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Mole Enchiladas

June 05, 2012 7:34 PM
Posted by Brown Paper Tickets
 
The first class that I organized at El Centro De la Raza was a lot of fun.  I was recently re-visiting the recipe that we used and I thought I would share it.  Enjoy!

Chicken mole enchiladas
4 bonless chicken breast
1 qt. chicken stock
24 count package white corn torts.
2 large yellow onions rough chopped
5 cloves garlic smashed
3 Passila chiles dried seeded
3 Cascabel chile dried seeded
3 Guajillo chile dried seeded
3tbs dried oregano
4 tblsp ground cumin
6 tablespoons vegetable oil
Mexican chocolate to taste (about 3 oz)
3 oz toasted almonds
3 oz toasted pepitas
2-3 oz of either banana chips or fried plantain chips (Note: Banana chips use 2 oz at most)
1 lb shredded jack cheese
1 bunch green onion
1 bunch Cilantro
1 head Shredded romaine lettuce
diced white onion
4-5 diced Roma tomatoes tomato


In a large pot place the chicken breasts and cover with water and a pinch of salt.  Poach the chicken over medium heat until cooked through (internal temp. 165 degrees) drain the liquid off and place the chicken on a tray to cool.   When the chicken is cool enough to handle shred it into small pieces and set aside.
Heat another large pot to medium high and add two tablespoons of vegetable oil.  Add onions and garlic and cook for about 3 minutes or until the onions are soft.  Add the dried chiles and stir into to mixture and cook for 2 minutes to allow the chiles to bloom then cover with stock and bring to a simmer.  Once it has started to simmer add oregano and cumin and allow to simmer for 30-45 minutes.
Heat your oven to 350 degrees and place pepitas and almonds on a cookie tray you will want to lightly toast them until they are fragrant.  Once they are toasted let them cool, Put them in a food processor with the plantain or banana chips and pulse until they are the consistency of coarse corn meal and set aside.
In a blender add the chile, onion garlic, and stock mixture carefully with a ladle.  Puree the mixture until smooth then work it through a wire mesh strainer to remove any seed fragment that may have been missed as well as chile skin (it can be bitter if left in).  Pour the mixture back into the pot and add your ground nut/seeds plantain/banana chips and bring back up to a slow simmer.  Season the sauce with salt, pepper, more cumin if desired and the Mexican chocolate to taste.  This is your mole sauce!  You can allow it to stay warm keeping an eye on thickness and remembering to stir occasionally.
To soften the tortilla heat two tablespoons of vegetable oil to medium low in a large sauté pan and gently heat and moisten the tortillas until flexible stack on a plate and cover with plastic for 5 minutes.
To build your enchiladas put a thin layer of sauce in the bottom of a baking dish.  Lay tortillas out on the counter and add desired amounts of shredded chicken (tossed with a little sauce), cheese, and beans roll them up and place them side by side in the baking dish until it is full.  Ladle additional sauce over the top of your enchiladas until they are generously covered and sprinkle cheese on top.  Bake in a 350 degree oven 30-45 minutes or until hot and gooey. Serve with pinto beans Saffron rice and garnish with tomatoes, green and white onions, cilantro, and sour cream is optional.
For vegetarian option you can use  beans and cheese, or add grilled or roasted vegetables in place of the chicken.  If you do not eat dairy you can exclude it from the recipe and it is still very yummy.  Enjoy!



 

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