Shrimp Enchiladas With Mole

Name: Shrimp Enchiladas With Mole
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 3 serving(s)
Ingredients: 1/4 cup mole, sauce (recommended Dona Maria); 2 tablespoons olive oil; 1/2 ounce mexican chocolate (about 1/4 of an individual round); 18 medium shrimp, peeled, tail removed; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon sweet paprika; 6 jalapeno peppers, small; 1 white onion, large peeled and sliced 1/4-inch thick; 6 corn tortillas (I prefer the flour type); 1/2 cup mozzarella cheese, shredded; 1 head romaine lettuce, sliced; 1 tomatoes, sliced 14/-inch thick; 1 cup queso fresco, Mexican, crumbled; 1/8 teaspoon arbol chili powder (to garnish, Chili de arbol powder); 1 lime, quartered

(1)

Recipe by Brandess

Another great recipe from Grill It! with Bobby Flay.Prepared in full on the grill, this is a great party recipe to impress your friends! The favors are robust and very different from any enchilada experience I have had. The thing that I like is best is that in its presentation, the warm enchiladas lay under a fresh, cold salad that is simply gorgeous.

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READY IN: 55mins

SERVES: 3

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup mole, sauce (recommended Dona Maria)
2

tablespoons olive oil
¹⁄₂

ounce mexican chocolate (about 1/4 of an individual round)
18

medium shrimp, peeled, tail removed
1

teaspoon kosher salt
¹⁄₂

teaspoon garlic powder
¹⁄₂

teaspoon sweet paprika
6

jalapeno peppers, small
1

white onion, large peeled and sliced 1/4-inch thick
6

corn tortillas (I prefer the flour type)
¹⁄₂

cup mozzarella cheese, shredded
1

head romaine lettuce, sliced
1

tomatoes, sliced 14/-inch thick
1

cup queso fresco, Mexican, crumbled
¹⁄₈

teaspoon arbol chili powder (to garnish, Chili de arbol powder)
1

lime, quartered

DIRECTIONS

In an aluminum baking tray on a preheated grill, mix mole and olive oil together. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.
Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side. Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.
Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some shrimp in each tortilla, roll up loosely, and set seam down in mole. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.
Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos. Eat fast before "la migra" shows up.

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