Mole Enchiladas

[AubreyG]

I posted this in my journal and copied it to here in case any one is interested...

My b/f continues to eat meat in front of me, which has been hard. The only meat related thing I really miss are chicken mole enchiladas, and all I really only the tortillas and the mole sauce, really...the chicken has little to do with it. So for all of you who are missing enchiladas, and have a special place in your heart for mole sauce, I am currently trying to concoct something raw to replace it. So far, this is what I have:

Mole Enchiladas:

Mole Sauce:
1 cup of raw almond butter
1 tsp of raw wild honey
1/8 cup of raw carob powder
2-3 tsp. of cumin (I love cumin, so I add tons of it...but this measurement is approximate)
1 tsp of chili powder (I also add more of this, too)
sea salt to taste
cayenne pepper to taste
(mix all ingredients in a food processor until blended smooth) Set aside.

Alissa's Corn tortillas recipe (prepare as instructed and set aside).

Filling:
2 ripe avocadoes
2 green onions
1 cup of sprouted chickpeas
1 small tomato
cilantro to taste
cayenne to taste
sea salt to taste
1 tsp of Bragg's
lime juice to taste
1 clove of garlic
(in a food processor, blend Chickpeas until smooth. Add garlic, seasonings, and Bragg's to taste.Take out of processor, and put mixture in a bowl. stir in chunks of avocado, tomato, onion, and cilantro).

Assemble:
In a corn tortilla (should be somewhat warm and flexible) fill with avocado/chickpea filling. Roll up to form an "enchilada". Put on a teflex sheet one by one. Then Dehydrate until desired texture is accomplished (about 1-2 hours) to just firm them up and warm them. Then add "mole" sauce and continue to dehydrate about another hour, just to warm the sauce. I garnished this with chives and diced tomato, but you could also probably use one of Alissa's "cheeses". I have never liked cheese, so I don't even go for the fake kind!

Remember, I will be tinkering with this, and mole is an acquired taste in the first place. So far, these serve their purpose for me, and I think they taste okay, but I would still like to tweek them. If anyone else is a mole fan, feel free to give me some feedback!

Aubrey

[tracyinfo]

Aubrey, they sound great, and I will have to try them soon!

Blessings.

[msmia]

Your recipe so inspired me that I went out & bought the ingredients to make the tortillas right after work... I got home, measured everything out, pureed it in my food processor & went to spread out the mixture on my Teflex sheets in my Excalibur dehydrator...

When I discovered the Teflex sheets were gone!!! :eek:

Turns out my husband thought they were used (and therefore garbage) & threw them away!!!!! I thought, for a moment, of throwing him away.. but since the reason I wanted to make the recipe is that it would be reminiscent(sp?) of our honeymoon in Oaxaca, Mexico throwing him away would be counter-productive :p

I did have two sheets left so I squeezed the tortilla mixture onto those -- I'll let you know how the rest turns out...

Thanks again for the inspiring recipe,
MsMia

[rawpriestess]

Aubrey G

WOW, this sounds amazing.

How very creative of you.

I'm gonna' have to try it. YUMMY!!!

[asil]

Oh thank you, thank you. I *adore* mole. Dh and I lived in Oaxaca for a short while and ate every kind of mole we could find. But my favorite is still the one from my childhood (which looks alot like your recipe). I will be trying your recipe very soon!

[AubreyG]

Thanks all of you! Please let me know what you all think, and let me know what you did, added or subtracted tha might make these even better. There are two kinds of people: those who love mole, and those who don't...and those of us who do, its a hard thing to leave behind!!! Any feedback would be rawsome.

I was thinking, too, of trying the "chicken" fingers recipes as a filling, but I love my avocado too much!

Aubrey

[msmia]

Well, I made the mole as written. I thought it was a little too thick & pasty so I thought I'd thin it out w/ something. I thought that sweet orange juice would do the trick(and maybe add another layer of flavor to the mole) -- unfortunately, as soon as I poured it into the food processor the mole sauce thickened further & turned into a mud-ball with oil ooozing out of it! I think the acid may have had a reaction with something...
I have to start all over again...

Anybody have any thoughts on what happened to my mole?
Msmia :confused:

[AubreyG]

Oh no!

Hmmmm....have no idea why this might have happened to the mole! But now we know...no OJ in the mole. So sorry! That's the one thing I have found with raw recipes; sometimes, it hard even when duplicating a recipe to get everything to come out consistent time and time again because veggies and fruits are no standard items like sugar or flour. So sorry! Maybe adding almond milk or water? Anyone?

Aubrey

[VeganVixen]

hmm ,maybe if you cut down on the almond butter ,seems like alot!

and maybe added oil ?

[jjonak]

Your mole recipe inspired me! I made a few little changes (mostly because of what I had and didn't have handy). I made the corn tortillas, just used chopped tomatoes and avocado for the filling, and for the mole, I combined in the blender some tahini, agave, raw carob powder, raw cacao nibs, sea salt, olive oil, apple cider vinegar, oregano, chili powder, lots of cumin, a half avocado, a shallot, 1 clove garlic and some water. It came out great, very smooth and rich tasting.

If I had to do it again, I would add some hot sauce and peppers to the mole, and then in the filling, I would add some "refried beans," fresh cilantro, and squeeze a little lime over it all.

But even as is, it was delicious and great for satisfying those bread/cooked food cravings!