Name: Mole Chicken Enchiladas
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups PAN® pre-cooked white corn meal, 1 kg; 2 tomatoes, grilled on the comal, with skin; 1/4 onions, grilled on the comal; 1 clove garlic, toasted on the comal; 6 pasilla chiles, clean and toasted on the comal; 4 ancho chiles, clean and toasted on the comal; 3 guajillo chiles, clean and toasted on the comal; 1/4 cups almonds, toasted on the comal; 1/4 cups raisins, toasted on the comal; 1/4 cups peanuts, toasted on the comal; 1/4 cups sesame seeds, toasted on the comal; 1/2 sticks cinnamon, toasted on the comal; 1 teaspoon oregano, toasted on the comal; 3 cloves, toasted on the comal; 4 allspice berries, toasted on the comal; 1 tablespoon cumin, toasted on the comal; 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 the tortillas; 1 teaspoon salt, for the tortillas; 3 cups chicken, shredded and cooked, for the filling; vegetable oil; 1/2 cups sour cream, for serving; 1/2 cups panela cheese, crumbled, for serving; 1 red onion, in rings, for serving; 4 tablespoons cilantro, finely chopped, for garnish

Preparation

30 mins

15 mins

Low

Blend the roasted tomato along with the onion, garlic, toasted chiles, almond, raisins, peanut, sesame, cinnamon, oregano, clove, allspice, cumin, fried plantain, slices of bread, and one cup of chicken broth to obtain a thick mixture. If necessary, divide the ingredients to make it easier to blend. Fry the mole in a pot with hot lard. Add the remaining chicken broth and dissolve the chocolate tablet; season with salt and cook for 20 minutes over low heat. Reserve.

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Mole Chicken Enchiladas

Ingredients

Preparation

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