Difficulty: Medium - experience needed
2 tablespoons olive oil
1/2 lb ground beef chuck
1/2 lb ground pork
1 onion, chopped
2 tomatoes, chopped
2 cups walnuts, chopped
2 cups almonds, slivered
1/4 cup (60 ml.) dried pineapple, chopped
1/4 cup (60 ml.) red or black mole
8 oz queso fresco (or manchego or Monterey jack cheese), grated or thinly sliced
1 teaspoon cumin (comino)
1/2 cup (120 ml.) beef stock
1/2 teaspoon salt
1/2 cup (120 ml.) sour cream, thinned with milk
about 9 corn tortillas
extra mole heated and spooned over individual portions (optional)
Heat oil in large skillet over medium-high heat and cook onion and meat.
Add tomatoes, nuts, pineapple, mole, cumin and beef stock.
Stir and simmer 10 minutes over medium heat, being careful mixture does not cook dry.
Add salt to taste
Spread half of sour cream on bottom of casserole dish.
Layer 2 -3 tortillas on cream, cutting to fit if necessary.
Spread 1/3 of meat mixture over tortillas.
Layer 1/3 of cheese over meat.
Repeat layers of tortillas, meat and cheese, ending with remaining sour cream and cheese.
Bake for 45 minutes, or until bubbling around edges. Cover with foil if cheese starts to brown.