Yellow Mole Sauce:

• Pinch saffron with hot water (see notes)
• 3 tablespoons olive oil
• 1 onion, white or yellow, rough chopped
• 4 garlic cloves, 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)
• 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 or frozen
• 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 (6 ounces), divided
• 1/4 cup cilantro
• 8 x 6-inch corn tortillas

Garnish:

• Cilantro
• Radish, thinly sliced
• Microgreens