Serves 4-5

4 mexican squash (13oz) grated

1 ½  cup flour

3/4 cup queso oaxaca grated

¼   red onion, fine chop

¾  tsp salt

⅛ tsp black pepper

8-10 tortillas

1 cup Guelaguetza's Mole Negro (recipe here)

1. Using a box grater, grate all of the squash into a medium bowl. Once grated, squeeze out as much liquid from the shredded squash as possible and drain. Set aside.
2. Finely chop ¼ of a red onion and add to the squash. Add the grated queso the onion and squash and mix till everything is equally incorporated.
3. Mix the flour, salt and pepper together and add to the rest of the ingredients. Mix everything together well and set aside.
4. Add a medium sized skillet over medium heat and approximately one cup of frying oil. While the pan heats up, Heat up the tortillas over a comal, then fill each with about 3 tbsp of the squash mixture. Add the stuffed tortillas, two at a time to the pan and allow to fry until golden brown, about 2 minutes each side. Remove from the pan and allow to drain and cool on a plate lined with paper towel.
5. As the enmoladas drain, make 1 package of mole negro starter. 
6. Pour mole over the stuffed tortillas, top with parsley and red onions.