Enchiladas De Cazuela Recipe

This dish is a multi-component mole plate featuring Enchiladas de Cazuela with a rich mole sauce, a black bean sauce, fresh guacamole, and steak.

Prepare steak

Pat the steak dry, season with 1 tsp salt and pepper, and let come to room temperature.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sear the steak 2-4 minutes per side until browned. Transfer to a cutting board and rest 5 minutes.

Slice the rested steak thinly or shred to about 2 cups of meat.

Warm the tortillas in a dry skillet or microwave until flexible, about 15-20 seconds per side.

Sauté diced onion in the same skillet with a pinch of salt for 3-4 minutes until translucent. Add minced garlic and cook 30 seconds more. Combine the onion-garlic with the sliced steak.

In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté chopped onion until translucent, 4-5 minutes. Add minced garlic and cook 30 seconds.

Stir in black beans, vegetable broth, cumin, paprika, chili powder, and salt. Simmer 10-12 minutes to blend flavors.

Blend the mixture with an immersion blender or standard blender until smooth. If too thick, add a splash more broth; taste and adjust salt.

Keep warm and adjust thickness if needed.

Halve the avocados and scoop the flesh into a bowl.

Add diced tomato, red onion, cilantro, jalapeño, lime juice, and salt.

Mash to desired texture (chunky or smooth) and season to taste.

Toast the dried chiles on a dry skillet until fragrant, about 1-2 minutes per side. Remove stems and seeds.

Soak the chiles in hot water for 20-30 minutes until soft.

Lightly roast sesame seeds, almonds, and peanuts until golden; set aside.

In a blender, combine soaked chiles, roasted nuts, cocoa powder, cinnamon, garlic, onion, and olive oil. Blend until smooth, adding stock gradually to reach a thick sauce.

Simmer the mole sauce in a saucepan for 15-20 minutes, stirring frequently. Season with salt and a touch of sugar if needed.

Preheat the oven to 375°F (190°C). Spread a thin layer of mole sauce on the bottom of a cazuela or baking dish.

Dip each tortilla in mole sauce to coat lightly, then fill with a spoonful of steak and a spoonful of black bean sauce. Roll tightly and place seam-side down in the dish.

Repeat with remaining tortillas, stacking as needed.

Pour the remaining mole sauce over the rolled enchiladas and sprinkle with shredded cheese.

Bake for 20-25 minutes until hot, bubbly, and cheese is melted. Let rest for 5 minutes before serving.

Serve with guacamole on the side and extra black bean sauce if desired.