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| Chicken Enchiladas With Mole Sauce |
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.
Ingredients :
- 2 tablespoons lard
- ½ onion, sliced
- 2 cloves garlic, sliced
- 1 teaspoon salt
- 1 tablespoon cumin seeds
- 2 poblano peppers, seeded and thinly sliced
- 2 Anaheim peppers, seeded and thinly sliced
- 4 skinless, boneless chicken thighs, cut into chunks
- 4 cups chicken broth
- 2 cups chicken broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 corn tortilla, cut into 1-inch strips
- 4 tomatoes, cut in half crosswise
- 3 tomatillos, cut in half crosswise
- 2 tablespoons lard
- ½ onion, sliced
- 5 cloves garlic, sliced
- 2 teaspoons cumin seeds
- 2 cups chicken broth
- salt to taste
- 1 teaspoon white sugar, or more to taste
- 3 ounces dark chocolate, coarsely chopped
- 12 corn tortillas
- ½ bunch fresh cilantro, coarsely chopped
- ½ cup crumbled queso fresco
Instructions :
| Prep : 30M | Cook : 12 enchiladasM | Ready in : 1H55M |
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Notes :
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