Enchiladas de Mole with Mushrooms and Zucchini – Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1/2 white onion, diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 dried pasilla peppers, stemmed, toasted in a dry skillet
• 2 dried ancho peppers, stemmed, toasted in a dry skillet
• 1 cup unhulled sesame seeds, toasted in a dry skillet
• 1 slice bread
• 1/3 cup cocoa nibs (or 1/4 cup cocoa powder)
• 1 tablespoon oregano, preferably Mexican oregano
• 1 teaspoon cumin
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 4 cups clear vegetable broth (or part bean-cooking liquid)
• For the enchiladas
• Vegetable oil
• 5 cups diced white mushrooms (about 1/4")
• 5 cups diced zucchini (about 1/4")
• Kosher salt
• 12 corn tortillas
• To serve
• Rings of white onion
• Cotija or other crumbly white cheese (feta works in a pinch) (omit or replace for vegan)
View Full Recipe at Herbivoracious