Shrimp Enchilada Yellow Mole (Print Version)
# Ingredients:
→ Yellow Mole Sauce
01 -
Pinch saffron threads steeped in 2 tablespoons hot water
02 -
3 tablespoons olive oil
03 -
1 white or yellow onion, roughly chopped
04 -
4 garlic cloves, roughly chopped
05 -
2 yellow bell peppers, roughly chopped (substitute 1 orange and 1 yellow for vivid color if desired)
06 -
420 ml chicken broth
07 -
65 g raw pumpkin seeds or raw cashews
08 -
2 teaspoons ground coriander
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon ground annatto (optional)
11 -
1/8–1/4 teaspoon ground cayenne pepper
12 -
3/4 teaspoon fine salt, plus more to taste
13 -
1/2 teaspoon ground black pepper
14 -
1/2 teaspoon ground turmeric (optional, for color enhancement)
15 -
1 1/2 tablespoons freshly squeezed lime juice (reserve zest for filling)
→ Enchilada Filling
16 -
1 tablespoon unsalted butter
17 -
2 garlic cloves, roughly chopped
18 -
1–2 tablespoons finely chopped jalapeno pepper
19 -
450 g large raw shrimp, peeled, deveined, and chopped
20 -
240 g corn kernels, fresh or frozen
21 -
1 teaspoon dried oregano
22 -
1 tablespoon lime zest
23 -
1 teaspoon fine salt
24 -
1/2 teaspoon ground black pepper
25 -
170 g shredded mozzarella or queso fresco, divided
26 -
1/4 cup chopped cilantro leaves
27 -
8 x 15-cm corn tortillas
→ Garnish
28 -
Chopped cilantro leaves
29 -
Thinly sliced radishes
30 -
Microgreens (optional)
# Instructions:
01 -
Preheat oven to 190°C. Grease a 23x33 cm baking dish to prevent sticking.
02 -
Combine saffron threads and 2 tablespoons boiling water in a small bowl. Set aside to steep.
03 -
Heat olive oil in a large skillet over medium heat. Add chopped onion, bell peppers, and garlic. Cover and simmer for 5 minutes, allowing vegetables to soften.
04 -
Add ground coriander, cumin, cayenne, salt, pepper, and saffron infusion to the skillet. Stir to combine and cook for 1 minute. Pour in chicken broth and add pumpkin seeds or cashews. Simmer gently, covered, for 10–15 minutes until seeds have softened.
05 -
Let mixture cool slightly. Add lime juice. Transfer to blender and process until the sauce is creamy and silky. Taste and adjust seasoning; for intensified color, blend in turmeric.
06 -
Chop shrimp into small pieces. In a large pan, heat butter over medium-low. Add garlic and jalapeno, cooking for 1 minute until fragrant. Add shrimp and sauté 2–3 minutes, stirring. Add corn, oregano, lime zest, salt, and black pepper. Sauté until shrimp turns opaque.
07 -
Remove pan from heat. Drain excess moisture if present. Stir in chopped cilantro, 1/2 cup of the mole sauce, and half of the shredded cheese. Adjust seasoning with salt and, if desired, additional cayenne or lime juice.
08 -
Soften tortillas to prevent cracking by wrapping them in a towel and warming in microwave, dry skillet, or directly over gas flame until pliable.
09 -
Place roughly 2 tablespoons of filling along the center of each tortilla. Roll tightly and arrange seam side down in the greased baking dish. Repeat with all tortillas.
10 -
Generously spoon mole sauce over enchiladas, reserving excess for plating. Sprinkle remaining shredded cheese over top.
11 -
Bake uncovered at 190°C for 20–25 minutes, or until top is golden and cheese is melted.
12 -
Warm reserved mole sauce in a saucepan. Spread a spoonful on serving plates, arrange enchiladas atop, and garnish with sliced radishes, chopped cilantro, and microgreens if available.
# Notes:
01 -
Reserve mole sauce for plating to achieve a rich, vibrant presentation.
02 -
Warm tortillas before assembling to prevent cracking during rolling.