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Puffy Fish Enchiladas with Mole and Pickled Strawberries

Puffy Fish Enchiladas with Mole and Pickled Strawberries

Equipment

Food processor or blender

saute pans

tongs

by @acooknamedmatt

 

Ingredients

  • FOR THE MOLE
  • 2 Chile Guajillo
  • 2 Chile Ancho
  • 2 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
  • 1/4 - 1/2 cup chicken stock (enough to make mixture smooth)
  • black pepper to taste
  • salt to taste
  • FOR THE PICO DE GALLO
  • 1/2 cup chopped cilantro
  • 1 blistered Chile poblano, seeded and chopped
  • 1 green onion, sliced
  • 1/2 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

Steps:

  • 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!)
  • Remove and discard stems and seeds from the chiles
  • Place all MOLE ingredients in food processor and blend until smooth, adding enough chicken stock so that it is a thick but spreadable sauce.
  • FOR THE PICO DE GALLO
  • Combine strawberries, cilantro, green onion and poblano in a small bowl
  • Drizzle with chive vinegar and salt to taste, set to the side.
  • FOR THE COD
  • Place saucepan over medium high heat and add oil to coat bottom
  • Sprinkle cod fillets with salt, and add to hot pan; cook until browned on each side, 1-2 minutes
  • TORTILLAS
  • Heat pan to medium high and cover bottom with oil
  • Saute fresh tortillas until they begin to get slightly toasted and puffy
  • 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)
  • Drizzle Mole onto plate and place tortillas on top, add more mole to over the top
  • Top with Pico de Gallo

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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