Mole Poblano Mushroom Enchiladas

Eat the Change

Eat The Change has you covered for Valentine's Day Dinner! Our Habanero BBQ Mushroom Jerky is the secret ingredient you didn’t know you needed in your enchilada recipe. These delicious Mole Poblano Mushroom Enchiladas are the perfect gift to share with your significant other this holiday. 

Mole Poblano Mushroom Enchiladas 

Makes 2 servings (with plenty of leftover sauce) 

Mole Sauce: 

  • 2 Roma tomatoes 
  • 1 white onion, quartered 
  • 4 cups vegetable broth 
  • 5 cloves of garlic 
  • 1 corn tortilla, toasted 
  • 1- 8.25 oz jar Dona Maria Mole 
  • 1 tablespoon tomato paste 
  • 1 teaspoon ground cumin 
  • 1 teaspoon cinnamon 
  • 2 teaspoons dried oregano 
  • 1 teaspoon chipotle powder 
  • 1 teaspoon chili powder 
  • 1 teaspoon ground anise seed 
  • ½ tablet Guajillo infused Mexican chocolate 

Mushroom Enchiladas:  

  • 8 oz assorted exotic mushrooms (as oyster, maitake, lion’s mane, etc.)  
  • 1 pack Eat the Change Habanero BBQ Mushroom Jerky 
  • 1 tablespoon vegetable oil 
  • ½ onion, thinly sliced 
  • 2 scallions, thinly sliced 
  • 1 teaspoon thyme, dried 
  • 1 ½ teaspoons garlic powder 
  • 1 ½ teaspoons chili powder 
  • 1 ½ teaspoons onion powder 
  • 1 ½ teaspoons cumin 
  • ½ cup vegetable broth 
  • Juice of one lime  
  • Salt and pepper to taste 
  • 8 small corn tortillas 
  • Salt and pepper to taste 

Cilantro Crema 

  • ½ cup plant-based sour cream 
  • ½ cup plant-based mayonnaise 
  • Juice and zest of one lime 
  • 1 tablespoon cilantro, chopped 
  • 3 cloves of garlic, minced 

Garnish 

  • Plant-based queso fresco, thinly sliced red onion, cilantro, sliced avocado 

For the Mole Sauce: 

  1. Place the tomato, onion, and garlic in a saucepan. Cover with water 4 cups of low sodium vegetable broth and put over high heat. Once it comes to a rolling boil, reduce the heat and cook for 8 minutes or until the tomatoes are cooked. 
  2. Once the tomatoes are cooked, reserve the broth and place the tomatoes, onion, garlic, one cup of reserved stock and the toasted tortilla in your blender. Process until you have a fine sauce, then set aside. 
  3. Place a large frying pan over low heat and add the jar of mole paste. Allow the paste to fry for about five minutes then add a cup of the vegetable broth to start diluting the paste. 
  4. Add one more cup of the broth along with the pureed vegetables, chocolate, ground cinnamon, and ground anise seed. Stir well until the Mole paste has completely dissolved. Add more broth as needed. Traditional Mole sauce has the consistency of a thick gravy. 
  5. Taste and adjust seasoning to preference.  

For Cilantro Crema: 

Combine all ingredients and set aside 

For Mushroom Enchiladas: 

  1. Heat one tablespoon vegetable oil in large sauté pan over medium heat. Cook exotic mushrooms onions until tender. Add Eat the Change Habanero BBQ Mushroom Jerky, scallions, spices, lime juice, and season to taste with salt and pepper. Deglaze with vegetable stock. Set mushrooms aside.   
  2. Preheat oven to 400°. Spread 1 cup mole in a 2-quart baking dish. Dip tortilla in mole and lightly scrape against edge of pot to remove excess. Fill with mushroom mixture, roll tightly, and place seam side down in baking dish. Repeat with remaining tortillas, placing enchiladas right next to each other (its ok if the pas is a little crowded) Pour remaining mole over tortillas. Bake until filling is warmed through, 8–10 minutes. Garnish with queso, sliced red onions, crema, cilantro, and avocado. Enjoy :)

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