Enmolada Recipe
Plantain tortilla filled with duck carnitas and negro mole.
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Ingredients
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Tortillas
Duck Carnitas
Negro Mole
Garnish
Method
Tortillas
- 1
Prepare Plantain Tortillas
Peel the ripe plantains and cut them into chunks. In a blender or food processor, combine the plantains, salt, and water. Blend until smooth and a thick batter forms.
- 2
Cook Tortillas
Heat a non-stick skillet over medium heat. Pour a ladle of the batter into the skillet, spreading it out to form a circle. Cook for about 3-4 minutes on each side or until golden brown. Repeat with remaining batter.
Duck Carnitas
- 3
Prepare Duck
In a slow cooker, season the duck legs with salt, pepper, minced garlic, and chopped onion. Add the orange juice and bay leaves.
- 4
Cook Duck
Cover and cook on low for 6-8 hours or until the duck is tender and can be easily shredded with a fork. Once cooked, shred the duck and set aside.
Negro Mole
- 5
Prepare Mole Ingredients
Remove the stems and seeds from the dried ancho and guajillo chilies. Soak them in hot water for about 20 minutes to soften.
- 6
Blend Mole
In a skillet, toast the sesame seeds until golden. In a blender, combine the softened chilies, roasted tomato, garlic, onion, toasted sesame seeds, chicken broth, cinnamon stick, and salt. Blend until smooth.
- 7
Cook Mole
Pour the blended mole into a saucepan and simmer on low heat for about 15-20 minutes, stirring occasionally.
Assembly
- 8
Assemble Enmoladas
Take a plantain tortilla and fill it with shredded duck carnitas. Roll the tortilla around the filling and place it seam side down on a plate.
- 9
Top with Mole
Spoon the negro mole generously over the top of the rolled enmoladas.
- 10
Garnish
Sprinkle with fresh cilantro, crumbled queso fresco, and a dollop of sour cream before serving.