What is an enmolada, you ask?
They’re a jot down of enchilada that’s smothered in rich, cocoa-spiked mole sauce.
Traditional mole usually requires many hours and upwards of forty ingredients to get its signature depth of flavor.
Photo: Jennifer Causey
This shortcut version is just as delicious, and gets dinner on the table fast.
Finely chop 1 onion half; set aside.
Thinly slice remaining half; reserve a few slices for serving.
Toss sliced onion, mushrooms, 14 cup oil, and 34 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.
Meanwhile, make mole: Heat remaining 2 tablespoons oil in a large skillet over medium.
Add chopped onion, garlic, and 14 teaspoon salt; cook until softened, 3 to 4 minutes.
Add chili powder, coriander, and cinnamon; cook, stirring constantly, for 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 12 teaspoon salt.
Using tongs, dip 1 tortilla into mole to coat; transfer to a 3-quart serving dish.
Top tortilla with 13 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.
Chef’s Notes
Traditionally, mole has a very long ingredient list.
This one is streamlined enough for weeknight cooking.
