Shrimp Enchiladas with Mole

Ingredients

• 2 servings chili de arbol powder for garnish
• 1 small piece mexican chocolate ()
• 6  corn tortillas 
• 0.5 teaspoon garlic powder 
• 0.3 cup mole sauce prepared your favorite (recommended: Dona Maria)
• 6 small jalapeño peppers 
• 1 teaspoon kosher salt 
• 1  lime quartered
• 2 tablespoons olive oil 
• 1 cup mexican queso fresco crumbled
• 1 head romaine lettuce sliced
• 0.5 cup mozzarella cheese shredded
• 18 medium shrimp peeled
• 0.5 teaspoon paprika sweet
• 1  tomatoes thick sliced
• 1 large onion white peeled sliced

Equipment

• baking pan
• grill

Directions

1. In an aluminum baking tray on a preheated grill, mix mole and olive oil together.
2. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.
3. Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side.
4. Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.
5. Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely.
6. Place some shrimp in each tortilla, roll up loosely, and set seam down in mole.
7. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.
8. Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco.
9. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos.