Champandongo

Ingredients:
1 lb. ground beef
1 lb. ground pork
7 oz. walnuts, chopped in small pieces (not ground)
7 oz. almonds, chopped in small pieces (not ground)
1 yellow onion, chopped
1 orange
2 tomatoes, chopped
1 cup chicken broth
¼ cup molé (most small containers in the grocery store are 235 grams, which is fine)
1-2 tablespoons cumin (depending on taste)
1 tablespoon sugar
1 lb. tortillas
¼ cup cream
8 oz. Manchengo cheese
Oil

Directions:
1. Preheat oven to 400 degrees.
2. Sauté onion in a several tablespoons of oil. Once onion is translucent, add beef and pork.
3. Sprinkle meat and onion mixture with cumin and sugar.
4. Once beef and pork are golden brown, add tomatoes and nuts and squeeze the juice of the orange on top (I used about three tablespoons of juice - add more or less to taste).
5. While the meat is browning, add molé to chicken stock and stir constantly until molé has a thick, soupy consistency. Heat tortillas in 1-2 tablespoons of oil in a non-stick pan.
6. Spread a thin layer of the cream on the bottom of a large, glass casserole dish. Top with a layer of tortillas, then a layer of the meat mixture, then a coating of molé, and finally the manchengo cheese. Repeat.
7. Place the dish in the oven and bake for no more than 15 minutes. Slice into pieces and serve immediately.

Recipe and photo courtesy of Hispanic Kitchen member Sarah Menkedick
Note: Recipe adapted from "The Eternal Stomach"

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