Green Enchilada in Mole Verde

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* Exported from MasterCook *

 

Green Enchilada in Mole Verde

 

Recipe By : Mexico: The Vegetarian Table by Victoria Wise

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Main Dishes

Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Mole Verde (recipe follows)

1/4 cup vegetable oil

12 corn tortillas

1 cup grated semisoft cheese, Monterey Jack -- farmer's cheese

OR queso fresco -- (3 ounces)

1 cup Homemade Thickened Cream or sour cream, -- thinned with

2 tablespoons heavy cream at room temp

1/2 medium red or white onion -- very thinly sliced

Mole Verde

3 tomatillos, husked, stemmed and rinsed

1/2 small onion -- coarsely chopped

1 large clove garlic -- coarsely chopped

1/2 cup water

1/3 cup Toasted Pumpkin Seeds

4 medium poblano chilies, roasted peeled -- seeded

1 large leaf romaine lettuce -- shredded

1/4 cup cilantro leaves, whole

1/2 teaspoon salt

1 tablespoon peanut oil

 

Put the mole verdi in a medium saucepan and set it over low heat to keep warm

without boiling.

 

Heat 1 tablespoon of the oil in a heavy skillet. Add a tortilla and fry over

medium-high heat until soft and pliable but not crisp, about 1 minute.

 

Dip the tortilla into the sauce to coat both sides. Spread 1 tablespoon of the

grated cheese in the center and roll up to make a loose tube about 3/4 inch in

diameter. Set it, seam side down, on a serving platter and continue, adding more

oil to the skillet as necessary, until all the tortillas are softened, filled

and rolled.

 

Pour the remaining sauce over the enchiladas. Drizzle with the cream, garnish

with the onion, and serve right away.

 

Mole Verde

 

Place the tomatillos, onion, garlic, and water in a small saucepan. Bring to a

boil, then cover and simmer for 5 minutes, or until the vegetables soften.

 

Place the pumpkin seeds and 2 tablespoons of the cooking liquid in a food

processor and chop fine. Add the chilies, lettuce, cilantro, salt, and the

remaining cooking water and puree as fine as possible.

 

Heat the oil in a skillet over high heat. Add the puréed mixture and stir over

medium-high heat until thickened and no longer bright green, about 5 minutes.

Use right away or cool, cover and refrigerate overnight. Reheat before using.

 

 

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