Preparing the Chicken
The first step to making enchiladas de mole is to prepare the chicken. You'll need about 1 pound of boneless, skinless chicken breasts. Here's how to cook the chicken:
1. Preheat your oven to 375°F.
2. Season the chicken breasts with salt and pepper to taste.
3. Place the chicken in a baking dish and add 1/2 cup of chicken broth.
4. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the chicken is cooked through.
5. Remove the chicken from the oven and let it cool for a few minutes.
6. Once the chicken has cooled, shred it into small pieces using a fork or your hands.
Preparing the Mole Sauce
The next step is to prepare the mole sauce. Mole is a complex sauce that's made with a variety of ingredients, including chili peppers, spices, nuts, and chocolate. Don't be intimidated by the long list of ingredients – making mole is easier than you might think. Here's how to make mole sauce:
Ingredients
- 2 tablespoons vegetable oil - 1 onion, chopped - 3 garlic cloves, minced - 2 cups chicken broth - 2 ancho chili peppers, seeded and chopped - 2 pasilla chili peppers, seeded and chopped - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cloves - 1/4 teaspoon ground coriander - 1/4 teaspoon dried oregano - 1/4 teaspoon dried thyme - 1/4 cup raisins - 1/4 cup slivered almonds - 1/4 cup sesame seeds - 1/4 cup pumpkin seeds - 2 tablespoons unsweetened cocoa powder - 1 tablespoon sugar - Salt and pepper to taste
Instructions
1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
3. Add the chicken broth, ancho chili peppers, pasilla chili peppers, cumin, cinnamon, cloves, coriander, oregano, and thyme. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the raisins, almonds, sesame seeds, and pumpkin seeds to the saucepan. Stir to combine.
6. Continue to simmer the mixture for another 10 minutes.
7. Add the cocoa powder and sugar to the saucepan. Stir to combine.
8. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
9. Season the mole sauce with salt and pepper to taste.
Assembling the Enchiladas
Now that you've prepared the chicken and mole sauce, it's time to assemble the enchiladas. Here's how to do it:
Ingredients
- 12 corn tortillas - 1/4 cup vegetable oil - 1 cup crumbled queso fresco - 1/4 cup chopped cilantro - 1/4 cup diced red onion
Instructions
1. Preheat your oven to 350°F.
2. Heat the vegetable oil in a small skillet over medium heat.
3. Dip a tortilla in the oil and cook for about 10 seconds on each side, or until it's soft and pliable.
4. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
5. Spread a spoonful of the mole sauce onto each tortilla.
6. Add a spoonful of the shredded chicken on top of the mole sauce.
7. Roll up the tortilla and place it seam-side down in a baking dish.
8. Repeat with the remaining tortillas and filling.
9. Pour the remaining mole sauce over the enchiladas.
10. Sprinkle the crumbled queso fresco over the top of the enchiladas.
11. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
12. Garnish with chopped cilantro and diced red onion.
Conclusion
Congratulations! You've just made a delicious plate of enchiladas de mole. This dish is perfect for a special occasion or a family dinner. Don't be afraid to experiment with the mole sauce – you can adjust the spices and seasonings to suit your tastes. Serve the enchiladas with a side of rice and beans for a complete meal. We hope you enjoyed this simple cooking guide and that you'll try making enchiladas de mole again and again. Happy cooking!
