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1
Bring 4 cups water to boil and add the meat-after a few minutes skim off the foam.
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2
Add the salt, herbs and onion and simmer for 45 minutes.
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3
Remove meat, strain broth and skim off the fat that rises.
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4
Set aside.
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5
Mole-------------.
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6
Cover the chilies with boiling water and weigh down with a plate.
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7
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.
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8
Add the drained chilies (keep 1 out) and 1/2 cup of the reserved broth.
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9
Puree to smooth-very smooth.
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10
Heat the oil or lard to medium high.
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11
When starting to smoke add the puree and cook for 4 minutes.
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12
Add 2 1/2 cups of reserved broth, reduce to a simmer and cook for 45 minutes.
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13
Add salt and sugar to taste.
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14
If you need to add a bit more broth-you want it of medium consistency.
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15
Finish the filling-------------.
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16
Boil the potato for 5 minutes and drain.
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17
Heat oil or lard in a large skillet and add potato, onion, peas, plantain and meat.
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18
Cook, stir, cook, stir for around 8 minutes-you want it to start to turn golden brown.
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19
In a blender or processor puree remaining chili with the tomato.
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20
Add to the meat mixture and cook for several minutes or until filling starts to thicken.
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21
Remove from heat and season with salt and pepper-cover and keep warm.
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22
Steam the corn tortillas and lay out three in a row.
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23
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.
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24
Repeat.
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25
Pour the mole over top and heat in a 350F oven for 10 minutes.
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26
Sprinkle with cheese, onion and tomato and return to oven for 5 more minutes.
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27
Serve.
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28
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.
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29
This is an authentic recipe, not the Tex-Mex that most of us are used to.
