Chicken Enchiladas With Mole Sauce

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Description

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle’s La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.

Ingredients

  • 2 tablespoons lard
  • ½ onion, sliced
  • 2 cloves garlic, sliced
  • 1 teaspoon salt
  • 1 tablespoon cumin seeds
  • 2 poblano peppers, seeded and thinly sliced
  • 2 Anaheim peppers, seeded and thinly sliced
  • 4 skinless, boneless chicken thighs, cut into chunks
  • 4 cups chicken broth
  • 2 cups chicken broth
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 corn tortilla, cut into 1-inch strips
  • 4 tomatoes, cut in half crosswise
  • 3 tomatillos, cut in half crosswise
  • 2 tablespoons lard
  • ½ onion, sliced
  • 5 cloves garlic, sliced
  • 2 teaspoons cumin seeds
  • 2 cups chicken broth
  • salt to taste
  • 1 teaspoon white sugar, or more to taste
  • 3 ounces dark chocolate, coarsely chopped
  • 12 corn tortillas
  • ½ bunch fresh cilantro, coarsely chopped
  • ½ cup crumbled queso fresco

Instructions

  1. Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion
  2. 2 cloves garlic
  3. 1 teaspoon salt
  4. 1 tablespoon cumin seeds
  5. poblano peppers
  6. and Anaheim peppers; cook and stir until onions are soft
  7. 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth
  8. cover
  9. and simmer until reduced
  10. about 40 minutes.
  11. Heat 2 cups chicken broth in a saucepan until it begins to simmer
  12. about 5 minutes. Pour broth into a blender.
  13. Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic
  14. 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened
  15. about 10 minutes. Blend chile and tortilla mixture until smooth.
  16. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened
  17. 3 to 4 minutes per side.
  18. Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion
  19. 5 garlic cloves
  20. 2 teaspoons cumin seeds; cook and stir until onions are soft and golden
  21. 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
  22. Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth
  23. salt
  24. sugar
  25. and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted
  26. about 5 minutes.
  27. Toast tortillas in a dry skillet over medium heat until golden and soft
  28. 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas
  29. 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce
  30. 1 to 2 tablespoons chopped cilantro
  31. and 1 to 2 tablespoons queso fresco.

Prep Time: 30 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 55 mins

Servings: 4

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