Drowned Enchiladas in Mole with Coffee and Walnuts

 

I thought that coffee would be a nice addition to mole since it pairs well with chocolate and nuts. In the end, this was very tasty. About halfway through I thought it was too thin and added chickpeas, which improved the flavor. We used it to make enchiladas stuffed with chicken, cheese, and greens, but mole has infinite uses. The peach jam was something we threw in because it needed some sweetness, but you could also use a smaller amount of agave nectar or sugar. You can adjust the amount of broth to make the mole a bit thinner if you like, and you can substitute dried oregano if you don't have fresh oregano around. We used a small amount of cilantro only because that's all we had left in our refrigerator, but by all means feel free to add more! If you don't usually bake your enchiladas you can of course serve them right after rolling them up, but I like the texture change that tortillas undergo with baking.

What you will need

4 dried pasilla chiles

2-3 dried chiles japones

2 dried anaheim chiles

1 cup brewed coffee

2 cups vegetable broth

3 tablespoons sesame seeds

2 tablespoons tahini

1 1/2 cups cooked chickpeas

1 small onion, chopped

3 cloves garlic, chopped

2 teaspoons cumin

1 teaspoon cinnamon

1 tablespoon smoked paprika

1/4 teaspoon cloves

1/2 circular block Mexican chocolate (we used Ibarra)

2 tablespoons apple cider vinegar

1 tsp black pepper

1 teaspoon salt

1 tablespoon chopped cilantro

2 tablespoons fresh oregano

1 tablespoon lime juice

7 corn tortillas

3 tablespoons olive oil

1/2 cup walnuts

1/4 cup raisins

1/3 cup peach jam

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