To Assemble: Line up all ingredients in an assembly line fashion-first the tortillas, then the chicken mixture, Mole sauce, sour cream mixture, and shredded mozzarella cheese.
Coat a 15" long Pyrex baking dish with a small amount of Mole Sauce. Place a layer of tortilla halves in the dish then a thin layer of the chicken mixture. Add a thin layer of Mole Sauce, followed by the sour cream mixture and a light sprinkling of cheese. Repeat. End with layer of sour cream, more Mole Sauce and rest of mozzarella cheese. If you have some leftover, place in a pie plate.)
Bake in a 350 F oven for 35 to 40 minutes until heated and bubbly. Serve with tossed salad, guacamole, refried beans, and garlic bread.
RED CHILE CON CARNE
by Aida Gabilando
- 2 lbs. lean beef or pork or half of each, cut into medium sized pieces
- 7 Ancho chiles
- 4 garlic cloves, peeled
- 1/2 cup lard
- 1/4 cup flour
- 1-1/2 tsp. salt
- 1 tsp. dried oregano leaves
Boil the meat in well-seasoned water to cover until tender. Drain the meat, saving all the broth, and cube it. Set aside some of the broth.
Remove tops and seeds from the red chiles and boil in salted water for 15 min. Cool and puree in blender with 1 or 2 cups reserved meat broth and 4 garlic buds. Strain. You should have 4 cups
Pan-fry the meat in 1/4 cup lard, and set aside. In remainder of lard, brown the flour until golden and add the strained chile puree. Cook until sauce thickens, season with salt to taste, add oregano and boil 10 more minutes until thick.
Add sauce to meat just to barely cover, and cook a few minutes stirring constantly. (If you have any red chile sauce left, save to make enchiladas.) If Chile con Carne is too dry, add a little of the reserved broth until right consistency is reached.
Serve with fresh flour tortillas and a bowl of any crisp salad on the side. Beans in any shape or form are a must.
