method

(serves 4, we used Chili Maven’s Almond mole for this recipe)

Step 1: Prepare the Filling

Start with the shallots, as they take awhile to caramelise

• Heat a large skillet or frying pan over medium-low heat and add a glug of olive oil to the pan.

• Add the sliced shallots to the pan, spreading them out evenly.

• Sprinkle the salt over the shallots. (The salt will help draw out the moisture from the shallots, aiding in the caramelization process.)

• Stir the shallots occasionally to ensure even cooking and prevent them from sticking to the bottom of the pan.

• Let the shallots cook slowly over medium-low heat for about 20 minutes or until they turn a rich, golden-brown colour.

• Add the shredded mushrooms and saute for about 5 minutes.

• Add the MILD & SMOKY salsa macha and stir to coat the shallots and mushrooms.

• Keep warm.

Step 2: Prepare the Mole Sauce

Make the sauce whilst the shallots are caramelising

• In a saucepan add 100g of the Chili Maven Mole powder and 200ml broth.

• Bring to a boil over medium heat then simmer for 10 minutes, stirring occasionally.

• Taste and add salt (you can add sugar if it’s too spicy for the little ones, it helps offset the heat). Keep warm.

Step 3: Prepare the Tortillas

• Heat a splash of oil on a griddle or pan and lightly fry the tortillas until they’re soft and pliable.

Step 3: Assemble the Enmoladas

• Place 3 tortillas on each plate and fill each one with the shallots/mushroom mixture, then fold in half.

• Pour mole sauce over the top of the enmoladas.

Step 4: Garnish and Serve

• Top the enmoladas with the crumbled cheese, diced shallots, fresh coriander, and toasted sesame seeds.

Tip: Soak the diced shallots in water for about 10 minutes to make them less pungent. Drain and pat dry before using them to top the enmoladas.