20 medium to large corn tortillas
1 large jar of mole (2 small jars or about 4-6 cups of prepared mole)
Dried Ancho chile powder to taste
White cheese shreds
Veggies for filling
Canola or corn oil
Salt and pepper
First, cook your veggies. I used zucchini sticks, bell peppers, and portobello slices that i cooked in a saute pan with salt and pepper. You could also use just cheese, potato, squash, seitan, tofu, or whatever protein you like. while the filling is cooling, steam your tortillas. You can cook them on a burner one or two at a time, but steaming them in the micro is easier.
I fried my filled tortillas before baking to bring out the flavor in the tortillas. You can just fill, roll, and place in your baking dish if you want to reduce the amount of fat in your finished dish, but you'll need cooking spray for the baking dish. When you can handle both tortillas and filling with your bare hands, start rolling them into little taquitos. Use toothpicks to keep them from unrolling and fry them until golden brown in a hot frying pan with sufficient oil to cover half of each taquito.
When they're cool enough to handle, take out the toothpicks and place in a baking dish. Cover the top with shredded cheese, I used +Follow Your Heart Monterey Jack, and tent with foil. Bake in a 350º oven for 15-20 minutes, just enough to melt the cheese and allow the mole to soak into the tortillas. Usually I serve these with rice.
Note for IC Diet: pipian is IC friendly. Please check the label for irritating ingredients or make it from scratch in a food processor. Fillings can include veggies on he safe list, like red bell pepper, mushrooms, zucchini, potato, etc. Daiya cheese shreds are a good non-irritating non-dairy cheese.
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