Yellow Mole Sauce:

• pinch saffron with hot water (see notes)
• 3 tablespoons olive oil
• 1 onion, white or yellow, rough chopped
• 4 garlic, rough chopped
• 2 yellow bell peppers (or one orange and one yellow for BEST color)
• 1 3/4 cups chicken broth
• 1/2 cup raw pumpkin seeds (or raw cashews)
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1/2 teaspoon ground annatto (optional, sometimes hard to find, feel free to leave it out)
• 1/8–1/4 teaspoon cayenne
• 3/4 teaspoons salt, more to taste
• 1/2 teaspoon pepper
• 1/2 teaspoon turmeric, optional, for color.
• 1 1/2 tablespoons lime juice (zest it, save for filling)

Shrimp Enchilada Filling:

• 1 tablespoon butter
• 2 garlic cloves, rough chopped
• 1 –2 tablespoons jalapeno, finely chopped
• 1 lb shrimp, raw, peeled and deveined, chopped
• 1 1/2 cups corn, fresh is nice, frozen is fine
• 1 teaspoon dried oregano
• 1 tablespoon lime zest
• 1 teaspoon Salt
• 1/2 teaspoon pepper
• 1 1/2 –2 cups shredded mozzarella or queso fresco, divided (6 ounces)
• 1/4 cup cilantro

8 x 6-inch corn tortillas 

Garnish: cilantro, radish, microgreens