fine dining experience

Mushroom Mole Enchiladas

What is an enmolada, you ask? They're a type of enchilada that's smothered in rich, cocoa-spiked mole sauce.

Ingredients

  • 1 large yellow onion, halved lengthwise

  • 1 ½ pounds mixed fresh mushrooms, quartered (about 6 cups)

  • ¼ cup plus 2 tablespoons olive oil, divided

  • 1 ½ teaspoons kosher salt, divided

  • 1 clove garlic, finely chopped

  • 1 ¼ teaspoons chili powder

  • 1 teaspoon ground coriander

  • ½ teaspoon ground cinnamon

  • 3 tablespoons unsweetened cocoa powder

  • 3 tablespoons tomato paste

  • 2 cups vegetable stock

  • ¼ cup unsweetened almond butter

  • 1 tablespoon sugar

  • ¼ teaspoon freshly ground black pepper

  • 8 6-inch corn tortillas, warmed

  • Chopped roasted pumpkin seeds (pepitas), for serving

Directions

  1. Preheat oven to 450 F with racks in upper and lower thirds. Finely chop 1 onion half; set aside. Thinly slice remaining half; reserve a few slices for serving. Toss sliced onion, mushrooms, ¼ cup oil, and ¾ teaspoon salt in a large bowl. Divide mixture between 2 baking sheets and spread in an even layer. Roast for 20 minutes. Stir; continue roasting until mixture is golden brown, 5 to 10 minutes.

  2. Meanwhile, make mole: Heat remaining 2 tablespoons oil in a large skillet over medium. Add chopped onion, garlic, and ¼ teaspoon salt; cook until softened, 3 to 4 minutes. Add chili powder, coriander, and cinnamon; cook, stirring constantly, for about 1 minute. Stir in cocoa, then tomato paste; cook, stirring constantly, until mixture becomes a darkened paste, about 1 minute. Add stock, scraping up browned bits from bottom of skillet. Whisk in almond butter and sugar and bring to a simmer. Reduce heat to medium-low and cook, whisking occasionally, until mixture is thickened, about 12 minutes. Stir in pepper and remaining ½ teaspoon salt.

  3. Using tongs, dip 1 tortilla into mole to coat; transfer to a 3-quart serving dish. Top tortilla with ⅓ cup roasted mushroom mixture; roll up and place seam side down. Repeat with remaining tortillas and mushroom mixture. Top with remaining mole, reserved sliced onion, and pepitas.