Chicken Enchiladas with Mole
Harina P.A.N.
Chicken mole enchiladas are a classic of Mexican cuisine and in addition to learning how to make mole from scratch, you can enjoy this recipe with PAN® Precooked White Corn Flour tortillas, which in addition to being delicious, are very easy to do. Get ready to enjoy the best flavor accompanied by a homemade black mole. Enjoy them at any time of the day!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups PAN® pre-cooked white corn meal, 1 kg
  • 2 tomatoes, roasted on the griddle, with skin
  • 1/4 onions, roasted on the griddle
  • 1 clove garlic, roasted on the griddle
  • 6 pasilla chiles, clean and roasted on the griddle
  • 4 ancho chiles, clean and roasted on the griddle
  • 3 guajillo chiles, clean and roasted on the griddle
  • 1/4 cups almonds, comal toast
  • 1/4 cups raisins, comal toast
  • 1/4 cups peanuts, comal roasting
  • 1/4 cups sesame seeds, comal roasting
  • 1/2 sticks cinnamon, comal toast
  • 1 teaspoon oregano, comal roasting
  • 3 cloves, comal roasting
  • 4 allspice berries, comal toast
  • 1 tablespoon cumin, comal roasting
  • 1/2 cups plantain, fried and sliced
  • 2 slices white bread, fried, like bolillo or telera
  • 4 cups chicken broth
  • 2 tablespoons lard
  • 1 Mexican chocolate tablet, whole
  • salt
  • 2 cups water, for tortillas
  • 1 teaspoon salt, for tortillas
  • 3 cups chicken, shredded and cooked, for the filling
  • vegetable oil
  • 1/2 cups sour cream, To accompany
  • 1/2 cups panela cheese, crumbled, to accompany
  • 1 red onion, in rings, to accompany
  • 4 tablespoons cilantro, finely chopped, to decorate
Preparation
30 mins
15 mins
Low
  • Blend the roasted tomato together with the onion, garlic, roasted chilies, almonds, raisins, peanuts, sesame, cinnamon, oregano, cloves, fat pepper, cumin, fried male plantains, slices of bread and a cup of chicken stock for a thick mixture. If necessary, divide the ingredients to make it easier to blend them.
  • Fry the mole in a saucepan with hot butter. Add the rest of the chicken stock and dilute the chocolate strip; season with salt and cook for 20 minutes over low heat. Reservation.
  • For the tortillas, mix the water and salt in a bowl. Gradually incorporate the PAN® Precooked White Corn Flour, knead until achieving a homogeneous consistency. Cover and reserve the dough 5 to 10 minutes.
  • Divide the dough into equal portions and form small balls. In a press or tortilla, place two thick plastic sheets and add a portion of dough in the center. Press until you get the shape of the desired omelette.
  • Cook on a griddle, griddle, or frying pan on high for 50 seconds, flip and grill for an additional 50 seconds. Keep the tortillas warm with a napkin.
  • To assemble the enchiladas, run the tortillas in hot oil for 10 seconds. Fill the tortillas with the shredded chicken, place on a plate and bathe with the mole sauce. Finally, add a little sour cream, the panela cheese, the, the coriander. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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