Enchiladas de Mole Poblano

mole-enchiladas.jpg
Enchiladas de Mole Poblano, Shredded Chicken served with Corn Tortillas, Mole Poblano, Sour Cream, Mexican Cheese, White Onion, Toasted Sesame Seeds, Mexican Rice and Refried Black Beans
Recipe By: Executive Chef Sarah Rocío Gomez
  • PrepN/A |
  • TotalN/A |
  • Serves 8

Ingredients

  • For Enchiladas:
    • 1 cup canola oil
    • 24 corn tortillas
    • 6 cups chicken meat, cooked and shredded
    • 3 cups mole sauce
    • 1 cup sour cream
    • 2 cups queso fresco, shredded
    • 1 red onion, sliced
  • For Mole Sauce:
    • (Makes 1.5 to 2 quarts)
    • 6 mulato dried chili peppers
    • 4 negro dried chili peppers
    • 2 ancho dried chili peppers
    • 8 cups chicken or vegetable stock
    • 3/4 lb roman tomato, cut into halves
    • 1/4 lb tomatillo, husks removed, rinsed, cut into halves
    • 1/2 ripe plantain, peeled, sliced and fried
    • 2 tbsp raisin
    • 1/4 white onion
    • 2 garlic cloves, peeled
    • 1/4 cup whole almonds
    • 1/4 cup peanuts, unsalted
    • 2 tbsp hulled raw green pumpkin seeds
    • 1/4 cup pecans, halves
    • 1 cinnamon stick, (mexican canela or ceylon variety)
    • 4 whole cloves
    • 1/2 tsp whole all-spice
    • 1/2 tsp cumin seeds
    • 1 corn tortilla, fried
    • 1 slice french bread or bolillo bread, fried
    • 2 oz mexican chocolate (abuelita, ibarra or other brand)
    • 2 tsp brown sugar
    • 2 tsp salt

Instructions

For Mole Sauce

1.Wipe all the dried chili peppers clean with a damp cloth and remove all the stems, veins and seeds
2.In a large skillet, toast the chili peppers, two to three at a time, until slightly blistered and aromatic, toasting each chili for approximately 10 seconds

3.Put the chili peppers in a pan with the broth as they are toasted. Let them slightly boil for about 10 minutes or until soft

4.In the same skillet, heat 1/4 cup of oil or lard and fry the tomatoes and tomatillos, until they are a paste. This paste is later added to the mole sauce when all the ingredients are boiled together.

5.Add chili peppers, plantains and raisins to the broth

6.In another skillet, grill the ¼ onion and garlic until they start to brown in spots.

7.Add to the broth and let it cool

8.Meanwhile, in a medium skillet toast the almonds until they start to color (light brown color) and are aromatic, add the peanuts, pumpkin seeds and pecans, moving the pan frequently, so they do not get burned

9.Add to a bowl and keep aside

10.Toast the cinnamon stick in the same skillet for one minute, add the cloves, all spice and finally the cumin

11.Add to the bowl and let them cool

12.Boil the mixture for 15 minutes

13.Transfer some of the broth, with the boiled ingredients, fried tortilla and fried bread to a blender

14.Mix mixture together with the bowl ingredients and create a purée as smooth as possible, pour in a large bowl

15.Repeat in batches until all are blended, if necessary use more stock or water to help to blend

16.In a large, heavy deep pot, heat 1/4 cup oil or lard. Add the blended mixture from the bowl

17.Bring to a boil, stirring constantly and cook for 30 minutes, stir frequently to prevent sticking. Continue cooking on reduced heat for an additional 20 minutes, stirring constantly to prevent sticking.

18.After 30 minutes, add the chocolate and stir, constantly to prevent scorching, until the chocolate melts

19.The sauce should have the consistency of gravy, if too thick, add more broth

20.Add the sugar, salt and let it simmer for 10 more minutes

21.The sauce is ready to use

For Enchiladas

1.Heat the oil in a medium skillet over medium-high heat until it simmers

2.With tongs, dip the tortillas, one at a time, into the hot oil for about 3 seconds, until limp

3.Drain tortillas on a dry paper towel to absorb any excess oil

4.In a skillet, mix the shredded chicken with the mole sauce until warm

5.To assemble the enchilada, put one tortilla on a plate and put about 2 tablespoons of the chicken with mole sauce onto the center of the tortilla

6.Roll the filled tortilla, now an enchilada, into a cylinder. Repeat the process with two more tortillas and place the three prepared enchiladas side by side on the dish

7.Pour the remaining mole sauce over all the enchiladas

8.Top with the sour cream, queso fresco and red onion to finish the dish

Additional Notes

vegetable oil or lard for frying (as needed)
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