From Mercedes Cossío's kitchen in Mexico. 
Mole Enchiladas with Plantain
In our country, there’s a whole range of different enchiladas, in all colors and flavors, but these are truly unique with a very special taste. This morning, I remembered the enchiladas that Alicia, a cook who worked at my parents’ house, used to make. She cooked deliciously, especially French cuisine, and some English dishes like a roast beef with onions and pepper that my dad always raved about! Like all great cooks, she was also very skilled with Mexican food, and she would make these enchiladas when she was in a Mexican mood, much to everyone’s delight.
Mole Enchiladas with Plantain
In our country, there’s a whole range of different enchiladas, in all colors and flavors, but these are truly unique with a very special taste. This morning, I remembered the enchiladas that Alicia, a cook who worked at my parents’ house, used to make. She cooked deliciously, especially French cuisine, and some English dishes like a roast beef with onions and pepper that my dad always raved about! Like all great cooks, she was also very skilled with Mexican food, and she would make these enchiladas when she was in a Mexican mood, much to everyone’s delight.
Open in Cookpad AppSteps
- 1
First, lightly fry as many tortillas as you need for the enchiladas in oil.
- 2
Separately, heat the mole sauce. I used prepared mole sauce.
- 3
Next, peel the plantain, slice it diagonally, and fry the slices until golden.
- 4
Once everything is ready, assemble the enchiladas: place a slice of fried plantain in the center of each tortilla, fold them, cover with hot mole sauce, sprinkle with crumbled queso fresco, and enjoy. They are delicious.
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