Thrifty Thursdays: Wild Mushroom Goat Cheese Mole Enchiladas & Vanilla~Cucumber Margaritas!

We literally set foot in our kitchen late last night after three weeks of our road-trip-world-traveling marathon and despite utter-jet-lagged-exhaustion, the thought of cooking a meal in my own kitchen sounded surprisingly delightful. So, this morning I flipped through another one of my dusty cookbooks that I've never opened and found an easy 'mole' sauce recipe.

Traditionally, spicy-chocolatey mole is a very tedious and time-consuming process, reserved for special occasions, and is typically served with chicken...therefor I have never had the pleasure of trying it- so take this into consideration if conducting your own taste-test. However, my own version, while still spicy and chocolatey, is vegetarian, quick, and simply deeelicious, though it certainly doesn't claim to be "traditional"... but after all, enchiladas aren't traditionally filled with wild mushrooms and herb-infused goat cheese!

Although Mexican abuelas may not whip this up any time soon, this recipe will deliver a meal that will delight your senses and give you a chance to try a little homemade mole of your own! Also, we paired it with an original cocktail-concoction you simply must try... Vanilla Cucumber Margaritas!! I've added the recipe for these deliciously dangerous drinks below- just try to refrain from indulging on an empty tummy, or you may never get around to making the enchiladas!

Wild Mushroom & Goat Cheese Mole Enchiladas
about $16 makes 8 enchiladas/4 servings

For the Mole:
1/4c olive oil
1/4c sweet or white onion, chopped
2 cloves garlic, minced
2 anaheim chiles, seeded and chopped
2 serrano chiles, seeded and chopped
2 tomatoes, cubed (or 8oz diced canned tomatoes)
1c vegetable stock
1/4c semi-sweet chocolate chips
1 tbsp chopped/sliced almonds
1tsp sugar
1 tbsp chile powder
1/2 tsp cayenne pepper powder
1/2 tsp salt

1. In a medium sauce pan, heat olive oil on medium heat
2. Add garlic and onion, cover and saute until tender/translucent (about 5 mins)
3. Mix in remaining ingredients, stirring until well blended, simmer on low heat for 10 mins.
4. In a blender, puree the sauce until smooth and creamy.

For the Enchiladas:
16oz fresh wild/mixed mushrooms (shitake, porcini, portabella, cremini) chopped
2 tbsp minced garlic
1/2c chopped green onion
1/4c fresh marjoram, chopped
1/4c fresh cilantro, chopped
8oz fresh goat cheese
1/2c olive oil
1/2c vegetable oil
2 tbsp pepitas
8 white corn tortillas

1. Preheat oven to 350', in a skillet, heat olive oil on medium heat.
2. Saute mushrooms for 5 mins, add green onion, garlic, marjoram, and cilantro*. Cook for 3 mins, stirring occasionally. *save about 2tbsp for garnish when serving.
3. Add goat cheese, mix quickly and evenly, transfer to a bowl and set aside.
4. Wipe skillet clean, add 1/2c vegetable oil, increase heat to med-high.
5. Before oil starts to 'pop', place a tortilla in the oil and cook 10-15 sec. on each side, set aside on paper towels to drain. Repeat with remaining tortillas.
6. Fill each tortilla with approx. 2 tsp of mix, roll and place seam-down on an oiled baking pan.
7. Pour mole evenly across top, sprinkle with pepitas, and place in oven for 10-15 mins until sauce begins to bubble.
8. Remove from oven, garnish with marjoram/cilantro and serve while hot with a dollop of sour cream, beans & rice! Enjoy!

Vanilla~Cucumber Margaritas!
(on the rocks!)

2 oz white tequila
1 oz vanilla vodka
1 oz triple sec
4 oz lemonade (or fresh lemon juice w/ 1tsp simple syrup)
.5 oz lime juice
1tsp muddled cucumber and lemon, thinly sliced
salt for rimming

1. Rim 16oz glass with lemon juice & salt, add ice cubes
2. In a separate glass or martini shaker, muddle cucumber and lemon slices
3. Add liquid ingredients, shake/stir well
4. Pour, serve, sip...smile. Garnish with a ring of cucumber or lemon if you wish!

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