Blue Corn Enchiladas

Name: Blue Corn Enchiladas (Elevated)
Total time: 3 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 Duck legs-confit; 2 tbsp Olive oil; 1/4 cup Onion-finely chopped; 2 cloves Garlic-minced; 2 tbsp Mole negro paste; 2 cups Chicken stock; 1 tbsp Dark chocolate-70% cacao, grated; 1/2 cup Queso fresco-crumbled; 1/4 cup Epazote-chopped; 8 Artisanal blue corn tortillas; 1/4 cup Radish-thinly sliced, for garnish; 1 tbsp Sesame seeds-toasted, for garnish

⏱3h

👥4

🔥650 cal

Hard

🍽️Mexican

An exquisite enchilada featuring rich duck confit, a complex mole negro sauce, and artisanal blue corn tortillas, finished with a delicate queso fresco crumble.

2 Duck legs-confit

2 tbsp Olive oil

1/4 cup Onion-finely chopped

2 cloves Garlic-minced

2 tbsp Mole negro paste

See all 12 ingredients ↓

(0 reviews)

⏱3h

👥4

🔥650 cal

Hard

🍽️Mexican

An exquisite enchilada featuring rich duck confit, a complex mole negro sauce, and artisanal blue corn tortillas, finished with a delicate queso fresco crumble.

#Mexican #Fine Dining #Dinner #Gourmet

Instructions

Preheat oven to 325°F (160°C).
Gently warm the duck confit legs in the oven for 15 minutes. Remove skin and shred the duck meat, discarding the bones.
To make the Mole Negro, heat olive oil in a saucepan over medium heat. Sauté onion and garlic until softened. Stir in mole negro paste and cook for 2 minutes. Gradually whisk in chicken stock until smooth. Bring to a simmer and cook for 15 minutes, stirring occasionally. Stir in grated dark chocolate until melted.
In a bowl, combine shredded duck confit, queso fresco, and epazote.
Warm the artisanal blue corn tortillas slightly to make them more pliable.
Dip each tortilla in the Mole Negro, then fill with the Duck mixture. Roll up and place seam-side down in a baking dish.
Pour remaining Mole Negro over the enchiladas. Bake for 15-20 minutes, or until bubbly and heated through.
Garnish with thinly sliced radish and toasted sesame seeds before serving.

Ingredients

2 900 g Duck legs-confit
2 tbsp 30 mL Olive oil
1/4 cup 60 mL Onion-finely chopped
2 cloves N/A Garlic-minced
2 tbsp 30 mL Mole negro paste
2 cups 480 mL Chicken stock
1 tbsp 15 mL Dark chocolate-70% cacao, grated
1/2 cup 120 mL Queso fresco-crumbled
1/4 cup 60 mL Epazote-chopped
8 N/A Artisanal blue corn tortillas
1/4 cup 60 mL Radish-thinly sliced, for garnish
1 tbsp 15 mL Sesame seeds-toasted, for garnish

Equipment

Oven
Saucepan
Baking dish
Mixing bowl

Instructions

Preheat oven to 325°F (160°C).
Gently warm the duck confit legs in the oven for 15 minutes. Remove skin and shred the duck meat, discarding the bones.
To make the Mole Negro, heat olive oil in a saucepan over medium heat. Sauté onion and garlic until softened. Stir in mole negro paste and cook for 2 minutes. Gradually whisk in chicken stock until smooth. Bring to a simmer and cook for 15 minutes, stirring occasionally. Stir in grated dark chocolate until melted.
In a bowl, combine shredded duck confit, queso fresco, and epazote.
Warm the artisanal blue corn tortillas slightly to make them more pliable.
Dip each tortilla in the Mole Negro, then fill with the Duck mixture. Roll up and place seam-side down in a baking dish.
Pour remaining Mole Negro over the enchiladas. Bake for 15-20 minutes, or until bubbly and heated through.
Garnish with thinly sliced radish and toasted sesame seeds before serving.

Nutrition per serving

Calories 650

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Blue Corn Enchiladas

Blue Corn Enchiladas

Ratings & Reviews

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