We enjoyed this unique but flavorful dish at Houston's Cafe Annie.
Ingredients
- 14 Tbsp. peanut oil
- 1 whole rabbit (about 3 lbs.), quartered and patted dry
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, halved
- 2 small white onions, chopped
- 1⁄4 cups almonds, roughly chopped
- 1⁄4 cups pecans, roughly chopped
- 1⁄4 cups pumpkin seeds, roughly chopped
- 4 guajillo chiles, stemmed, seeded, torn into large pieces
- 2 ancho chiles, stemmed, seeded, torn into large pieces
- 2 pasilla chiles, stemmed, seeded, torn into large pieces
- 1⁄4 cups raisins
- 1⁄4 tsp. dried oregano
- 1⁄4 tsp. fennel seeds
- 6 whole allspice
- 14 thick 5"–6" white corn tortillas (2 quartered; 12 whole)
- 1 large ripe tomato, cored and quartered
- 1⁄4 cups roughly chopped unsweetened chocolate (about 1 oz.)
- 2 cups grated monterey jack cheese
- 1⁄2 cups crème fraîche
- 1⁄2 cups finely crumbled cotija cheese
- 6 sprigs cilantro
Instructions
Step 1
Heat 2 tbsp. oil in a large deep skillet over medium heat. Brown rabbit in batches, 4–5 minutes per batch. Combine rabbit and 5 cups water in the skillet; season with salt and pepper. Simmer, covered, until cooked, about 35 minutes. Transfer rabbit to a plate; reserve 4 cups broth.
Step 2
Heat 1⁄4 cup oil in a medium saucepan over medium heat. Add garlic and half the onions; cook until golden brown, about 8 minutes. Add nuts and pumpkin seeds and cook for 2–3 minutes. Add chiles; cook for 2–3 minutes. Add raisins, oregano, fennel seeds, allspice, quartered tortillas, and tomatoes; cook until softened, 2–3 minutes. Add reserved broth; bring to a boil. Reduce heat to medium-low and simmer, covered, until slightly thickened, about 40 minutes. Let cool. Purée chile mixture in a blender until smooth. Transfer along with chocolate to a medium pot; bring mole to a simmer over medium heat. Add rabbit and salt, reduce heat to medium-low, and simmer until thickened, 40 minutes. Using a slotted spoon, transfer rabbit to a plate. Shred meat and discard bones. Toss rabbit and 1 cup mole in a bowl; reserve remaining mole.
Step 3
Preheat oven to 350°. Heat remaining oil in a medium skillet over medium-high heat. Fry remaining tortillas until soft, 4–5 seconds. Transfer tortillas to a paper towel–lined plate. Working with 1 tortilla at a time, spread about 1 tbsp. mole over top, add a little rabbit, and roll up. Arrange in a 10" × 14" baking dish; cover with 3⁄4 cup mole; sprinkle with remaining onions and monterey jack. Loosely cover with foil; bake until bubbly, 35–40 minutes.
Step 4
Divide enchiladas between 6 plates. Reheat remaining mole, spoon a little over each, and garnish with crème fraîche, cotija, cilantro, and avocado relish used in the Black Bean Nachos with Red Chile Beef, if you like.
Keep Reading
Continue to Next Story