Enmoladas de Calabaza

Ingredients

• 4 Mexican squash (13 oz), grated
• 1 1/2 cups flour
• 3/4 cup queso Oaxaca, grated
• 1/4 red onion, finely chopped
• 3/4 tsp salt
• 1/8 tsp black pepper
• 8-10 tortillas
• 1 cup mole negro (Guelaguetza)
• Frying oil
• Parsley and red onion, to garnish

Directions

• Using a box grater, grate all of the squash into a medium bowl. Squeeze out as much liquid from the shredded squash as possible and drain.
• Finely chop the red onion and combine with the squash. Mix in the grated cheese until evenly distributed.
• Combine the flour with the salt and pepper, then add to the squash mixture and blend thoroughly.
• Heat about 1 cup of frying oil in a medium skillet over medium heat. Warm the tortillas, fill each with about 3 tablespoons of filling, then fry two at a time until golden brown, about 2 minutes each side. Drain on paper towels.
• Warm the mole negro while the enmoladas cool slightly.
• Pour the mole over the stuffed tortillas and garnish with parsley and red onion.

From Guelaguetza on Instagram; full recipe at ilovemole.com.