Recipe courtesy of Breakfast Company in San Diego.
Makes 4 servings
The Mole:
½ c. black mole*
2 ½ c. vegetable stock
In a small saucepan, place veggie stock and bring to a simmer. Whisk in the mole paste little by little until fully incorporated and smooth. Simmer for a few minutes to thicken. Keep warm until use. If it starts getting too thick, add more stock.
The Shrimp Stuffing:
2 T. butter
½ each yellow onion, diced
1 T. minced garlic
1 lb. shrimp, peeled and deveined
1 ½ t. salt
¼ t. white pepper
¾ c. Monterrey jack cheese, shredded
Cut shrimp into 4 pieces each. Heat butter in a skillet and add onions and garlic to it. Cook until onions start browning slightly. At this point, mix in the cut shrimp and cook until done. Season with salt and pepper. Take out of the heat and cool down slightly (you want your filling to stay warm). Place into a bowl and mix in with Monterrey jack cheese once shrimps have cooled down a bit.
To Plate and Serve:
12 tortillas
8 eggs
Mexican crema
Pickled red onions
Cilantro
On a pan with oil, slightly fry each tortilla to soften. Divide shrimp stuffing between all 12 tortillas and roll into tacos. Bring your mole sauce to a high simmer. Place a little mole on each plate and place 3 enmoladas on top. Cover the enmoladas with the hot mole sauce. Top with 2 eggs cooked any style, and garnish with crema, pickled onions and cilantro.
*If you don’t have black mole paste, use 3 cups of your favorite mole.