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Mole Poblano Shrimp Enchiladas'
Mole Poblano Shrimp Enchiladas'

Before you jump to Mole Poblano Shrimp Enchiladas' recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Continue reading for some ways to go green and save energy, generally in the kitchen.

Probably the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. When you find out it will take 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances will certainly boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. Many individuals wrongly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is especially efficient when it’s full before a cycle is commenced. Save even more money by air drying and also cool drying your dishes instead of heat drying them.

The kitchen alone offers you many small means by which energy and money can be saved. Green living just isn’t that difficult. A lot of it really is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to mole poblano shrimp enchiladas' recipe. You can cook mole poblano shrimp enchiladas' using 31 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mole Poblano Shrimp Enchiladas':
  1. Use 4 dried pasilla Chile's
  2. Prepare 3 dried new mexico Chile's
  3. Use 2 dried guajillo Chile's
  4. Take 1 whole onion
  5. Take 4 clove garlic
  6. Get 1 corn tortilla
  7. Use 1/4 tsp ground cloves
  8. You need 1 tbsp corn oil
  9. You need 1/4 cup raisins
  10. Prepare 1/4 cup almonds
  11. Prepare 2 tbsp chicken bullion
  12. You need 1 tbsp garlic salt
  13. Provide 1/2 tbsp cumin
  14. You need 1 tsp salt
  15. Get 2 tbsp sesame seeds
  16. Provide 1 mexican cream to drizzle on top
  17. Provide 1 queso fresco for topping
  18. Use 1 yellow corn tortillas
  19. Use shrimp filling
  20. Get 2 diced green onions
  21. You need 1 cup shredded Monterey jack cheese
  22. Get 1/4 cup cotija cheese
  23. You need 1 tbsp tajin seasoning
  24. Use 1/2 lime squeezed
  25. Provide 1/2 tsp seafood seasoning
  26. Get 1 pinch oregano
  27. Prepare 1/4 lb pre cooked cleaned shrimp
  28. Provide 1 tbsp olive oil
  29. Take 1 tab butter
  30. Get 1/2 tsp minced garlic
  31. Get 1 tsp cilantro flakes
Instructions to make Mole Poblano Shrimp Enchiladas':
  1. cut tops of chiles and seed and devain them. Add to pot with whole peeled onion, and garlic gloves. Boil for 10minutes high heat till chiles are soft and onion also.Do not throw water you will use some when blending
  2. add all ingredients to blender, the corn tortilla just wrip into pieces easier to blend.slowly add in your liquid where you have a not to thin or thick sauce.about 1-2 cups should do.
  3. once blended add your corn oil to a pan and strain your sauce to pan you'll need to cook down about 20minutes on low heat
  4. well your sauce is cooking add the butter, garlic n olive oil into a pan. Chop up shrimp into bite size pieces add to olive pan, and add all seasonings cook for about 6minutes turn off heat squeeze lime over and set aside
  5. heat your 1/2 cup corn oil add in your corn tortilla your just gonna do quick flash fry about 40 seconds each side. immefiatly add to mole sauce place on plate add a little shrimp and cheese mixture and roll. Continue same process top with drizzle sour cream queso fresco and a pinch of sesame seeds

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