Prawn enchiladas with mole

  • Preparation Time35 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyMedium
60ml mole sauce (recommended: Dona Maria) or your favourite prepared mole sauce
2 tbsps olive oil
1 small piece Mexican chocolate (about 1/4 of an individual round)
18 medium prawns, peeled, tail removed
1 tsp salt
1/2 tsp garlic powder
1/2 tsp sweet paprika
6 small jalapeno chilli peppers
1 large white onion, peeled, sliced 1/2-cm thick
6 corn tortillas
1/2 cup shredded mozzarella cheese
1 head romaine lettuce, sliced
1 tomato, sliced 1/2-cm thick
1 cup crumbled Mexican queso fresco
Chilli de arbol powder, for garnish
1 lime, quartered
1) In an aluminium baking tray on a preheated griddle, mix the 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.

2) Toss the prawns with the salt, garlic powder and paprika and griddle until pink, 2 to 3 minutes per side. Remove the prawns from the griddle and chop into pieces. Griddle the jalapenos and onion slices until nicely marked and slightly softened.

3) Griddle the tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some prawns in each tortilla, roll up loosely and set, seam down, in the mole. Sprinkle the top with some mozzarella cheese and griddle, covered, until the cheese melts.

Put two or three enchiladas on a serving plate and top with the sliced lettuce, grilled onions, tomatoes and queso fresco. Sprinkle a pinch of chilli de arbol powder over the top and serve with some lime wedges and griddled jalapenos. Eat fast before 'la migra' shows up.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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