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Sir Patrick Stewart's mole enchiladas
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Total Time:
2 hours 30 minutes
Sir Patrick Stewart's favorite dish from filming Dune in Mexico '84, this mind-blowing mole guarantees lifelong friendships. A crowd-pleaser with rich, unforgettable flavor.
Ingredients:
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • 2 kg whole free-range chicken
  • 1 teaspoon black peppercorns
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 12 corn tortillas
  • ½ a bunch of fresh coriander (15g)
  • 250 g dried mulato peppers
  • 160 g dried ancho pepper
  • 160 g dried pasilla pepper
  • pork dripping
  • 125 g sesame seeds
  • 125 g unsalted peanuts
  • 125 g blanched almonds
  • 2 onions
  • 10 cloves of garlic
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1 teaspoon ground star anise
  • 1 ripe plantain
  • 3 ripe tomatoes
  • 125 g raisins
  • 1 soft corn tortilla
  • ½ a quality white bread roll
  • 200 g quality dark chocolate (70%)
  • 1 corn on cob
  • 2 limes
  • 1 small red onion
  • 3 ripe mixed-colour heritage tomatoes
  • 2 jalapeño chillies
  • 1 tablespoon pork dripping
  • 2 cloves of garlic
  • 250 g long grain rice
  • 500 ml poaching liquor (see step 1) or organic chicken stock
  • 1 bunch of fresh coriander (30g)
  • 50 g dried epazote (optional)
Instructions:
  • For poaching the chicken, quarter the onion with the skin on, scrub and halve the carrots, roughly chop the celery, and halve the bulb of garlic. Place them in a large pot with the chicken, peppercorns, and parsley. Cover with cold water, then add 1 teaspoon of sea salt. Bring to a boil, then simmer for 1½ hours until the chicken is cooked through. Skim off any scum. Let the chicken sit until ready to serve. For the mole, deseed and toast the dried peppers, then soften in boiling water. In a pan, toast sesame seeds, peanuts, and almonds. Cook onions, garlic, and spices, then add plantains, tomatoes, raisins, nuts, seeds, tortilla, and bread. Blend mixture until smooth. Pass through a sieve into a pan, add dark chocolate, and simmer for 1 hour. Season to taste. For the corn salsa, grill the corn. Zest and juice limes, add salt and pepper to a bowl. Dice red onion, tomatoes, jalapeños. Toss with corn. For the green rice, sauté onion and garlic, add rice, chicken poaching liquid, and herbs. Cook until rice is done. Shred chicken and crush nuts for topping. Heat mole, fill tortillas with chicken, fry until golden, coat in mole, top with nuts and salsa. Serve with green rice. Delicious!

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