Recipes
Shrimp Mole Enchiladas
Serves 4
| Prep Time: 15 mins
| Cook Time: 50 mins
| Total Time: 1 hr 5 mins
You may need: Mexican Mole
Discover The Recipe
Prepare yourselves for an adventure that blends the cozy familiarity of enchiladas with the enigmatic allure of mole sauce—enter the realm of Shrimp Mole Enchiladas. Mole, hailed as Mexico’s culinary flag bearer, traces its origins to Puebla and Oaxaca. Every region boasts its own rendition of this revered sauce—a complex alchemy of dried poblano and ancho peppers, aromatic spices, nuts, seeds, dried fruit, and the savory richness of chocolate. These Shrimp Mole Enchiladas feature our smoky, chocolatey-chili Mexican Mole blend—a shortcut that delivers most of the flavor and mystique of mole in a fraction of the time. Crafting an authentic mole from scratch can intimidate even the bravest souls, but fear not, this blend encapsulates the essence of classic mole. Our spice blend is the backbone, awaiting your creative touch with dried fruits, nuts, and chocolate to capture that signature, luscious sauce.
Picture this: juicy shrimp, cheese, and corn nestled within flour tortillas, enrobed in our earthy, subtly spicy-sweet mole sauce. The marriage of these flavors, baked to bubbly perfection, indulges the taste buds and your soul. To balance this richness, conjure up a fresh avocado salad or a zesty tomato salsa—the perfect companions to these Shrimp Mole Enchiladas. Let the velvety, aromatic embrace of mole sauce transport you, offering a tantalizing taste of Mexico in the comfort of your own kitchen.
Ingredients
Mole Sauce:
4 Cups Chicken Broth (or vegetable broth)
1/2 cup raisins or pitted prunes
1 Tbsp olive oil
1 medium onion, diced
6 cloves of garlic, chopped
½ Tbsp Piquant Post Mexican Mole
1/4 cup peanut butter, any nut or seed butter works too.
5 oz dark chocolate for a sweeter mole, or use ⅓ cup bittersweet or semisweet chocolate chips (at least 60% cocoa) for a slightly less sweet mole
1 tsp salt, plus more to taste
Shrimp Mole Enchiladas:
1lb shrimp, peeled, deveined and roughly chopped
1 cup corn (fresh, canned (drained) or frozen)
1 Tbsp oil
½ Tbsp Piquant Post Mexican Mole
½ tsp salt
½ lime, juiced
¼ cup cilantro, chopped
1 cup mozzarella cheese or Mexican cheese blend
8 (6 inch) corn or flour tortillas
For garnish: chopped cilantro, lime wedges
Notes
Keep an eye on the mole sauce while it simmers and be careful not to burn.
Instructions
Preheat oven to 375 degrees. In a Medium pot, bring the broth to a boil. Reduce Heat to Med-Low, add raisins, and cook for 10 mins to soften. Turn off heat and remove raisins with a slotted spoon and reserve broth to use later in the recipe. Heat a skillet or heavy bottom pan over Med heat and sauté the onion and garlic for 2 mins until golden. Add ½ Tbsp Piquant Post Mexican Mole spice and toss mixture in pan for an additional 1 minute.
Transfer the onion-garlic mixture, raisins, broth and peanut butter to a blender and process until smooth. Pour the mixture back into the pan. Chop the dark chocolate and add to the skillet or pan, stirring until melted. Season with 1 tsp salt and allow the mole sauce to simmer on Med-Low for 8-10 mins. If the sauce is too thick, add a little more broth or water.
While the sauce simmers, heat another skillet over Med heat. Add oil and then the chopped shrimp and corn, sautéing for 3 mins. Season mixture with ½ Tbsp Mexican Mole spice, salt and lime juice then stir to combine. Turn off the heat and stir in cilantro, ½ cup mole sauce and ¼ cup cheese.
Warm the tortillas in the microwave for 30 seconds so that they are pliable. Fill a tortilla with ¼ cup or so of shrimp mixture, gently rolling the tortilla to seal filling, placing seam side down into a 9x13 inch baking dish. Continue with the remaining tortillas. Pour remaining mole sauce on top of enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20-25 mins until the top is golden and bubbly. Garnish with chopped cilantro and lime wedge before serving.
Alternatives & Substitutions
These lovely Shrimp Mole Enchiladas are filled with tender shrimp and sweet corn, then lathered in a deep, rich Mexican Mole sauce. It is a delightful mix of texture and flavor, and is perfect for weeknight dinner.
Make it a celebration and add some juicy lobster meat and crab to the filling for a hearty and luxurious Seafood Enchilada. Our Braised Beef Mole Tacos and Chicken Mole Poblano are also exceptional!
You can easily make this recipe plant-based by using young green jackfruit, black beans, or tempeh in place of the shrimp and your favorite vegan mozzarella cheese. Try our Portobello Mole Enchiladas, or Stuffed Poblano with Mole, and our Vegan Tlayuda recipes.
Mole is a classic Mexican sauce that is made with a combination of sweet and earthy ingredients such as chiles, dark chocolate, nuts, and raisins to name a few. You can use our Mexican Mole to make a quick yet complex Mole sauce to amp up your favorite Mexican recipes.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Shrimp Mole Enchiladas
Serves
4
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Piquant Post spice you'll need: Mexican Mole
Ingredients
Mole Sauce:
4 Cups Chicken Broth (or vegetable broth)
1/2 cup raisins or pitted prunes
1 Tbsp olive oil
1 medium onion, diced
6 cloves of garlic, chopped
½ Tbsp Piquant Post Mexican Mole
1/4 cup peanut butter, any nut or seed butter works too.
5 oz dark chocolate for a sweeter mole, or use ⅓ cup bittersweet or semisweet chocolate chips (at least 60% cocoa) for a slightly less sweet mole
1 tsp salt, plus more to taste
Shrimp Mole Enchiladas:
1lb shrimp, peeled, deveined and roughly chopped
1 cup corn (fresh, canned (drained) or frozen)
1 Tbsp oil
½ Tbsp Piquant Post Mexican Mole
½ tsp salt
½ lime, juiced
¼ cup cilantro, chopped
1 cup mozzarella cheese or Mexican cheese blend
8 (6 inch) corn or flour tortillas
For garnish: chopped cilantro, lime wedges
Instructions
Preheat oven to 375 degrees. In a Medium pot, bring the broth to a boil. Reduce Heat to Med-Low, add raisins, and cook for 10 mins to soften. Turn off heat and remove raisins with a slotted spoon and reserve broth to use later in the recipe. Heat a skillet or heavy bottom pan over Med heat and sauté the onion and garlic for 2 mins until golden. Add ½ Tbsp Piquant Post Mexican Mole spice and toss mixture in pan for an additional 1 minute.
Transfer the onion-garlic mixture, raisins, broth and peanut butter to a blender and process until smooth. Pour the mixture back into the pan. Chop the dark chocolate and add to the skillet or pan, stirring until melted. Season with 1 tsp salt and allow the mole sauce to simmer on Med-Low for 8-10 mins. If the sauce is too thick, add a little more broth or water.
While the sauce simmers, heat another skillet over Med heat. Add oil and then the chopped shrimp and corn, sautéing for 3 mins. Season mixture with ½ Tbsp Mexican Mole spice, salt and lime juice then stir to combine. Turn off the heat and stir in cilantro, ½ cup mole sauce and ¼ cup cheese.
Warm the tortillas in the microwave for 30 seconds so that they are pliable. Fill a tortilla with ¼ cup or so of shrimp mixture, gently rolling the tortilla to seal filling, placing seam side down into a 9x13 inch baking dish. Continue with the remaining tortillas. Pour remaining mole sauce on top of enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20-25 mins until the top is golden and bubbly. Garnish with chopped cilantro and lime wedge before serving.
Notes
Keep an eye on the mole sauce while it simmers and be careful not to burn.
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