This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

🚛 FREE Shipping February (No Code Needed)

< Back

Puffy Fish Enchiladas with Mole and Pickled Strawberries

Ingredients

FOR THE MOLE

  • Chile Guajillo
  • 2 Chile Ancho
  • Chile Aji Panca
  • 2 tsp Wild Black Cumin Seeds
  • 4 sections Abuelita Mexican chocolate, melted with water
  • 1 Tbsp peanut butter
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 Tbsp sesame oil
  • 1 Tbsp raisins
  • 1/4 - 1/2 cup chicken stock (enough to make mixture smooth)
  • Black pepper to taste
  • Salt to taste

FOR THE PICO DE GALLO

  • 1/2 cup chopped cilantro
  • 1 blistered Chile poblano, seeded and chopped
  • 1 green onion, sliced
  • 1/2 cup Pickled strawberries
  • 2-3 Tbsp Chive vinegar
  • Salt to taste

TORTILLAS

  • Please view my video

FISH

  • 1 lb black cod, bones removed and cut into 2 oz strips
  • Salt
  • Neutral oil for cooking

Add All Products

Photo of Puffy Fish Enchiladas with Mole and Pickled Strawberries

Directions

FOR MOLE

      1. 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!)
      2. Remove and discard stems and seeds from the chiles
      3. 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

      1. Combine strawberries, cilantro, green onion and poblano in a small bowl
      2. Drizzle with chive vinegar and salt to taste, set to the side.

FOR THE COD

      1. Place saucepan over medium high heat and add oil to coat bottom
      2. Sprinkle cod fillets with salt, and add to hot pan; cook until browned on each side, 1-2 minutes

TORTILLAS

      1. Heat pan to medium high and cover bottom with oil
      2. Saute fresh tortillas until they begin to get slightly toasted and puffy

ENCHILADAS

      1. Place a piece of cooked cod inside of each tortilla and fold in half (not rolled as you would expect, but like a taco)
      2. Drizzle Mole onto plate and place tortillas on top, add more mole to over the top
      3. Top with Pico de Gallo

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)

Recipe Video

FREE Shipping on orders $45+

Cart

No more products available for purchase

Your cart is currently empty.