Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

patijinich.com

JudyN

subheading: 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

subheading: 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 tothe 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

subheading: To assemble:

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 at patijinich.com

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