Name: Mole Enchiladas Stuffed with Plantain
Prep time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 16 corn tortillas, freshly made; 2 plantains, ripe; 1 cup ricotta cheese; 1/4 cups goat cheese; pepper, to taste; 1 cup mole paste; 3 cups chicken broth; 4 tablespoons vegetable oil

Preparation

40 mins

Medium

Cover the plantain with aluminum foil and bake for 30 minutes at 200 degrees Celsius or until well cooked. While the plantain is cooking, mix the mole with the chicken broth and heat in a pot until it begins to boil. Remove from heat and cover to keep warm.

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Mole Enchiladas Stuffed with Plantain

Ingredients

Preparation

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