Peanut Mole Enchiladas with Braised Greens and Potatoes (Encacahuatadas de Quelites y Papas)

1. 1

   In a large skillet, heat the oil over moderately high heat.

2. 2

   Add the onion and cook, stirring regularly, until richly browned, about 10 minutes.

3. 3

   Add the sliced chard and potatoes, cover and cook about 3 minutes (just to wilt the chard).

4. 4

   Uncover and cook, stirring frequently, until the chard is tender and the mixture dry, about 5 minutes longer.

5. 5

   Taste and season with salt.

6. 6

   Remove from the heat.

7. 7

   (If not completing the enchiladas immediately, spread the mixture onto a baking sheet and cool completely; return to pan before continuing.)

8. 8

   Set up a steamer (a vegetable steamer in a large saucepan filled with 1-inch of water works well); heat to a boil.

9. 9

   Wrap the tortillas in a heavy kitchen towel and lay them in the steamer; cover tightly.

10. 10

    Boil 1 minute, turn off the heat and let stand without opening the steamer for about 15 minutes.

11. 11

    While the tortillas are standing, bring the mole to a simmer in a medium-size saucepan.

12. 12

    Taste and season with additional salt if necessary; thin with additional water or broth to the consistency of a medium cream soup.

13. 13

    Warm the filling over medium-low heat.

14. 14

    When ready to serve, make enchiladas a portion at a time: Lay 2 tortillas on a warm dinner plate, roll a portion of the filling into each one, lay the enchiladas seam-side down on the plate and ladle a portion of the mole over the topcover the tortilla completely; be generous with the sauce.

15. 15

    Sprinkle with peanuts and parsley leaves.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.