Here's what's new in our kitchen
Loved by Chefs. Sourced from passionate artisan farmers
Inspired by our culinary adventures, crafted for yours
Our drinking Cacao is an amazing and delicious superfood
Inspired by the proud culinary traditions of Chefs we admire
Chef-tested tools for easier cooking
Chef-curated gift ideas for the people you love
FREE USA Shipping on orders over $45
Ingredients
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
Save this recipe
Print this recipe