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

Spicy Duck Enchiladas with Tomato Mole

Categories: Mexican, Poultry
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.


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