We know that the yellow brick road leads to The Emerald City of Oz, but maybe—just maybe—we can click our ruby red slippers, so it can take us to Jalisco, Mexico instead this time. Why, you ask? Well, our very own Chef Scarleth has been relishing in her childhood memories of trips to Mexico by recreating the Sweet & Savory Enchiladas that originate from Jalisco. This nostalgic recipe fills a Grain Free Almond Flour Tortilla with a turkey picadillo and tops it off with a sweet and savory mole negro sauce that is made with almond butter, dark chocolate, cinnamon, rasions, chicken stock, peppers, garlic, and onions. This dish wouldn’t bring back memories without crumbled queso fresco crumbled on top, of course. There’s no place like home afterall, right? Enjoy!
1 package Siete Almond Flour Tortillas
For Turkey Picadillo:
- 1 pound Ground Turkey
- ½ White onion, diced small
- 3 Garlic Cloves, minced
- 1 Carrot, peeled and small diced
- ½ Granny Smith Apple, small diced
- 1 Gold Potato, Peeled and small diced
- 2 tbsp Chopped Pecans
- 3 tbsp Dried Cranberries
- 2 tbsp Raisins
- ½ cup Pineapple Juice
- 3 tbsp Avocado Oil
- Salt and Pepper
For Mole Negro:
- 1 quart Chicken Stock
- 3 Guajillo Peppers, rinsed and seeded
- 2 Ancho Peppers, rinsed and seeded
- 1 Onion, small diced
- 4 Garlic Cloves, minced
- 1 can Crushed Tomatoes
- ¼ cup Raisins
- ¼ cup Almond Butter
- 1 tsp Cumin Seeds
- 2 Cloves
- 1 Bayleaf
- 1 Cinnamon Stick
- 1 cup Dark Chocolate 75%, coarsely chopped
- 2 tbsp Sesame seeds
- ½ cup Dark Agave Nectar
- Garnish: Mexican Queso Fresco, thinly sliced white pickled onion (lime juice)
- For mole: In a large pot, add oil, onions and garlic and cook until aromatic. Add rinsed and seeded chiles. Add chicken stock—once simmering—add all ingredients except chocolate. Cook until peppers are tender, then remove cinnamon stick and bayleaf and blend until smooth. Return to heat and add chocolate. Cook on medium low heat for 1 to 2 hours until color deepens. Season with salt and pepper to taste. Keep warm.
- Slice onion thinly and toss with 1 lime juice, set aside.
- For picadillo: Heat a skillet over medium heat. Add oil, garlic and onions and cook until translucent. Add turkey and break apart. Add all other ingredients and cook together on medium low for 20 mins.
- To assemble: Heat tortillas on a skillet and then pass tortilla through mole, coating lightly each tortilla. Fill tortillas with turkey picadillo and roll.
- Top enchiladas with more mole sauce, Mexican queso fresco and white pickled onion.
Used in this Recipe