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!)
Remove and discard stems and seeds from the chiles
Place all MOLE ingredients in food processor and blend until smooth, adding enough chicken stock so that it is a thick but spreadable sauce.
FOR THE PICO DE GALLO
Combine strawberries, cilantro, green onion and poblano in a small bowl
Drizzle with chive vinegar and salt to taste, set to the side.
FOR THE COD
Place saucepan over medium high heat and add oil to coat bottom
Sprinkle cod fillets with salt, and add to hot pan; cook until browned on each side, 1-2 minutes
TORTILLAS
Heat pan to medium high and cover bottom with oil
Saute fresh tortillas until they begin to get slightly toasted and puffy
ENCHILADAS
Place a piece of cooked cod inside of each tortilla and fold in half (not rolled as you would expect, but like a taco)
Drizzle Mole onto plate and place tortillas on top, add more mole to over the top
Top with Pico de Gallo
Recipe Video
Recipe Note
- 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)
