Mole Casserole

One of my favorite homemade dishes to quickly whip up is an easy Mole Casserole, which takes advantage of store-bought items. My go-to sauce is the Mole Negro from Guelaguetza in Koreatown, and I like to use a souffle dish for this casserole because the corn tortillas fit so nicely.  Starting with a splash of mole sauce in the bottom of the dish, followed by a corn tortilla, I then layer portions of one sauteed sliced onion and two sauteed sliced sweet peppers, a portion of 1-1/2 c. diced rotisserie chicken or pulled pork and shredded Mexican cheese blend (as much as desired) and enough mole sauce to cover the layer, repeating in as many layers as the dish and ingredients allow. I typically bake the dish for a good hour at 350 degrees covered with foil, which I remove after 45 minutes in order to sprinkle a final 1/2 cup of shredded cheese to the top of the dish and then I return it to the oven until the cheese is golden brown and bubbling. Just like lasagna, when heated through, it's best to remove the Mole Casserole from the oven and let stand before slicing into wedges to serve. Accompanied by a garnish of crema and a kale salad with toasted pepitas, jicama, sliced cherry tomatoes, avocado, cotija cheese, and a cliantro-based dressing, I can hardly think of a meal I enjoy more thoroughly!

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