Instructions
- Prepare Mole Amarillo: Rehydrate ancho chile in hot water for 30 minutes. Heat oil in a saucepan, sauté onion and garlic until softened. Add achiote paste, pumpkin seeds, peanuts, and sesame seeds; toast for 2 minutes. Add rehydrated ancho chile and chicken stock. Simmer for 30 minutes, then blend until smooth. Strain through a fine-mesh sieve.
- Shred Duck Confit, discarding skin and bones.
- Sauté Huitlacoche in a pan until softened.
- Combine shredded Duck Confit, sautéed Huitlacoche, and epazote in a bowl.
- Lightly brush a 9x13 inch baking dish with oil.
- Dip each tortilla in Mole Amarillo to soften. Place 3 tortillas in the baking dish, overlapping slightly. Spread half of the Duck Confit Filling over the tortillas. Repeat layers twice more, ending with Mole Amarillo on top.
- Sprinkle Queso Oaxaca over the top. Bake at 375°F (190°C) for 15-20 minutes, or until bubbly and heated through.
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