L- Mezcalita Enchiladas Recipe

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/2 cup diced onion and sauté until translucent, about 4 minutes.

Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Add 3 cups cooked shredded chicken, 1 teaspoon ground cumin, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and cook 2–3 minutes to heat through and meld flavors. Remove from heat and set aside.

Heat 1 tablespoon vegetable oil in a separate skillet over medium-high heat. Add 1/2 cup diced onion and sauté 3–4 minutes until softened.

Add 1 pound ground beef and 1 teaspoon minced garlic. Break up meat with a spoon and cook until browned, about 6–8 minutes.

Stir in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 1–2 minutes more. Taste and adjust seasoning. Drain excess fat if necessary. Keep warm.

In a small saucepan, warm 2 cups prepared red mole with 1/2 cup chicken stock over low-medium heat, whisking until smooth. Add 1 tablespoon oil if sauce seems too thick. Simmer gently 6–8 minutes, stirring occasionally, then remove from heat and keep warm.

Bring a medium pot of water to a simmer. Add husked tomatillos (10) and the jalapeño. Simmer 6–8 minutes until tomatillos soften and turn brighter green.

Transfer tomatillos and jalapeño to a blender. Add 1/2 cup cilantro, 2 tablespoons lime juice, 1 teaspoon salt and 2 tablespoons water. Blend until smooth. Taste and adjust salt or lime as needed. Keep chilled or at room temperature until assembly.

Peel ripe plantains and slice on the diagonal into 1/2-inch slices.

Heat 3 tablespoons vegetable oil in a skillet over medium heat. Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with 1/4 teaspoon salt.

Warm 1 cup black beans in a small saucepan over low heat or in the microwave until heated through. Keep warm.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray.

Warm corn tortillas to make them pliable: heat a dry skillet over medium-high and warm each tortilla for 10–15 seconds per side, or wrap a stack in a damp towel and microwave 30–45 seconds. Keep covered so they stay soft.

Divide fillings: plan for 7 enchiladas filled with chicken and 7 with beef (adjust proportions if serving fewer). Place about 1/4 cup shredded cheese plus roughly 1/3 cup of the appropriate filling (chicken or beef) down the center of each warmed tortilla. Roll tightly.

Arrange rolled enchiladas seam-side down in the prepared baking dish in two adjacent sections (one side chicken, the other beef) so you can top each half differently.

Spoon warmed red mole evenly over the beef-lined half of the pan, covering enchiladas. Spoon tomatillo sauce evenly over the chicken-lined half. Use about 1¼ cups of each sauce (adjust to preference) so enchiladas are well coated but not swimming.

Sprinkle remaining shredded cheese (reserve about 1/2 cup for finishing) evenly over entire dish.

Bake in preheated 375°F (190°C) oven for 15–18 minutes, until cheese is melted and edges bubble.

Remove from oven and let rest 5 minutes. Drizzle crema mexicana over each half (or dollop), scatter thinly sliced red onion and warm black beans (spooned alongside or on top), and arrange fried plantain slices on the chicken/tomatillo side as garnish.

Finish with remaining shredded cheese if desired, sprinkle 1/4 cup fresh cilantro leaves, and serve with lime wedges.