Serves 4

  • 4 Tbsp. vegetable oil, divided
  • 1 large red pepper, cut into 1/2" dice
  • 1/2 tsp. kosher salt, plus a pinch
  • 1/2 cup chopped cilantro, plus 2 Tbsp. leaves for garnish
  • 1 small onion, chopped
  • 1 garlic clove, peeled and smashed
  • 1/4 tsp. ground cumin
  • Pinch of ground cloves
  • 1 tsp. unsweetened cocoa powder
  • 1 canned chipotle chili in adobo, chopped, plus 1 Tbsp. adobo sauce
  • 3/4 cup strongly brewed coffee
  • 1 (14.5-ounce) can stewed diced tomatoes
  • 2 tsp. light brown sugar
  • 2 Tbsp. peanut butter
  • 8 corn tortillas
  • 1 (7-ounce) goat cheese log, chilled, 6 ounces sliced 1/8" thick and 2 Tbsp. crumbled

Active time: 30 minutes
Total time: 50 minutes

In a medium saucepan, heat 1 Tbsp. oil over high heat. Add red pepper and a pinch of salt and cook, tossing a few times, until blistered, about 2 minutes. Transfer to a medium bowl. Stir chopped cilantro into red pepper pieces. To saucepan add 2 Tbsp. oil, onion, and garlic and cook over high heat, stirring a few times, until starting to brown, about 3 minutes. Add cumin, cloves, and cocoa and stir. Add chipotle and adobo sauce, coffee, tomatoes, and brown sugar and bring to a boil. Boil over medium-high heat, stirring a few times, for 5 minutes. Stir in peanut butter. With an immersion blender, carefully puree until lightly chunky (you can also use a standard blender, returning mole to pan after pureeing). Season with remaining 1/2 tsp. salt.

Preheat oven to 400°. Line a large rimmed baking sheet with foil. In a large skillet, heat 1/2 Tbsp. oil over high heat. Add a tortilla and cook until hot and pliable, about 10 seconds per side. Using tongs, transfer to baking sheet. Repeat with remaining tortillas. Add remaining oil in dribbles as needed and adjust heat to medium if skillet gets too hot. Add 1/2 cup mole sauce to skillet to coat bottom.

On each tortilla, add 2 rounded Tbsp. red pepper mixture and 2 1/2 slices cheese and roll up tightly. Transfer to the skillet. Repeat with remaining tortillas and fillings. Spoon all but 1 cup of remaining mole sauce over enchiladas to cover. Scatter crumbled cheese on top. Bake until heated through, about 20 minutes.

Reheat remaining mole sauce and scatter cilantro leaves over enchiladas. Place 2 on each plate and pass remaining mole sauce at the table.

Good to Know: An immersion blender is the quickest and cleanest way to puree soups and sauces right on the stove top. You'll have only the immersion stick to rinse clean!


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