Bitter Greens Enchiladas with Smoked Pasilla Mole

Instructions

1. 1

   Remove stems from pasilla and ancho peppers. Toast peppers in a dry skillet over medium heat for about 30 seconds per side until fragrant. Place toasted peppers in a bowl and cover with hot water. Let soak for 30 minutes.

   ~30 min
2. 2

   While peppers soak, heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add chopped white onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   ~8 min
3. 3

   Add the chopped tomato to the pot and cook until it begins to break down, about 5 minutes. Stir in cocoa powder, cinnamon stick, cloves, cumin seeds, and coriander seeds. Cook for 1-2 minutes until fragrant.

   ~7 min
4. 4

   Drain the soaked peppers, reserving about 1 cup of the soaking liquid. Add the peppers to the pot with the onion mixture. Pour in the chicken broth and reserved soaking liquid. Bring to a simmer, then cover and cook for 30 minutes.

   ~30 min
5. 5

   Carefully transfer the contents of the pot to a blender. Blend until very smooth. Return the mole sauce to the pot and season with salt and black pepper. Simmer uncovered for another 20 minutes to thicken, stirring occasionally.

   ~20 min
6. 6

   While the mole simmers, wash and roughly chop the collard greens. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add collard greens and sauté until wilted and tender, about 8-10 minutes. Season with salt.

   ~10 min
7. 7

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

8. 8

   Warm the corn tortillas slightly in a dry skillet or in the oven to make them pliable. Dip each tortilla briefly into the warm mole sauce.

   ~5 min
9. 9

   Place a portion of the sautéed collard greens and a sprinkle of crumbled queso fresco onto each dipped tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.

   ~10 min
10. 10

    Pour the remaining mole sauce evenly over the rolled enchiladas. Sprinkle with additional queso fresco.

    ~3 min
11. 11

    Bake for 20-25 minutes, or until heated through and bubbly.

    ~25 min
12. 12

    Garnish with fresh cilantro before serving.

    ~1 min