Tabasco Style Enchiladas with a Picadillo Filling
November 5, 2013 by Mely Martinez, http://www.mexicoinmykitchen.com/

Tabasco is a state in the southern part of the country along the Gulf of Mexico, its name means “Flooded Land” in Nahuatl. These enchiladas were inspired by a woman who sold them from her home in Tabasco.

Picadillo is a spicy ground meat dish that is popular in Mexican, Cuban, Puerto Rican, and Filipino cuisines. The name picadillo derives from the verb picar, which means to mince into small pieces in Spanish. Basic ingredients include ground meat, tomatoes, and onions, but each country has its own version with various additional ingredients. This recipe has plantains, raisin, almonds, and green olives.

This enchilada is dipped in a mole sauce.

1 lb. Ground beef
½ cup of white onion, finely diced
2 cloves of garlic cloves, minced
2 Tbs. vegetable oil.
¾ Plantain chopped (Optional)
¼ cup raisins
¼ cup chopped or sliced almonds
¼ cup green olives, finely sliced
1 ½ cup tomato, diced
2 ½ cups of prepared Mole Sauce (or store bought)
2/3 cup of fresh crumbled cheese
12 corn tortillas
Some slices of white onion to top the enchiladas
Salt and pepper to season

In a large skillet with the vegetable oil at medium high heat, cook the meat for about 5 minutes, then add the onion and garlic.

Cook for about 10 minutes, then add the plantain, olives, raisins and almonds and keep cooking, breaking up the meat into small pieces. Cook until meat is opaque, about 7 minutes.

Add the tomato, stir, and cover. Reduce heat and simmer until most of the juices have been absorbed. Season with salt and pepper.

Warm the corn tortillas on a griddle over medium heat.

Cover with a kitchen napkin to keep them warm.

To prepare the enchiladas, spoon some of the mole sauce over the tortilla and then add about 2 tablespoons of the picadillo [meat mixture].

Roll up the tortilla and arrange, seam side down, on the serving plates and keep forming the rest of the enchiladas.

To serve, spoon mole sauce over the rolled tortillas, top with crumbled cheese and garnish with the onion slices.

Makes 12 enchiladas