Mole Poblano Shrimp Enchiladas'

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

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.

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

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

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