Drowned Enchiladas In Mole With Coffee And Walnuts

Name: Drowned Enchiladas In Mole With Coffee And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried pasilla chiles; 2-3 dried chiles japones; 2 dried anaheim chiles; 1 cup brewed coffee; 2 cups vegetable broth; 3 tablespoons sesame seeds; 2 tablespoons tahini; 1 1/2 cups cooked chickpeas; 1 small onion, chopped; 3 cloves garlic, chopped; 2 teaspoons cumin; 1 teaspoon cinnamon; 1 tablespoon smoked paprika; 1/4 teaspoon cloves; 1/2 circular block Mexican chocolate (we used Ibarra); 2 tablespoons apple cider vinegar; 1 tsp black pepper; 1 teaspoon salt; 1 tablespoon chopped cilantro; 2 tablespoons fresh oregano; 1 tablespoon lime juice; 7 corn tortillas; 3 tablespoons olive oil; 1/2 cup walnuts; 1/4 cup raisins; 1/3 cup peach jam

Servings: persons

4 dried pasilla chiles
2-3 dried chiles japones
2 dried anaheim chiles
1 cup brewed coffee
2 cups vegetable broth
3 tablespoons sesame seeds
2 tablespoons tahini
1 1/2 cups cooked chickpeas
1 small onion, chopped
3 cloves garlic, chopped
2 teaspoons cumin
1 teaspoon cinnamon
1 tablespoon smoked paprika
1/4 teaspoon cloves
1/2 circular block Mexican chocolate (we used Ibarra)
2 tablespoons apple cider vinegar
1 tsp black pepper
1 teaspoon salt
1 tablespoon chopped cilantro
2 tablespoons fresh oregano
1 tablespoon lime juice
7 corn tortillas
3 tablespoons olive oil
1/2 cup walnuts
1/4 cup raisins
1/3 cup peach jam

1
Heat 3 cups of water in a saucepan.
2
Toast chiles, walnuts, and sesame seeds, and one tortilla (ripped up into pieces) in a dry skillet until just fragrant. Put chiles in boiling water, add raisins, and set aside.
3
Heat olive oil in a large sauce pan and sautee onions and garlic until soft.
4
Remove stems from chiles and roughly chop, removing about half of the seeds as you go. Add chiles and all remaining ingredients to pan, bring to a boil, and simmer for about an hour.
5
Blend in the pan with an immersion blender, or remove to a blender. Strain through mesh to smooth out the sauce and remove bits of chile skin.
6
Heat remaining tortillas in batches in a skillet with a little oil until softened. Submerge each tortilla in mole and remove. Fill with stuffing of your choice and roll up, and place in an oiled lasagna pan. Leave a little room between enchiladas so they don't stick together.
7
Bake at 375 for 20 minutes. Remove from oven, and pour the rest of the mole over the enchiladas to serve.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 dried pasilla chiles, 2-3 dried chiles japones, 2 dried anaheim chiles, 1 cup brewed coffee, and more.

Yes, Drowned Enchiladas In Mole With Coffee And Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!