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Roasted Mushroom Mole Enchiladas
Ingredients
  • 1 large yellow onion, halved lengthwise
  • 1 ½ pounds mixed fresh mushrooms, quartered (about 6 cups)
  • ¼ cup plus 2 tablespoons olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • 1 clove garlic, finely chopped
  • 1 ¼ teaspoons chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons tomato paste
  • 2 cups vegetable stock
  • ¼ cup unsweetened almond butter
  • 1 tablespoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 8 6-inch corn tortillas, warmed
  • Chopped roasted pumpkin seeds (pepitas), for serving
Steps
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