Recipe was downloaded from

Mole Mushroom Enchiladas

Mole Mushroom Enchiladas
  • Prep Time: 44 Minutes
  • Cook Time: 30 Minutes
  • Serving Size: 12 enchiladas
  • Gluten Free
  • Vegan

This recipe is very special to me. My grandmother recently passed, and the first thing we could think of doing to honor and celebrate her life was to cook. We gathered as a family in her kitchen in a small town in Mexico, just thinking about her and how happy she would feel to see us together cooking and reminiscing about her life.

This recipe takes me back to when I would spend food-filled summers in the small town of El Chante. This is where I learned to cook from the heart by following my intuition. It's where I saw my grandmother cook all day, with mariachi playing in the background. There were no recipes. She could just feel the ingredients talk to her.

There is no exact recipe for mole because there are so many types. Every family has their favorite, and this is ours. During Día de los Muertos, the mole is made based on the preferences of the person who passed. It can be spicy or sweet. The secret is using the freshest ingredients and making it with the heart.

Mexicans are family-centered. We honor our family while living and after death. Mole is a celebration--of food, a fully lived life, and the ingredients the earth gives us.

Serve this with anything. These mole mushroom enchiladas are one of my favorites. The balance between the spice-filled mole and the earthy mushrooms creates the best flavor combination.



  • 3 tbsp sesame seeds
  • ⅓ cup raw almonds
  • ½ cinnamon stick
  • ½ tsp whole allspice or ¼ teaspoon ground allspice
  • ½ tsp peppercorns
  • ¼ tsp ground cumin
  • ½ tsp dried oregano
  • ⅛ tsp ground cloves
  • 5 dried pasilla peppers (stem, seeds, and veins removed)
  • 2 dried guajillo peppers (stem, seeds, and veins removed)
  • 1 white onion (chopped)
  • 4 garlic cloves, peeled
  • 1 banana or plantain
  • 2 tbsps brown sugar
  • 2 corn tortillas
  • 2 tbsps peanut butter
  • 2 oz Mexican chocolate (chocolate abuelita or chocolate Ibarra are both sold in bars)
  • 8 cups vegetable stock
  • ½ cup vegetable oil
  • Salt to taste

Mushroom Enchiladas:

  • 12 corn tortillas
  • 1 white onion (finely sliced)
  • ½ cup vegetable oil
  • 8 cups cremini mushrooms sliced
  • Salt and pepper to taste


  1. Heat vegetable broth over medium-high heat until simmering.
  2. Heat a large skillet over medium heat. Add sesame seeds and toast until color changes slightly. Set aside in small bowl.
  3. Adjust heat for skillet to low. Add cinnamon stick, allspice, peppercorns, ground cumin, dried oregano, and ground cloves. Toast 1 minute until fragrant. Set aside in separate large bowl.
  4. Adjust heat for the skillet to medium. Add 4 tbsps oil.
  5. Add dried peppers and fry until they puff and slightly change color. Add to large bowl containing spices.
  6. In the same skillet, add almonds and cook until golden brown. Add to large bowl containing spices.
  7. Add 5 cups of hot vegetable stock to large bowl containing spices.
  8. Adjust skillet to medium-high heat. Add 1 tsp oil to skillet. Cook chopped onion and peeled garlic until translucent. Transfer to blender.
  9. Peel plantain and cut into half-inch pieces.
  10. Add 3 tsps oil to skillet. Sear plantain on both sides, until golden brown. Transfer to blender with onion and garlic.
  11. Cut 2 corn tortillas into pieces and fry lightly until crispy, adding oil as necessary.
  12. Transfer crispy corn tortilla pieces to blender.
  13. Add sugar and peanut butter to blender.
  14. Gradually add ingredients from the large spice bowl, blending in batches. Add vegetable stock as necessary. Ensure the lid is secure, and remove center piece to allow steam to escape.
  15. Place a large pot on the stove medium high heat. Add the blender mixture and simmer.
  16. Add Mexican chocolate to pot.
  17. Add salt to taste, starting with 1 tsp.
  18. The mole will thicken as it simmers. Add vegetable stock as necessary to reach desired consistency.
  1. In a large skillet, heat 5 tbsps vegetable oil over high heat.
  2. Add sliced onion and cook 2-3 minutes.
  3. Add sliced mushrooms and continue cooking until golden brown. Season with salt and pepper to taste.
  4. Add ¼ cup of oil to a small pan and lightly fry the corn tortillas one by one (15-20 seconds per side, until pliable).
  For Serving: Dip each tortilla in the mole sauce. Add 3 tablespoons of mushroom mixture and roll until a taco shape is formed. Serve on a plate and ladle on additional mole sauce. Garnish with toasted sesame seeds.

About The Author

Que Pasa

Que Pasa was created out of love for making and sharing real food. Each product is made in the same way it’s been made in Mexico for generation, with just a few, simple ingredients. Que Pasa products are always organic, non-GMO, gluten free and vegan, so dig in and enjoy.

Follow Us For News, Contests, Updates and More!