Your rating
Not rated yet!
Modify
Enchiladas de Mole
Created by: Howcan Team
Ingredients
- 2 cups of shredded cooked chicken
- 12 corn tortillas
- 1/4 cup of vegetable oil
- 1/2 cup of sesame seeds
- 1/4 cup of almonds
- 1/4 cup of raisins
- 3 tablespoons of vegetable oil
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 3 cups of chicken broth
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 1/2 teaspoon of salt
- 6 ounces of Mexican chocolate
- 1/4 cup of sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat. Fry the tortillas one at a time for about 5 seconds on each side, until softened. Drain on paper towels.
- In a dry skillet, toast the sesame seeds, almonds, and raisins over medium heat until golden brown, about 5 minutes. Transfer to a blender and blend until finely ground.
- In the same skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Pour in the ground seed and nut mixture, and stir in the chicken broth, cinnamon, cloves, cumin, coriander, and salt. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Stir in the Mexican chocolate and sugar until the chocolate is melted and the sauce is smooth.
- Dip each tortilla in the mole sauce, then fill with shredded chicken and roll up. Place the filled tortillas seam-side down in a 9x13 inch baking dish.
- Pour the remaining mole sauce over the enchiladas, and sprinkle with any remaining sesame seeds.
- Bake in the preheated oven for 20 minutes, until heated through.
- Serve the enchiladas de mole hot, and enjoy!
Enchiladas de Mole have a rich history dating back to ancient Aztec and Mayan civilizations. The dish originated in Mexico, where it quickly became a beloved staple of Mexican cuisine. Mole, a complex sauce made with a blend of chilies, chocolate, and spices, is the star of this dish, adding a deep, savory flavor to the enchiladas. Chefs in the region of Puebla are renowned for their expertise in creating the perfect mole sauce, and their enchiladas de mole are a must-try for any food enthusiast. Today, the best versions of this dish can be found in authentic Mexican restaurants that prioritize traditional recipes and high-quality ingredients. To make the perfect enchiladas de mole, it's crucial to get the mole sauce just right, as it's the heart and soul of the dish. While the traditional method of making mole sauce is time-consuming and labor-intensive, it's well worth the effort for the depth of flavor it imparts. For those looking for a quicker alternative, some chefs have developed simplified versions of mole sauce without compromising on taste. Whether you're savoring this dish in a bustling Mexican eatery or attempting to recreate it at home, enchiladas de mole are a true culinary delight that showcases the rich and diverse flavors of Mexico.
90 min
6
450 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Caramel Drizzled Chocolate Chip Cookies with Sea Salt
Delicious chocolate chip cookies with a sweet caramel drizzle and a sprinkle of sea salt on top.
25 min
24 cookies
180 per cook calories
Beef and Guinness Pie
A hearty and flavorful beef and Guinness pie that is perfect for a cozy dinner.
150 min
6
450 calories
Beef Heart and Root Vegetable Stew
A hearty and nutritious stew made with beef heart and a variety of root vegetables.
200 min
6
350 calories