How to Prepare Tasty Mole Poblano Shrimp Enchiladas'

Mole Poblano Shrimp Enchiladas'. Eating "Mole Poblano" at home means a big celebration, a birthday party or a very special day. I learned how to make Mole Poblano more than The mole sauce can be used over turkey, chicken, and even over fry eggs for brunch and for mole enchiladas the next day since it tastes better when. Store the mole poblano, covered, in the refrigerator for up to three days, or freeze for up to two months.

PEEL shrimp, and devein, if desired. Coarsely chop shrimp, and set aside. These enchiladas de mole poblano are made with tortillas, chicken, and a chocolate, chile, peanut, pepita, and raisin mole sauce. You can have Mole Poblano Shrimp Enchiladas' using 31 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mole Poblano Shrimp Enchiladas'

1. Prepare 4 of dried pasilla Chile's.
2. It's 3 of dried new mexico Chile's.
3. You need 2 of dried guajillo Chile's.
4. Prepare 1 of whole onion.
5. Prepare 4 clove of garlic.
6. It's 1 of corn tortilla.
7. It's 1/4 tsp of ground cloves.
8. It's 1 tbsp of corn oil.
9. Prepare 1/4 cup of raisins.
10. It's 1/4 cup of almonds.
11. Prepare 2 tbsp of chicken bullion.
12. It's 1 tbsp of garlic salt.
13. Prepare 1/2 tbsp of cumin.
14. It's 1 tsp of salt.
15. Prepare 2 tbsp of sesame seeds.
16. Prepare 1 of mexican cream to drizzle on top.
17. Prepare 1 of queso fresco for topping.
18. It's 1 of yellow corn tortillas.
19. You need of shrimp filling.
20. Prepare 2 of diced green onions.
21. You need 1 cup of shredded Monterey jack cheese.
22. You need 1/4 cup of cotija cheese.
23. You need 1 tbsp of tajin seasoning.
24. You need 1/2 of lime squeezed.
25. It's 1/2 tsp of seafood seasoning.
26. You need 1 pinch of oregano.
27. Prepare 1/4 lb of pre cooked cleaned shrimp.
28. Prepare 1 tbsp of olive oil.
29. You need 1 of tab butter.
30. It's 1/2 tsp of minced garlic.
31. It's 1 tsp of cilantro flakes.

These enchiladas with mole poblano hail from Puebla, Mexico, where, as authors Gonzalo Guzmán and Stacy Adimando explain, it's reserved for special occasions. Shrimp and veggie loaded enchiladas topped with a simple homemade creamy poblano sauce and freshly grated cheese. These shrimp enchiladas are hearty and filling and easy enough to pull together on a weeknight! Check out our Mexican Enchiladas Recipes section!

Mole Poblano Shrimp Enchiladas' instructions

1. cut tops of chiles and seed and devain them. Add to pot with whole peeled onion, and garlic gloves. Boil for 10minutes high heat till chiles are soft and onion also.Do not throw water you will use some when blending.
2. add all ingredients to blender, the corn tortilla just wrip into pieces easier to blend.slowly add in your liquid where you have a not to thin or thick sauce.about 1-2 cups should do..
3. once blended add your corn oil to a pan and strain your sauce to pan you'll need to cook down about 20minutes on low heat.
4. well your sauce is cooking add the butter, garlic n olive oil into a pan. Chop up shrimp into bite size pieces add to olive pan, and add all seasonings cook for about 6minutes turn off heat squeeze lime over and set aside.
5. heat your 1/2 cup corn oil add in your corn tortilla your just gonna do quick flash fry about 40 seconds each side. immefiatly add to mole sauce place on plate add a little shrimp and cheese mixture and roll. Continue same process top with drizzle sour cream queso fresco and a pinch of sesame seeds.

Authentic Mexican Chiles Rellenos, and many other dishes are historically prepared using poblano chiles. In the United States, we usually see Chiles Rellenos made with the lighter green. Enchiladas de Mole Poblano, includes shredded chicken, tortillas, and Mole Poblano. Enchiladas de Mole Poblano, Shredded Chicken served with Corn Tortillas, Mole Poblano, Sour Cream, Mexican Cheese, White Onion, Toasted Sesame Seeds, Mexican Rice and Refried Black Beans. Mole Poblano Enchiladas - Powered by @ultimaterecipe.