congelador 6 meses.

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