Puffy Fish Enchiladas with Mole and Pickled Strawberries | SpiceTribe
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Puffy Fish Enchiladas with Mole and Pickled Strawberries

  • Prep Time Prep: 15 Mins
  • Cook Time Cook: 15 Mins
  • Serves Serves: 2-4
Chef Matt Broussard

Chef Matt Broussard

Ingredients

Steps

Ingredients

  • Prep time Prep time: 15 Mins
  • Cook time Cook time: 15 Mins
  • Total time Total time: 30 Mins
  • Serves Serves: 2-4
  • FOR THE MOLE

  • Chile Guajillo
  • 2 Chile Ancho
  • Chile Aji Panca
  • 2 tsp Cumin seeds
  • 4 sections Abuelita Mexican chocolate, melted with water
  • 1 Tbsp peanut butter
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 Tbsp sesame oil
  • 1 Tbsp raisins
  • .25-.5 cup chicken stock (enough to make mixture smooth)
  • black pepper to taste
  • salt to taste
  • FOR THE PICO DE GALLO

  • .5 cup chopped cilantro
  • 1 blistered Chile poblano, seeded and chopped
  • 1 green onion, sliced
  • .5 cup Pickled strawberries
  • 2-3 Tbsp Chive vinegar
  • salt to taste
  • TORTILLAS

  • Please view my video
  • FISH

  • 1 lb black cod, bones removed and cut into 2 oz strips
  • Salt
  • neutral oil for cooking
Guajillo Chiles

Guajillo Chiles

$15
Aji Panca Pods

Aji Panca Pods

$20
Wild Black Cumin Seeds

Wild Black Cumin Seeds

$10
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Steps

Step 1 - FOR MOLE

Toast dried chiles in a pan until black and charred (put overhead fan on, as this process releases a lot of oils that may cause breathing to get difficult!)

Step 2 -

Remove and discard stems and seeds from the chiles

Step 3 -

Place all MOLE ingredients in food processor and blend until smooth, adding enough chicken stock so that it is a thick but spreadable sauce.

Step 4 - FOR THE PICO DE GALLO

Combine strawberries, cilantro, green onion and poblano in a small bowl

Step 5 -

Drizzle with chive vinegar and salt to taste, set to the side.

Step 6 - FOR THE COD

Place saucepan over medium high heat and add oil to coat bottom

Step 7 -

Sprinkle cod fillets with salt, and add to hot pan; cook until browned on each side, 1-2 minutes

Step 8 - TORTILLAS

Heat pan to medium high and cover bottom with oil

Step 9 -

Saute fresh tortillas until they begin to get slightly toasted and puffy

Step 10 - ENCHILADAS

Place a piece of cooked cod inside of each tortilla and fold in half (not rolled as you would expect, but like a taco)

Step 11 -

Drizzle Mole onto plate and place tortillas on top, add more mole to over the top

Step 12 -

Top with Pico de Gallo

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Things to remember

  • Be sure to turn on your kitchen fan and open windows when toasting the dried chiles
  • Take care when food processing the chiles, as sticking your head into the blender to see/smell the progress may result in a coughing fit (don’t worry, this won’t be the case once all ingredients are combined)
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