Kippy Nigh TVP Mole Enchiladas

[Guest guest]

I love this cookbook and have posted some of her recipes.

In the hot soup folder is her San cristobal Soup.  It is fantastic. 

I have recommended this cookbook a few rtimes in here.  I'm happy you found a

copy.

Donna

 

http://www.facebook.com/thelilacflower

Through violence, you may 'solve' one problem, but you sow the seeds for

another. Dalai Lama

 

--- On Tue, 6/23/09, Mike Christie <mike wrote:

 

 

Mike Christie <mike

TVP Mole Enchiladas

 

Tuesday, June 23, 2009, 4:24 PM

 

 

 

 

 

 

 

 

Since we were discussing TVP tacos last week,

here's a recipe for TVP Enchiladas. It's from A

Taste of Mexico by Kippy Nigh. She has a recipe

for from-scratch mole sauce in the book, but I

used store-bought from my local Latino produce market, and it turned out great.

 

I'm making TVP Enchiladas tonight, but going with

a more conventional enchilada sauce.

 

Enjoy!

 

Mike

 

Textured Vegetable Protein Mole Enchiladas

 

Serves 6

 

2 cups Red Mole Sauce

1/3 cup olive oil

6 cloves garlic, peeled and minced

1/2 onion, finely chopped

1 1/2 cups textured vegetable protein granules,

soaked for 10 minutes in 1 1/4 cups boiling water

1/2 teaspoon thyme

1/2 teaspoon cumin

1 teaspoon salt

12 corn tortillas

 

You can find commercially prepared mole sauce in

the US. and Mexico. It is sold in the Mexican

food section of most supermarkets. If you use it

in this recipe, thin it with warm water to the

consistency of thick gravy, and heat through.

 

Prepare the Red Mole Sauce. While it is cooking,

heat the olive oil, and saute the garlic and

onion for 5 minutes. Add the soaked textured

vegetable protein, thyme, cumin, and salt, and

stir well to combine over low heat.

 

Warm the tortillas one at a time on a hot comal

or dry skillet, then dip in the Red Mole Sauce

until soft. Place on a working plate, place a

small amount of the seasoned textured vegetable

protein in the middle, and roll into a tube.

Arrange the filled tortillas in an ovenproof dish

until ready to serve. Warm for 15 minutes in a

375°F oven. Place two on each plate, and cover with the sauce.

 

Serve with Mexican Rice and Tossed Salad from La

Casa del Pan, with Hot Chipotle Sauce on the

side, and pineapple juice as a beverage.