Spicy Duck Enchiladas with Tomato Mole - Featured Recipe - CookingDistrict.com
Featured Recipes

Spicy Duck Enchiladas with Tomato Mole

Categories: Mexican, Poultry
Yield:
20 piece
Step 1
1 lb • Duck • ground
1 tbsp • Ground cumin
1 tbsp • Chili powder
1/2 tsp • Ground coriander
1/2 tsp • Cayenne pepper
2 tsp • Paprika
2 tsp • Garlic salt
1 tsp • Ground white pepper
2 tsp • Blended oil
20 • Soft corn tortillas
Enchiladas: In a skillet, heat the oil and cook the ground duck meat. Break apart and cook for another 4 minutes. Strain off fat; add the remaining ingredients. Cook for another 2 minutes. Fill soft corn tortillas.
Step 2
4 • Garlic cloves • sliced
1 • large Onion • sliced
28 oz • Muir Glen 2013 Reserve Fire Roasted Tomatoes
1 tbsp • Cumin
1 tsp • Chile powder
1 tsp • Sweet paprika
1/2 tsp • Garlic powder
2 tbsp • Cayenne pepper
1/2 cup • Cilantro leaves
1/4 cup • Lime juice
2 tbsp • Blended oil
Salt to taste
Pepper to taste
Tomato Mole: In a saucepan, heat the oil. Sweat the garlic and onion for 2 minutes. Add the remaining ingredients, except the lime juice and cilantro. Simmer for 30 minutes. Puree, add the cilantro and lime leaves. Puree until smooth.
Step 3
• Queso blanco • grated
• Jack cheese • grated
Preheat an oven to 400 degrees F. Ladle a layer of the tomato mole on the bottom of a baking pan. Lay the enchiladas in top of the mole. Cover the top of the enchiladas with the remaining mole. Top with the cheese mixture; bake for about 20 minutes or until the inside of the enchiladas are hot and the cheese is melted.
Notes

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