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Harina P.A.N.

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Chicken Enchiladas with Mole

30 mins
15 mins
Low
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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!
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Ingredients

4 portions
  • 2 cups PAN® Precooked White Corn Flour, 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 chili peppers, clean and roasted on the griddle
  • 4 ancho chili peppers, clean and roasted on the griddle
  • 3 guajillo chilies, clean and roasted on the griddle
  • 1/4 cups almond, comal toast
  • 1/4 cups raisin, comal toast
  • 1/4 cups peanut, comal roasting
  • 1/4 cups sesame seed, comal roasting
  • 1/2 rajas cinnamon, comal toast
  • 1 teaspoon oregano, comal roasting
  • 3 cloves, comal roasting
  • 4 allspices, 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 soup
  • 2 tablespoons lard
  • 1 tablet chocolate table, whole
  • to taste salt
  • 2 cups Water, for tortillas
  • 1 teaspoon salt, for tortillas
  • 3 cups chicken, shredded and cooked, for the filling
  • enough vegetal 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 coriander, finely chopped, to decorate

Preparation

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.

PRESENTATION

Serve the tacos dipped in mole. Accompany with red onion and coriander.

TIPS

If the dough is hard, add tablespoons of water until you get a homogeneous mixture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Hugo Solís
22/04/2020 18:09:55
El mole sale buenísimo.

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