Drowned Enchiladas In Mole With Coffee And Walnuts Recipe

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.

No additional tips available.

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

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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.

Drowned Enchiladas In Mole With Coffee And Walnuts

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