Puffy Fish Enchiladas with Mole and Pickled Strawberries

 

 

Prep time: 15 min (after tortillas and pickled strawberries have been made in advance)

Cook time: 15 min

Serves: 2-4

Equipment:

Food processor or blender

saute pans

tongs

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

  1. FOR MOLE:
  1. 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!)
  2. Remove and discard stems and seeds from the chiles
  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.
  4. FOR THE PICO DE GALLO:
  1. Combine strawberries, cilantro, green onion and poblano in a small bowl
  2. Drizzle with chive vinegar and salt to taste, set to the side.
  3. FOR THE COD:
  1. Place saucepan over medium high heat and add oil to coat bottom
  2. Sprinkle cod fillets with salt, and add to hot pan; cook until browned on each side, 1-2 minutes
  3. TORTILLAS:
  1. Heat pan to medium high and cover bottom with oil
  2. Saute fresh tortillas until they begin to get slightly toasted and puffy
  3. ENCHILADAS:
  1. Place a piece of cooked cod inside of each tortilla and fold in half (not rolled as you would expect, but like a taco)
  2. Drizzle Mole onto plate and place tortillas on top, add more mole to over the top
  3. 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)