Name: Chicken Flautas with Easy Mole
Prep time: 75 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 cups pumpkin seeds, for the mole paste; 1 teaspoon allspice berry, for the mole paste; 1 teaspoon clove, for the mole paste; 1/4 cups sesame seeds, for the mole paste; 1 teaspoon cumin, for the mole paste; 1/4 onions, for the mole paste; 1 clove garlic, for the mole paste; 1 cup animal crackers, for the mole paste; 4 guajillo chiles, for the paste (seedless, soaked in hot water); 5 ancho chiles, for the paste (seedless, soaked in hot water); 2 tablespoons vegetable oil, for the mole; 3 cups chicken broth, for the mole; 1 Mexican chocolate tablet, for the mole; 2 cups chicken breast, (cooked and shredded) for the flautas; 12 corn tortillas, hot and oval, for flautas; vegetable oil, for frying the flautas; sour cream, for serving; queso fresco, crumbled, for serving; red onion, in strips for serving; avocado, in slices for serving; fresh cilantro, for serving

Preparation

25 mins

50 mins

Low

In a hot comal, toast the pumpkin seeds, allspice, cloves, sesame seeds, cumin, onion, garlic, and animal crackers until they are golden brown. Remove and blend with the guajillo and ancho chiles until you obtain a paste-like mixture. Set aside. In a saucepan, heat the oil, add the mole paste and chicken broth; stir until completely mixed. Cook for 10 minutes and incorporate the chopped chocolate; let it dissolve, season with salt, and maintain over medium heat for 8 more minutes. Set aside.