Ingredients
Units
Scale
- 1 jar La Costena mole sauce
- 12 corn tortillas
- Grated Anejo cheese
- Chopped onion
- 2 lbs. sirloin cut along the grain into thin steaks
- Guacamole
- Lettuce leaves
- La Costena refried pinto beans
- 6 slices asadero cheese
- Tortilla Chips
- Rajas de poblano
- Sliced onion
Instructions
- Dilute mole in prepared chicken stock (about 3 cups) and boil until it thickens. Fry the tortillas lightly and dip them in the mole, fold them over and sprinkle with cheese and chopped onion. Arrange on large individual plates. Broil or Grill beef and place next to enmoladas. Serve guacamole on a lettuce leaf, to one side hot beans topped with cheese and chips and finally, rajas de poblano fried in a little butter and combined with onion.
- Prep Time: :20
- Cook Time: :10
- Category: Entree
- Method: Grilled