Mole Mushroom Enchiladas
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.