Mole Enchiladas and Crunchy Cabbage Salad

Admittedly this recipe looks like I took my entire spice rack and pantry and threw it together to make a sauce, but mole (rhymes with “ole!”) is great traditional Mexican vegetarian sauce with a lot of taste. It’s usually gets infiltrated with turkey or chicken in enchiladas, put you could bake your dirty vegan sneakers in it and feel pretty good about serving it your friends. I, however, recommend portabellas and squash, but whatever you like.
I topped my enchiladas with cheese, but will work great without.

Serves: 4
Time: 1.25 hours

Mole Sauce

1 yellow onion, chopped
3 cloves garlic, minced
1 Tbl oil
1/3 cup raisins
1 Tbl peanut butter
1 large bar (3.5 oz) bittersweet chocolate
1 can tomato paste
1 Tbl chile powder (please use good quality)
2 tsp garlic powder
2 tsp cumin
1 tsp red pepper flakes
1 tsp cinnamon
1 tsp oregano
1 tsp coriander
2 1/4 cups water
1 tsp salt

Enchiladas

1 lb portabella mushrooms, cut into 1/2 inch strips
2 yellow squash, cut into 1/2 inch strips
2 red onions, cut into long strips
2 Tbl oil
spray oil
6-8 fajita size tortillas
½ brick mozzarella cheese, grated (optional)

Mole Sauce
Sautee the onions in the oil until wilted. Add the garlic and raisins. Add a ¼ cold water, and cook for 5 minutes until the raisins are soft. Take off the heat, add another ¼ cup cold water to cool mixture and puree the raisin mixture until smooth in a food processor or with a hand blender.
Put pureed raisin mix back on medium-low heat and add the rest of the ingredients. Cook until chocolate is melted and the ingredients are thoroughly mixed.

Enchilada Filling
Heat oil and add stir-fry the portabellas, squash and red onions until cooked through, about 10 minutes.

Assembling Enchiladas
Preheat oven to 350 degrees. Coat a casserole pan with spray oil and pour enough mole sauce in to coat the bottom. Put ½ cup of the filling in a tortilla and fold sides in to wrap. Place filled tortilla open side down on one side of the pan. Keep filling tortillas until the filling is gone and the pan is full. Pour the rest of the mole sauce over the top. Put the enchiladas in the oven and bake until brown along the edges, about 45 minutes. If adding cheese, sprinkle over the top of the casserole after 30 minutes of baking.

Crunchy Cabbage Salad

Salad

1 small head of green cabbage, about 1 lb½ bunch of cilantro
2 tsp oregano
2 Tbl red wine vinegar
2 Tbl olive oil
¾ tsp salt

Salad
Cut cabbage into quarters. Cut away the core and chop the rest into ribbons. Chop the cilantro. Add all the ingredients to a salad bowl and mix well. Refrigerate until ready to eat.

This entry was posted on Saturday, May 6th, 2006 at 7:07 pm and is filed under Pasta, Pizzas, & Grains, Casseroles & Baked, Any Season, Autumn. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.