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Yield
6 servings

How to Make It

Step 1

To prepare mole, heat a large skillet over medium-high heat. Add chiles, and cook 2 minutes on each side or until fragrant. Combine chiles and 1 cup boiling water in a small bowl; cover and let stand 10 minutes. Remove chiles from liquid, reserving liquid. Remove and discard stems and seeds from chiles. Set chiles and soaking liquid aside.

Step 2

Heat oil in pan over medium-high heat. Add plantains; sauté 2 minutes. Add onion and the next 4 ingredients (through garlic); sauté for 5 minutes. Stir in chiles, soaking liquid, broth, cherries, and pumpkinseed kernels; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Add chocolate, stirring until chocolate melts. Transfer mixture to a blender, and add 1 cup water. Process until smooth.

Step 3

Preheat oven to 350°.

Step 4

Spread 1 cup mole in bottom of a 13 x 9-inch baking dish lightly coated with cooking spray. Arrange 6 tortillas over mole; top with Beef Carnitas. Arrange remaining tortillas over Beef Carnitas. Spread remaining sauce over tortillas; sprinkle with queso fresco. Bake at 350° for 30 minutes or until cheese begins to melt and casserole is thoroughly heated.

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