Ingredients: (Yields: 20 portions)
1 head Napa Cabbage for shell
Filling:
4 Idaho Potatoes
1 Large Butternut Squash
2lbs. Cremini Mushrooms
Salt to taste
Mole Rojo Sauce:
14 Dried Juagillo Chilies
5 Dried Puyol Chilies
5 Cloves of Garlic
½ Cup Grapeseed Oil
1 Medium Onion
4 Red Heirloom Tomatoes
8 Cups Fresh Yellow Corn
1 Tsp. Cumin
4 Cups water
Salt to Taste
Preparation Filling:
Peel and dice both the potatoes and the butternut squash. Sauté the potatoes for 5 minutes in a sauté pan on medium heat with 5 Tbsp. of olive oil. Once the potatoes are a bit golden add the butternut squash and sauté for another 5 minutes. Turn off heat and set aside. In another sauté pan, add the mushrooms with olive oil and sauté for a few minutes until tender. Remove from heat and drain excess water and liquid. Mix mushrooms with the potato and squash mixture.
Preparation Mole Rojo Sauce:
In a sauté pan, add ¼ cup grapeseed oil and sauté both dried chilies, garlic cloves and onion until golden brown. Set aside. Using the other half of the grapeseed oil, in a second pan, sauté the tomatoes and corn for approximately 8 minutes on medium heat. Going back to the chilie mixture, add cumin, water and salt to taste and heat to boil for 6 minutes to infuse flavors. Remove from heat and put chilie mixture in blender.
Assembling the Enchiladas:
Rinse the Napa cabbage and take off the leaves. Add water to a deep medium sauce pan and blanch cabbage leaves for 25 seconds. Cool off the leaves on an ice bath and dry. Now using the two Tbsp. of the filling, stuff one leaf and roll sides first, then long ways until closed. Repeat this until all leaves and filling are completed. Place on serving platter and pour the mole rojo sauce on top. As an option, crumble queso fresco, cilantro and a sunny up organic egg.
