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Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón

Recipe Yield

6 servings

Cooking time

30 minutes

Rate this recipe

4.5 from 6 votes

Ingredients

For the Pine Nut Mole:

  • 1/4 cup olive oil
  • 1/4 cup chopped white onion
  • 1 cup raw pine nuts
  • 1 garlic clove chopped
  • 1 pound ripe tomatoes coarsely chopped
  • 2 ancho chiles stemmed, seeded, and coarsely chopped or broken into pieces
  • 1/2 cup freshly squeezed orange juice
  • 4 cups vegetable or chicken broth homemade or store-bought
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon packed brown sugar or to taste

For the Filling:

  • 1 tablespoon olive oil
  • 1 pound white button or baby bella (cremini) mushrooms cleaned and diced
  • 1 tablespoon unsalted butter
  • 1 pound asparagus tough ends removed, peeled from just below the tips tothe bottom, and cut into 1-inch pieces
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper

To assemble:

  • 12 corn tortillas
  • 6 ounces goat cheese cut into chunks (about 3/4 cup)
  • 2 tablespoons chopped chives for garnish
  • 2 tablespoons pine nuts toasted, for garnish

To Prepare

To make the mole:

  • Heat 2 tablespoons of the oil in a large casserole or heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes, until completely softened.Stir in the pine nuts and garlic and cook for 2 to 3 minutes, until the garlic becomes fragrant and changes color and the pine nuts are light brown and smell toasty. Raise the heat to medium- high, add another tablespoon of olive oil and the tomatoes, and cook, stirring occasionally, until the tomatoes soften and break down, 7 to 8 minutes. Add the ancho chiles, orange juice, broth, salt, and brown sugar and bring to a simmer.Simmer, stirring occasionally, until the chiles have rehydrated and plumped up and the sauce has thickened, about 8 minutes more.
  • Transfer the contents of the pot to a blender and let cool for a few minutes, then puree, in batches if necessary, until completely smooth.
  • Rinse out and dry the pot, add the remaining 1 tablespoon oil, and heat over medium heat. Add the pine nut mole, cover partially, and simmer for 5 to 6 minutes, stirring occasionally, until the sauce has darkened and thickened a bit more. Cover and set aside.

To make the filling:

  • Heat the oil in a large skillet or casserole over medium-high heat. Add the mushrooms and let them sear and brown, without stirring, for 3 to 4 minutes. Push the mushrooms to the sides of the pan and add the butter to the middle. When the butter begins to foam, add the asparagus, thyme, orange zest, salt, and pepper to taste, stir together with the mushrooms, and cook, stirring occasionally, until the asparagus is crisp-tender, 3 to 4 minutes. Remove from the heat.

To assemble:

  • Heat and lightly toast the tortillas on a hot comal or skillet.
  • Dip a tortilla in the mole, place it on a plate, and top with 2 to 3 tablespoons of the mushroom and asparagus mixture and a tablespoon of crumbled goat cheese. Roll up into a chubby enchilada and place seam side down on a serving platter. Continue with the remaining tortillas and filling.
  • Reheat the sauce if necessary. Spoon a generous amount of sauce on top of the enchiladas (use it all if you wish), garnish with the chives and toasted pine nuts, and serve.

Comments

20comments inAsparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

  1. Peggy Lewis

    Aug 22

    I made these tonight. Absolutely fabulous! Beautiful too.
    Thank you!

    1. Pati Jinich

      Sep 18

      So glad you liked them Peggy, un abrazo!

  2. Kathleen

    Aug 20

    Hola Pati!

    These sound incredible but we have a family member who is extremely allergic to pine nuts. What would you suggest as a substitute?

    Thanks!

    1. Pati Jinich

      Aug 26

      You can always try cashews or almonds Kathleen, enjoy!

  3. Sara

    Aug 20

    Gracias por la opción vegetariana!!
    Me encantaría tener más recetas con pescado o mariscos, ojalá haya más.
    Mil gracias!

    1. Pati Jinich

      Aug 26

      Con gusto Sara! Tengo muchas recetas con pescado y mariscos, las puedes encontrar en el website en espanol aqui: https://patijinich.com/es/

  4. Kenneth P Kucharski

    May 16

    Absolutely beautiful flavors! OMG the orange. What a wonderful Sunday spring dinner. ✌️&❤️

    1. Pati Jinich

      May 23

      So happy you gave these Enchiladas a chance Kenneth, delighted that you enjoyed them!

  5. Erin

    May 05

    Awesome! I am keeping this in the front of my recipe box to make again. So tasty!

    1. Pati Jinich

      May 10

      So happy you enjoyed this recipe Erin, thank you!

  6. Di

    May 05

    Not found of goat cheese…what can I substitute for it?

    1. Pati Jinich

      May 10

      You can use maybe feta if your like it crumbly or mozzarella if you rather have it melty Di, enjoy!

  7. Julie

    Apr 25

    These were incredible and one of the best dishes I’ve eaten for 2021. I absolutely loved this mole sauce and the enchiladas had the perfect filling – not too heavy. I was so happy to have leftover mole to use for fried eggs and jackfruit tacos. Please keep the vegetarian recipes coming 😀

    1. Pati Jinich

      Apr 25

      Thanks so much for the review Julie, SO glad you liked this new recipe 😉

  8. Dan

    Apr 17

    I made this tonight for my wife and I, and it was fantastic. Thanks for this, and all your recipes!

    1. Pati Jinich

      Apr 25

      So glad you guys liked this new recipe, yay!!

  9. Richard Kamus

    Apr 12

    Thank you pati mini has you are the best. Cook ever.

    1. Pati Jinich

      Apr 30

      Thanks to you Richard 🙂

  10. Anonymous

    Apr 09

    Can’t wait to try this. Winner for sure!

    1. Pati Jinich

      Apr 11

      Let me know how these come out 🙂

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