Goat cheese Enchiladas with Corn and Red Mole

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Name: Goat cheese Enchiladas with Corn and Red Mole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vegetarian (Mexican)
Ingredients: 1/4 cup golden raisins; 1/4 cup pine nuts; 2 tbs corn oil or olive oil; 1 white onion finely diced; 1 tsp minced garlic; 1 1/2 cups corn kernels; 1 1/2 cups grated Jack or Muenster; 2 cups soft goat cheese; 1/3 cup chopped cilantro; salt and freshly milled white pepper; 1 cup vegetable oil for frying; 12 corn tortillas; Red Chile Mole recipe follows; 1/2 cup creme fraiche or sour cream; 1 1/2 tsp coriander seeds; 1 1/4 tsp each anise seeds, cumin, and dried Mexican oregano; 2 1/2 tbs vegetable oil; 1 small onion finely diced; 1 tsp minced garlic; 1/3 cup ground mild red chile; 1 oz Mexican chocolate (such as Ibarra) coarsely chopped; 1 tsp sherry vinegar

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INGREDIENTS

1/4 cup golden raisins
1/4 cup pine nuts
2 tbs corn oil or olive oil
1 white onion ; finely diced
1 tsp minced garlic
1 1/2 cups corn kernels
1 1/2 cups grated Jack or Muenster
2 cups soft goat cheese
1/3 cup chopped cilantro
salt and freshly milled white pepper
1 cup vegetable oil for frying
12 corn tortillas
Red Chile Mole ; recipe follows
1/2 cup creme fraiche or sour cream
Red Chile Mole
1 1/2 tsp coriander seeds
1 1/4 tsp each anise seeds, cumin, and dried Mexican oregano
2 1/2 tbs vegetable oil
1 small onion ; finely diced
1 tsp minced garlic
1/3 cup ground mild red chile
1 oz Mexican chocolate (such as Ibarra) ; coarsely chopped
1 tsp sherry vinegar

Servings

INSTRUCTIONS

Cover a baking sheet with two layers of paper towels. heat the oil in a 8 or 10-inch skillet. When hot enough to sizzle a drop of water, fry the tortillas for only 4 seconds on each side. Don't let them crisp. Lay them on the toweling. When done, blot them again to absorb any excess oil.

Spread 1/4 cup filling on the lower third of each tortilla, making a neat row of filling. fold the bottom of the tortilla over it and roll. Adjust it so that the seam ends up on the bottom. Make the mole.

Toast the seeds and oregano in a dry skillet, then remove to a plate as soon as they smell fragrant. Grind in a mortar or spice grinder.

Heat the oil in a 2-quart saucepan and add the onion. Cook, stirring frequently, for about 4 minutes, or until it's brown on the edges, then add the garlic and the ground spices and cook for 1 minute more. Remove from the heat, let the pan cool for a minute, then stir the ground chile into the onions along with 1 1/2 cups water. Return to the stove and bring to a boil, stirring slowly but constantly so that the chile doesn't burn. It will thicken as it cooks, so plan to add another 1/4 cup water or more to thin it out a little.

Add the chocolate and stir until it's melted. Simmer for 10 minutes, then stir in the vinegar to bring all the flavors together. Taste and add salt, if needed.

When ready to bake, preheat the oven to 375 F. Sauce the enchiladas and strew the remaining cheese over the top. bake until heated through, about 20 minutes. Serve with the creme fraiche spooned over the tops and perhaps a side of black beans, finely shredded jicama, a wedge of lime--something fresh and something pickled. Extra sauteed corn is also nice added to the plate.

NOTES

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Goat cheese Enchiladas with Corn and Red Mole

1/4 cup golden raisins
1/4 cup pine nuts
2 tbs corn oil or olive oil
1 white onion finely diced
1 tsp minced garlic
1 1/2 cups corn kernels
1 1/2 cups grated Jack or Muenster
2 cups soft goat cheese
1/3 cup chopped cilantro
 salt and freshly milled white pepper
1 cup vegetable oil for frying
12 corn tortillas
 Red Chile Mole recipe follows
1/2 cup creme fraiche or sour cream
 Red Chile Mole
1 1/2 tsp coriander seeds
1 1/4 tsp each anise seeds, cumin, and dried Mexican oregano
2 1/2 tbs vegetable oil
1 small onion finely diced
1 tsp minced garlic
1/3 cup ground mild red chile
1 oz Mexican chocolate (such as Ibarra) coarsely chopped
1 tsp sherry vinegar

Cover the raisins with warm water and set aside. Brown the pine nuts in a medium dry skillet, then remove. Add the oil to the same skillet an cook the onion with the garlic over medium heat to soften, about 3 minutes, then add the corn and cook for 1 minute more. Drain the raisins and put them in a bowl with the pine nuts, onion-corn mixture, and 1 cup of the Jack, the goat cheese, and cilantro. Mix everything together well and season with salt and a little white pepper. 
Cover a baking sheet with two layers of paper towels. heat the oil in a 8 or 10-inch skillet. When hot enough to sizzle a drop of water, fry the tortillas for only 4 seconds on each side. Don't let them crisp. Lay them on the toweling. When done, blot them again to absorb any excess oil.
Spread 1/4 cup filling on the lower third of each tortilla, making a neat row of filling. fold the bottom of the tortilla over it and roll. Adjust it so that the seam ends up on the bottom. Make the mole. 
Toast the seeds and oregano in a dry skillet, then remove to a plate as soon as they smell fragrant. Grind in a mortar or spice grinder.
Heat the oil in a 2-quart saucepan and add the onion. Cook, stirring frequently, for about 4 minutes, or until it's brown on the edges, then add the garlic and the ground spices and cook for 1 minute more. Remove from the heat, let the pan cool for a minute, then stir the ground chile into the onions along with 1 1/2 cups water. Return to the stove and bring to a boil, stirring slowly but constantly so that the chile doesn't burn. It will thicken as it cooks, so plan to add another 1/4 cup water or more to thin it out a little. 
Add the chocolate and stir until it's melted. Simmer for 10 minutes, then stir in the vinegar to bring all the flavors together. Taste and add salt, if needed.
When ready to bake, preheat the oven to 375 F. Sauce the enchiladas and strew  the remaining cheese over the top. bake until heated through, about 20 minutes. Serve with the creme fraiche spooned over the tops and perhaps a side of black beans, finely shredded jicama, a wedge of lime--something fresh and something pickled. Extra sauteed corn is also nice added to the plate.

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Nutrition

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Serving Size: 1 Serving (486g)
Recipe Makes: 6 Servings

Calories: 1213
Calories from Fat: 490 (40%)

Amt Per Serving		% DV

	Total Fat 54.4g	73 %
	Saturated Fat 13.1g	66 %
	Monounsaturated Fat 24.4g
	Polyunsanturated Fat 14.4g
Cholesterol 37.7mg		12 %
Sodium 357.7mg		12 %
Potassium 897.4mg		24 %
Total Carbohydrate 162.5g		48 %
	Dietary Fiber 22.5g	90 %
	Sugars, other 139.9g
Protein 29.6g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1213

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