Textured Vegetable Protein Mole Enchiladas

2 cups Red Mole Sauce (see below)
1/3 cup olive oil
6 cloves garlic, peeled
1/2 onion finely chopped
1 1/2 cups textured vegetable protein granules soaked for 10 minutes
in 1 1/4 cups water or vegetable stock
1/2 tsp thyme
1/2 tsp cumin
1 tsp salt
12 corn tortillas

Prepare the Mole Sauce. While it's cooking, heat the olive oil and
sauté the garlic and onion for 5 minutes. Add the soaked textured
vegetable protein, thyme, cumin and salt, and stir well to combine
over low heat.

Warm the tortillas one at a time on a hot comal or dry skillet, then
dip in the Red Mole Sauce until soft. Place on a working plate, place
a small amount of the seasoned textured vegetable protein in the
middle and roll into a tube.

Arrange the filled tortillas in an ovenproof dish until read to serve.
Warm for 15 minutes in a 375F oven. Place two on each plate and cover
with more sauce. Serve with Mexican rice and a salad.


Red Mole Sauce (makes 2 cups)

4 ancho chillies, roasted and seeded
2 tomatoes, roasted, peeled and seeded
5 cloves of garlic, roasted and peeled
1/3 cup almonds
1/3 cup peanuts
1/3 cup raisins
1 slice of toasted bread
3 green onions, chopped
1 tsp sea salt water
1/4 cup sesame or corn oil

The traditional Mexican way to roast the chile, tomatoes and garlic is
on a hot comal. You may also roast them in a dry skillet, turning to
scorch on all sides. Some American cooks roast them under the broiler
in the oven. After roasting blend all the ingredients except the oil
with enough water to make a thick sauce. Heat the oil in a heavy
saucepan and add the sauce. Cook 20 minutes add water to thin the
sauce as desired.