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Chicken Enchiladas with Mole Sauce
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Authentic chicken enchiladas smothered in decadent chocolate and chile mole sauce. Irresistible!
Ingredients:
  • 2 tablespoons lard
  • 0.5 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
  • 5 cloves garlic, sliced
  • 2 teaspoons cumin seeds
  • salt to taste
  • 1 teaspoon white sugar, or more to taste
  • 3 ounces dark chocolate, coarsely chopped
  • 12 corn tortillas
  • 0.5 bunch fresh cilantro, coarsely chopped
  • 0.5 cup crumbled queso fresco
Instructions:
  • In a stockpot, melt 2 tablespoons of lard until sizzling. Add 1/2 onion, 2 cloves of garlic, 1 teaspoon of salt, 1 tablespoon of cumin seeds, poblano peppers, and Anaheim peppers. Sauté until the onions are tender, about 5 to 8 minutes. Stir in chicken thighs and pour in 4 cups of chicken broth. Cover and simmer for about 40 minutes until the liquid reduces.
  • In a saucepan, gently heat 2 cups of chicken broth until it just starts to simmer, for about 5 minutes. Transfer the warm broth to a blender.
  • First, heat up the guajillo chiles and ancho chiles in a dry skillet over medium-high heat until they become hot and aromatic, which should take about 3 to 4 minutes. Next, combine the toasted chiles and tortilla strips in a blender with hot broth. Make sure to press them down to fully submerge them and let them soak until softened, approximately 10 minutes. Finally, blend the chile and tortilla mixture until smooth.
  • Sear tomatoes and tomatillos in a hot, dry skillet until tender and slightly charred, about 3 to 4 minutes per side.
  • In a large skillet over medium heat, melt 2 tablespoons of lard. Add 1/2 sliced onion, 5 garlic cloves, and 2 teaspoons of cumin seeds. Cook and stir until the onions are soft and golden, for about 5 to 8 minutes. Transfer the onion mixture to a blender along with the chile mixture and blend until smooth.
  • In a large saucepan over medium heat, combine the chile puree with 2 cups of chicken broth, salt, sugar, and chocolate. Simmer and stir until the chocolate melts, approximately 5 minutes.
  • Toast tortillas in a dry skillet over medium heat until golden and soft on both sides, approximately 2 to 3 minutes each. Fill each tortilla with 1/3 cup chicken mixture, roll tightly, and place seam-side down on a plate. Continue assembling remaining tortillas, 3 per plate. Top each plate with 1/3 cup mole sauce, along with 1 to 2 tablespoons each of chopped cilantro and crumbled queso fresco.

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