Squash Enchiladas with Mole Rojo + Goat Cheese
Ok, so here's the thing... I am not the biggest fan of Mexican food. I know, I know I'm a weirdo. I've been criticized my whole life for it. But I have warmed up to it over the years, I used to absolutely hate it! I maybe conceded just a little when I came across the Butternut Squash Enchiladas at Cactus, a swanky Mexican restaurant I used to live around the corner from, cause damn are they good.
Every time one of my friends or family would come visit, we always ended up at Cactus, since it was a short walking distance and its prime view of Alki Beach, situated just across the street. And of course who doesn't like Mexican food? (Ahem, me, remember?) But I broadened my horizons and tried these enchiladas, which were stuffed with all stuff I liked like caramelized onions (yep!), sauteed spinach (sure, I like green), goat cheese (duh), and roasted butternut squash (double-duh) and then a mole rojo. My experience with mole up to that point was limited to watching Bobby Flay make it once but what the heck? Why not give it a go. I'm so glad I did because this mole really makes the enchiladas! It's soo freaking flavorful. And I know making your own mole sounds daunting but I created a simplified version that cooks in just 30 minutes and I promise it's not scary! It is bit a laundry list of ingredients but I bet you already have most of them in your pantry. And no, this isn't the method I'm sure most little abuelas are using to make traditional mole, but it still delivers the authentic flavors and richness of a classic mole. You could also totally add shredded chicken or beef to these if you wanted to add some meat, too. I hope you give these a try and please let me know what you think if you do!
Squash Enchiladas with Mole Rojo and Goat Cheese
serves 4
8 corn tortillas
4 oz monterey jack
4 oz chevre goat cheese
1 small squash such as butternut or sugar pumpkin
1 large sweet onion, thinly sliced
1 T butter
2 T olive oil, divided plus more for crisping tortillas
2 cups kale, roughly chopped
mole rojo:
1/4 c avocado oil
3 cloves garlic, peeled and left whole
2 T chipotle chili powder
1 T chili powder
2 T sesame seeds
1/4 c raisins (golden or regular)
1/4 c almonds
1 oz dark chocolate
1 T brown sugar
2 T masa (or finely ground cornmeal)
1/2 t cinnamon
pinch ground cloves
2 c chicken stock
1 15 oz can fire-roasted tomatoes
to garnish
avocado, sliced
radish, thinly sliced
sour cream
fresh squeeze of lime
roast the squash
Preheat oven to 350 degrees. Slice the pumpkin in half and scoop out the seeds and inner membrane. Lay on a baking tray cut side up and bake for 40 minutes to an hour, until fork tender. Let cool slightly then peel skin off and cut into 1/2 inch cubes. Set aside until ready to assemble enchiladas.
make the mole
While the pumpkin is baking, make the mole, caramelized onions, and saute the kale. To make the mole, start by toasting the sesame seeds in a small skillet over medium heat until golden brown. Set aside. Heat the vegetable oil over medium high heat. Add the garlic cloves, chili powder, and ancho chile powder and toast until fragrant, about 30 seconds. Add the raisins, almonds, and sesame seeds and cook another 30 seconds. Add the chocolate, brown sugar, masa, cinnamon, ground cloves, chicken stock, and tomatoes (including their juices). Stir to combine and simmer over medium low heat for 30 minutes. Remove from heat and let cool then pour mixture into a blender and blend until smooth. Reheat in a pot when ready to assemble enchiladas.
caramelize the onions and saute the Kale
In a large skillet, heat the butter and 1 tablespoon of olive oil over medium heat. Add the onions and cook, stirring often until caramelized and dark brown. This should take about 30 minutes. Pour in a bowl and set aside. In the same skillet, add the remaining tablespoon of olive oil and saute the kale until wilted and dark green, about 10 minutes or so. Set aside.
assemble
Turn the oven on broil. In a large skillet over medium high heat, heat a drizzle of olive oil and crisp both sides of each tortilla until crisp and golden. On a large baking tray or cookie sheet, lay out 4 tortillas and spread each with a generous spoonful of the mole. Add a layer of caramelized onions, an ounce of crumbled goat cheese, generous handful of each of kale and pumpkin cubes. Add the second tortilla and spread on more mole then top each with an ounce of shredded monterey jack. Broil in the oven until the cheese is golden brown and bubbly. Serve with sliced radish, avocado, sour cream, and lime juice.
