Name: Mole Enchiladas with Chicken
Prep time: 140 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 pasilla chiles, for the mole paste; 6 mulato chiles, for the mole paste; 1/4 cups almonds, for the mole paste; 1/4 cups pecans, for the mole paste; 1/2 cups raisins, for the mole paste; 1/3 cups hazelnuts, for the mole paste; 1/4 cups sesame seeds, toasted, for the mole paste; 3 tablespoons pine nuts, pink, toasted; 4 tablespoons peanuts, for the mole paste; 4 tablespoons pumpkin seeds, for the mole paste; 1 teaspoon allspice berry, for the mole paste; 1 cinnamon stick, for the mole paste; 2 tablespoons vegetable oil, for frying; 1 clove garlic; 1/4 onions; 1 plantain; 1/2 Mexican chocolate tablets, for cooking the mole; 1 teaspoon vegetable oil; 4 cups chicken broth; vegetable oil; corn tortillas; chicken breast, cooked and shredded; sour cream, for garnish; queso fresco, for garnish; onion, for garnish, sliced

Preparation

1h 20 mins

Low

On a griddle, toast the pasilla pepper, mulato pepper, almonds, walnuts, raisins, hazelnuts, sesame seeds, pine nuts, peanuts, pumpkin seeds, allspice, and cinnamon stick. Remove and set aside. In a skillet over medium heat, heat the oil and fry the bananas until golden. Set aside.