Enchiladas de Mole with Zucchini and Mushrooms –

Enchiladas de Mole with Zucchini and Mushrooms – might be just the Mexican recipe you are searching for. For $4.62 per serving, you get a main course that serves 4. One portion of this dish contains roughly 22g of protein, 49g of fat, and a total of 817 calories. A mixture of cinnamon, cumin, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Herbi Voracious. This recipe is liked by 280 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a great spoonacular score of 98%. Try Holy Mole Enchiladas, Shrimp Enchiladas with Mole, and Tofu Mole Enchiladas for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 27 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oil in a medium saucepan. Add the onion, garlic, salt, and sugar and cook until the onion has softened, about 2 minutes. Tear up and add the toasted pasilla and ancho peppers, the sesame seeds, and the bread. Add the cocoa nibs, cumin, allspice, cinnamon and vegetable broth and bring to a simmer. Cook for about 20 minutes. Puree, then return to pot and taste and adjust seasoning. Add broth as needed to produce a fairly thick but saucy consistency.In a large skillet, heat a couple tablespoons of oil over a medium high flame. Add the mushrooms and a big pinch of salt, and saute until tender, about 5 minutes. Reserve the mushrooms and repeat the process with the zucchini. Fold them together. Taste and adjust seasoning.To make the enchiladas, have your plates hot, your mole hot, and your filling hot. Heat about 1/4" of oil in a small skillet over a medium-low flame. Add one tortilla to the oil to soften it, turning once with tongs. This should take about 20 seconds - you don't want to get it crisp. It will seem oily, but will turn out awesome. Place the tortilla on a plate and spread about 1 tablespoon of sauce on it. Spoon in a couple tablespoons of filling and roll it up. Repeat this process, putting 3 enchiladas on each plate.Thin the mole a little with broth (or water), to a saucy consitency, and make sure it is piping hot. Ladle a generous amount over each plate, top with a few rings of white onion and a scattering of cotija, and serve immediately.

 

Step by step:

1. Heat the oil in a medium saucepan.

2. Add the onion, garlic, salt, and sugar and cook until the onion has softened, about 2 minutes. Tear up and add the toasted pasilla and ancho peppers, the sesame seeds, and the bread.

3. Add the cocoa nibs, cumin, allspice, cinnamon and vegetable broth and bring to a simmer. Cook for about 20 minutes. Puree, then return to pot and taste and adjust seasoning.

4. Add broth as needed to produce a fairly thick but saucy consistency.In a large skillet, heat a couple tablespoons of oil over a medium high flame.

5. Add the mushrooms and a big pinch of salt, and saute until tender, about 5 minutes. Reserve the mushrooms and repeat the process with the zucchini. Fold them together. Taste and adjust seasoning.To make the enchiladas, have your plates hot, your mole hot, and your filling hot.

6. Heat about 1/4" of oil in a small skillet over a medium-low flame.

7. Add one tortilla to the oil to soften it, turning once with tongs. This should take about 20 seconds - you don't want to get it crisp. It will seem oily, but will turn out awesome.

8. Place the tortilla on a plate and spread about 1 tablespoon of sauce on it. Spoon in a couple tablespoons of filling and roll it up. Repeat this process, putting 3 enchiladas on each plate.Thin the mole a little with broth (or water), to a saucy consitency, and make sure it is piping hot. Ladle a generous amount over each plate, top with a few rings of white onion and a scattering of cotija, and serve immediately.

Nutrition Information:

covered percent of daily need