Enmoladas with Chicken and Mole Sauce

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 dried ancho chilies 2 dried ancho chilies
• 2 dried guajillo chilies 2 dried guajillo chilies
• 1 dried pasilla chili 1 dried pasilla chili
• 1/4 cup (30g) almonds 1/4 cup (30g) almonds
• 1/4 cup (30g) peanuts 1/4 cup (30g) peanuts
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins
• 1/4 cup (30g) sesame seeds 1/4 cup (30g) sesame seeds
• 1/4 cup (30g) pumpkin seeds 1/4 cup (30g) pumpkin seeds
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon (5g) ground cinnamon 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground cloves 1/2 teaspoon (2.5g) ground cloves
• 1/2 teaspoon (2.5g) ground cumin 1/2 teaspoon (2.5g) ground cumin
• 1/2 teaspoon (2.5g) dried oregano 1/2 teaspoon (2.5g) dried oregano
• 2 cups (400g) shredded cooked chicken 2 cups (400g) shredded cooked chicken
• Salt, to taste Salt, to taste
• 12 corn tortillas 12 corn tortillas
• Sesame seeds, for garnish Sesame seeds, for garnish
• Crema Mexicana, for garnish Crema Mexicana, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the dried chilies until fragrant, about 2 minutes per side. Remove the stems and seeds from the chilies.
2. 2.
   In a medium saucepan, bring the chicken broth to a simmer. Add the toasted chilies, almonds, peanuts, raisins, sesame seeds, pumpkin seeds, cocoa powder, and 1 cup of water. Simmer for 10 minutes.
3. 3.
   In a separate skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Transfer the onion and garlic mixture to a blender. Add the simmered chili mixture, ground cinnamon, ground cloves, ground cumin, and dried oregano. Blend until smooth.
5. 5.
   Return the sauce to the saucepan and simmer for an additional 10 minutes. Season with salt to taste.
6. 6.
   In a separate skillet, warm the shredded cooked chicken. Season with salt to taste.
7. 7.
   Heat the corn tortillas on a griddle or skillet until pliable.
8. 8.
   To assemble the enmoladas, dip each tortilla into the mole sauce, coating both sides. Place a spoonful of the warmed shredded chicken in the center of each tortilla and roll it up. Repeat with the remaining tortillas and chicken.
9. 9.
   Place the rolled enmoladas on a serving platter and pour the remaining mole sauce over the top. Garnish with sesame seeds and a drizzle of crema Mexicana.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before using them helps to enhance their flavor. Be careful not to burn them, as it can make the sauce bitter.
• Cocoa powder — Use unsweetened cocoa powder to add depth and richness to the mole sauce.
• Corn tortillas — Heating the tortillas before assembling the enmoladas makes them more pliable and prevents them from breaking.

Tips & Tricks

• If you prefer a spicier mole sauce, you can add a small amount of chipotle peppers in adobo sauce.
• For a vegetarian version, substitute the chicken with sautéed vegetables or tofu.
• Make a double batch of the mole sauce and freeze it in portions for future use.
• Serve the enmoladas with a side of Mexican rice and refried beans for a complete meal.
• If you don't have access to traditional Mexican crema Mexicana, you can substitute it with sour cream.

Serving advice

Serve the enmoladas hot, garnished with sesame seeds and a drizzle of crema Mexicana. Accompany them with Mexican rice, refried beans, and a fresh salad for a satisfying meal.

Presentation advice

Arrange the enmoladas on a platter, pouring the remaining mole sauce over the top. Sprinkle sesame seeds on the sauce for an attractive presentation. Serve with a side of Mexican rice and refried beans to complete the dish.