Lamb Enchiladas With Orange/red Mole-pronounced Mo-lay

Total Time: 3 hrs 19 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 49 mins

Ingredients

• 1 lb ground lamb
• 1 teaspoon salt
• 1/2 teaspoon mexican oregano or 1/2 teaspoon marjoram
• 1 slice onion, chopped
• 7 dried ancho chiles, stemmed, seeded and deveined
• 5 garlic cloves, unpeeled and roasted
• 2 slices bread, toasted
• 1 ripe large tomato, roasted, peeled and cored
• 1 medium onion, chopped
• 1 teaspoon dried mexican oregano or 1 teaspoon oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vegetable oil or 1 1/2 teaspoons lard
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 small red potatoes, cut into 1/4 inch dice
• 1 cup frozen peas
• 1/2 ripe plantain, peeled and cut into a 1/4 inch dice
• 1 medium onion, diced
• 1 large roasted tomato, peeled and cored
• 1/2-1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 teaspoons vegetable oil or 3 teaspoons lard
• 12 corn tortillas
• 1 cup crumbled queso fresco or 1 cup crumbled farmer cheese
• 1/4 cup diced onion
• 1/2 cup diced tomato

Recipe

• 1 bring 4 cups water to boil and add the meat-after a few minutes skim off the foam.
• 2 add the salt, herbs and onion and simmer for 45 minutes.
• 3 remove meat, strain broth and skim off the fat that rises. set aside.
• 4 mole-------------.
• 5 cover the chilies with boiling water and weigh down with a plate.
• 6 in a food processor add the roasted garlic that you have poped out of its skin, the bread that has been toasted, the tomato, onion, oregano, cloves, pepper and cinnamon.
• 7 add the drained chilies (keep 1 out) and 1/2 cup of the reserved broth.
• 8 puree to smooth-very smooth.
• 9 heat the oil or lard to medium high.
• 10 when starting to smoke add the puree and cook for 4 minutes.
• 11 add 2 1/2 cups of reserved broth, reduce to a simmer and cook for 45 minutes.
• 12 add salt and sugar to taste.
• 13 if you need to add a bit more broth-you want it of medium consistency.
• 14 finish the filling-------------.
• 15 boil the potato for 5 minutes and drain.
• 16 heat oil or lard in a large skillet and add potato, onion, peas, plantain and meat.
• 17 cook, stir, cook, stir for around 8 minutes-you want it to start to turn golden brown.
• 18 in a blender or processor puree remaining chili with the tomato.
• 19 add to the meat mixture and cook for several minutes or until filling starts to thicken.
• 20 remove from heat and season with salt and pepper-cover and keep warm.
• 21 steam the corn tortillas and lay out three in a row.
• 22 place a few tablespoons of the filling on each tortilla and run it dow the center, roll and lay seam side down in a baking dish.
• 23 repeat.
• 24 pour the mole over top and heat in a 350°f oven for 10 minutes.
• 25 sprinkle with cheese, onion and tomato and return to oven for 5 more minutes.
• 26 serve.
• 27 you can keep aside some mole sauce, cheese, onion and tomato for the table if you like-or add the cheese to the meat mixture when rolling enchilada.
• 28 this is an authentic recipe, not the tex-mex that most of us are used to.