Peaceful Reader

This enchilada recipe was a huge hit this week!

I adapted the enchiladas from The Accidental Vegetarian by Simon Rimmer (2004) which I wrote about in this post.  While recipe searching through my own cookbooks to find something interesting to make for my old friends Barb, Robert, and their son Tracy and their exchange student from Guatemala I came upon this one that I wanted to try.  I happened upon this recipe before I knew about the exchange student and figured I would stick with it.  Maybe he would like America even more because of the mole sauce I whipped up!

It was fairly easy because I divided the tasks up into two different day’s worth of work.  I planned on serving it Monday night-a busy night as Groovy Girl had rehearsal for her play and Barb, Robert, my husband and I were heading to a Bonnie Raitt concert.  Saturday I made the mole sauce and Sunday afternoon I roasted the squash. Yes, the name was misleading to me as it is not pumpkin but butternut squash that headlines but i got over it.  You will too.

Pumpkin Enchiladas with mole sauce
(feeds 6)

vegetable oil for roasting
2 butternut squash, peeled and cubed into 1-in cubes
15 oz can refried beans
freshly chopped cilantro leaves
1 red chili, chopped
12 soft flour or corn tortillas  (I used corn)
salt and freshly ground black pepper
sour cream, lime wedges and fresh cilantro to serve

For the sauce:

10 red chilis
2 tsp coriander seeds
2 tsp sesame seeds
2 T slivered almonds
5 black peppercorns
2-3 cloves
1 onion, sliced
3 garlic cloves, crushed
1 T cocoa powder
vegetable oil for frying
15 oz can chopped tomatoes (I used last fresh ones from the garden instead)
pinch of cinnamon
sugar to taste
2.3 cup stock
3 1/2 best-quality dark chocolate (not unsweetened), grated

1. To make the sauce, put the chilies, coriander seeds, sesame seeds, almonds, peppercorns, and cloves in a mortar and pestle and crush. (This was fun!).  Tip into a skillet and dry-fry for a minute or so until lightly charred.
2. In a separate pan, fry the onion, garlic, and cocoa in a little oil for 2 minutes.
3. Add the tomatoes and bring to a boil, then add all the dry-fried spices, the cinnamon, sugar, and stock, and cook for 25 minutes.  Transfer to a blender and whiz until smooth.  Turn out and fold in chocolate shavings.
4. Preheat the oven to 400*.  Put some oil in a roasting pan and put in the oven to heat up.  Tip the squash into the roasting pan, season well and roast for 40 minutes until soft.
5. Put the squash in a bowl, add the refried beans, cilantro, and red chile and stir well to mix.
6. Divide the mixture between the tortillas, roll up and cut the ends straight.  Put in a baking dish, cover, and cook in the oven for about 12 minutes, until heated through.
7. To serve, put two tortillas on each plate and spoon over some of the sauce (it is heady so not too much).  Serve with lime wedges, sour cream, and cilantro.

Having prepped the mole sauce and the squash mixture previously made this recipe very easy to throw together after work and before our concert.

This is linked to Beth Fish Reads weekend cooking meme.  Click there to find many other food-related posts.
Have a peaceful week!