Asparagus, Mushroom, And Goat Cheese Enchiladas With Pine Nut Mole Sauce

Serves 6

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Make Ahead: The pine nut mole can be made up to 4 days ahead, covered, and refrigerated. The enchiladas can be assembled and sauced an hour ahead of time; cover and keep warm in a 250-degree oven. Garnish when ready to serve.

Ingredients For the Pine Nut Mole

¼ cup olive oil
¼ cup chopped white onion
1 cup raw pine nuts
1 garlic clove, chopped
1 pound ripe tomatoes, coarsely chopped
2 ancho chiles, stemmed, seeded, and coarsely chopped or broken into pieces
½ cup freshly squeezed orange juice
4 cups vegetable or chicken broth, homemade or store-bought
½ teaspoon kosher or sea salt or to taste
¼ teaspoon packed brown sugar or to taste

Ingredients For the Filling

1 tablespoon olive oil
1 pound white button or baby bella (cremini) mushrooms, cleaned and diced
1 tablespoon unsalted butter 1 pound asparagus, tough ends removed, peeled from just below the tips to the bottom, and cut into 1-inch pieces
2 teaspoons chopped fresh thyme or ½ teaspoon dried
1 tablespoon grated orange zest
½ teaspoon kosher or sea salt
Freshly ground black pepper
12 corn tortillas
6 ounces goat cheese, cut into chunks (about ¾ cup)
2 tablespoons chopped chives, for garnish
2 tablespoons pine nuts, toasted, for garnish

Directions

1. To make the mole: Heat 2 tablespoons of the oil in a large casserole or heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes, until completely softened. Stir in the pine nuts and garlic and cook for 2 to 3 minutes, until the garlic becomes fragrant and changes color and the pine nuts are light brown and smell toasty. Raise the heat to medium- high, add another tablespoon of olive oil and the tomatoes, and cook, stirring occasionally, until the tomatoes soften and break down, 7 to 8 minutes. Add the ancho chiles, orange juice, broth, salt, and brown sugar and bring to a simmer. Simmer, stirring occasionally, until the chiles have rehydrated and plumped up and the sauce has thickened, about 8 minutes more.

2. Transfer the contents of the pot to a blender and let cool for a few minutes, then puree, in batches if necessary, until completely smooth.

3. Rinse out and dry the pot, add the remaining 1 tablespoon oil, and heat over medium heat. Add the pine nut mole, cover partially, and simmer for 5 to 6 minutes, stirring occasionally, until the sauce has darkened anthickened a bit more. Cover and set aside.

4. To make the filling: Heat the oil in a large skillet or casserole over medium-high heat. Add the mushrooms and let them sear and brown, without stirring, for 3 to 4 minutes. Push the mushrooms to the sides of the pan and add the butter to the middle. When the butter begins to foam, add the asparagus, thyme, orange zest, salt, and pepper to taste, stir together with the mushrooms, and cook, stirring occasionally, until the asparagus is crisp-tender, 3 to 4 minutes. Remove from the heat.

5. Heat and lightly toast the tortillas on a hot comal or skillet.

6. Dip a tortilla in the mole, place it on a plate, and top with 2 to 3 tablespoons of the mushroom and asparagus mixture and a tablespoon of crumbled goat cheese. Roll up into a chubby enchilada and place seam side down on a serving platter. Continue with the remaining tortillas and filling.

7. Reheat the sauce if necessary. Spoon a generous amount of sauce on top of the enchiladas (use it all if you wish), garnish with the chives and toasted pine nuts, and serve.