Macadamias + Mexico: Macadamia Mole Blanco with Spinach Enchiladas

Difficulty:
1/5

Ingredients:

  • 1 cup (240 ml) macadamia nuts
  • ¼ cup (60 ml) sesame seeds
  • 2 cups (470 ml) vegetable stock
  • 1 yellow habanero peppers
  • 1 plantain, sliced into small pieces
  • 2 teaspoons (10 ml) butter, plus more as needed
  • ¾ cup (180 ml) diced white onion
  • 2 cloves garlic, minced
  • ½ cup (120 ml) white raisins
  • ½ teaspoon (1.25 ml) Ceylon cinnamon
  • Salt and white pepper
  • 1 ounce (28 g) white chocolate, chopped
  • Corn tortillas, softened
  • Fresh spinach, chopped
  • Monterey jack cheese, grated
  • Toasted macadamia nuts
  • 2 tablespoons (30 ml) chopped cilantro

 

 

Method:

In a pan on a medium heat, roast the macadamia nuts and sesame seeds until lightly golden and fragrant. Set aside.

 

Roast the chile over flame or on a griddle, then cover tightly to sweat.

 

When soft, remove the stems and if desired, clean the pepper, removing the seeds and skin.

 

Heat butter in a large saucepan over medium heat. Cook plantain until golden, 3-4 minutes (depending on ripeness).

 

Add onion and garlic and more butter if needed. Cook 2-3 minutes, until the onions are transparent.

 

Incorporate the macadamias, sesame seeds, and raisins. Cook 1-2 minutes, until well blended with the plantain-onion mixture.

 

Add cinnamon, stock, and chilies and keep cooking over medium-low heat for about 15-20 minutes, until the flavours have married. Season with salt and white pepper.

 

Use a blender to blend into a smooth sauce. Return sauce to pot and bring back to a simmer. Whisk in white chocolate.  Reserve until needed.

 

To Serve:

Preheat oven to 350 F (175 C).

 

To the softened (griddled) corn tortillas, add handfuls of the spinach and jack cheese and a sprinkling of the macadamias. Roll into tight tubes and transfer to a baking dish. Pack tightly.

 

Cover the enchiladas completely with the reserved sauce and more cheese.

 

Bake or broil until the sauce and cheese are bubbling and melted and the enchiladas are warmed through, about 15 minutes.

 

Serve hot, garnished with more chopped macadamia nuts and cilantro.