Here's what we made for dinner the other night! We first made this mole sauce over a year ago, and used it all up within a week. I've been dying to make it again ever since, but for some reason it kept getting pushed to the back burner. When it came time to think of something to cook with our friend, of course that was one of the first things I thought of. The mole cooks for a while, so Tuesday night Joey and I made the mole sauce, and then Wednesday night we used it to make these amazing fajitas.
This is actually pretty simple to prepare, you just need the right ingredients. I think that the mole really tastes best with the goat cheese. And it definitely tastes better the longer it sits - all of the ingredients really come together.
Recipe: Fajitas with Mole Sauce, Goat Cheese, Shrimp and Sauteed Veggies
Adapted from Food Network
Ingredients:
1/4 cup olive oil
4 corn tortillas, cut into wedges
2 ancho chiles
2 New Mexico chiles
2 pasilla chiles
1/2 medium onion
3 tbsp minced garlic
1/2 cup slivered raw almonds
4 cups vegetable stock
4 plum tomatoes (we used canned), peeled, cored and chopped
1/4 cup raisins
1/2 oz bittersweet chocolate
2 tbsp honey
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 tbps lime juice
salt and pepper
Whole grain 10-inch tortillas
Goat cheese
Tomatillo salsa
1 large onion
2 bell peppers (or 1 bell pepper, 1 jalapeno, 1 light green chili)
1/2 lb mushrooms
1 tbsp oil
salt and pepper
Directions:
Remove the stems and seeds from the chiles. Heat olive oil over medium heat until hot, but not smoking. If you have an appropriate thermometer, get it to 350 F. In batches, fry the tortillas and chiles until crisp. Put on a paper towel-lined plate. Cook the onion and garlic until lightly browned. Add the almonds and toast. Put all cooked ingredients into a blender or food processor with 1 cup vegetable stock and blend until smooth. Add additional stock if needed. Pour into a large deep pan and add remaining stock, tomatoes and raisins. Bring to a boil over medium-high heat, lower heat to a simmer, and continue to cook for 1 hour 20 minutes. Stir frequently to prevent scorching. Add the chocolate, honey, cinnamon, cloves, and lime juice. Season with salt and pepper to taste. Cook for an additional 15 minutes, and remove from heat. For best results, let cool and refrigerate overnight.
In a large pan, heat up 1 tbsp oil over medium-high heat. Cook vegetables of choice (onion, peppers, mushrooms) with salt and pepper until soft and browned.
Heat up the tortilla - either put in a dry skillet over medium-high heat for 15 seconds on each side, or microwave for 20 seconds with a damp paper towel. Heat the mole sauce - either in the microwave or on the stove in a small pot. Spread the tortilla with goat cheese, top with the mole sauce, veggies, your protein of choice (I used roasted shrimp) and tomatilla salsa. Enjoy!
In case you needed to see how to assemble :) I didn't feel like cooking any shrimp, so I just used extra veggies.
Oh and our dinner guest made a chocolate cake that's just crazy good. It was delicious! I didn't get any pictures of the whole cake (which was beautiful), but here's the slice I enjoyed with my leftovers. Note the crispy brownie-like top, and the gooey fudgy center.
This is actually pretty simple to prepare, you just need the right ingredients. I think that the mole really tastes best with the goat cheese. And it definitely tastes better the longer it sits - all of the ingredients really come together.
Recipe: Fajitas with Mole Sauce, Goat Cheese, Shrimp and Sauteed Veggies
Adapted from Food Network
Ingredients:
1/4 cup olive oil
4 corn tortillas, cut into wedges
2 ancho chiles
2 New Mexico chiles
2 pasilla chiles
1/2 medium onion
3 tbsp minced garlic
1/2 cup slivered raw almonds
4 cups vegetable stock
4 plum tomatoes (we used canned), peeled, cored and chopped
1/4 cup raisins
1/2 oz bittersweet chocolate
2 tbsp honey
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 tbps lime juice
salt and pepper
Whole grain 10-inch tortillas
Goat cheese
Tomatillo salsa
1 large onion
2 bell peppers (or 1 bell pepper, 1 jalapeno, 1 light green chili)
1/2 lb mushrooms
1 tbsp oil
salt and pepper
Directions:
Remove the stems and seeds from the chiles. Heat olive oil over medium heat until hot, but not smoking. If you have an appropriate thermometer, get it to 350 F. In batches, fry the tortillas and chiles until crisp. Put on a paper towel-lined plate. Cook the onion and garlic until lightly browned. Add the almonds and toast. Put all cooked ingredients into a blender or food processor with 1 cup vegetable stock and blend until smooth. Add additional stock if needed. Pour into a large deep pan and add remaining stock, tomatoes and raisins. Bring to a boil over medium-high heat, lower heat to a simmer, and continue to cook for 1 hour 20 minutes. Stir frequently to prevent scorching. Add the chocolate, honey, cinnamon, cloves, and lime juice. Season with salt and pepper to taste. Cook for an additional 15 minutes, and remove from heat. For best results, let cool and refrigerate overnight.
In a large pan, heat up 1 tbsp oil over medium-high heat. Cook vegetables of choice (onion, peppers, mushrooms) with salt and pepper until soft and browned.
Heat up the tortilla - either put in a dry skillet over medium-high heat for 15 seconds on each side, or microwave for 20 seconds with a damp paper towel. Heat the mole sauce - either in the microwave or on the stove in a small pot. Spread the tortilla with goat cheese, top with the mole sauce, veggies, your protein of choice (I used roasted shrimp) and tomatilla salsa. Enjoy!
The mole sauce Tuesday night
Hungry hands putting together the fajitas :)
Getting everything all set out for my night of leftovers
Oh and our dinner guest made a chocolate cake that's just crazy good. It was delicious! I didn't get any pictures of the whole cake (which was beautiful), but here's the slice I enjoyed with my leftovers. Note the crispy brownie-like top, and the gooey fudgy center.
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