Merry Christmas from Amy and family! We celebrated with a brunch of enchiladas with Mano Y Metate Mole Negro, filled with sweet winter squash, and served with beans and eggs. Hearty and healthful, to offset the cookies and sweets.
I started with a giant ha:l, a Tohono O’odham sweet orange fleshed winter squash. I got this one from Crooked Sky Farms via Tucson CSA. The safest way to open it is dropping it on the hard floor!
After prying it open, I removed the seeds, carefully removed the thick peel with a big knife, chopped it into bite sized pieces and simmered just until tender in vegetable broth.
Then I made the Mole Negro using a tin of Mano y Metate mole powder, oil and the squash cooking liquid.
Corn tortillas fried in oil until leathery are the backbone of rolled echiladas.
After dipping the tortillas in the mole, I filled with a squash and crumbled queso fresco.
These enchiladas are rolled and baked uncovered at 375 degrees F for maybe 20 minutes, or until heated though and bubbly.
Garnish with cilantro and more queso fresco. Perfect for brunch or any special meal of the day. Happy holidays!
3 thoughts on “Holiday Brunch: Enchiladas with Sweet Winter Squash and Mole Negro”
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Great idea. Lovely vegetarian meal.