by Alex Pardo
Chicken enchiladas with chocolate mole sauce are a favorite in the Puebla area of Mexico and now in the US.
2 cups mole sauce (see recipe below)
1/2 cup of corn oil (or other cooking oil suitable for frying) plus 1 tablespoon
1 pound cooked chicken, shredded
8 corn tortillas
1/4 white onion, diced
1/3 cup sesame seeds
salt to taste
For the mole sauce:
5 dried ancho dried chiles
1/3 cup sliced almonds
1 small onion, chopped
1-2 tomatoes, peeled, seeded and chopped
1/4 cup raisins or diced prunes
1 tablespoon toasted sesame seeds
1 clove garlic, chopped
¼ teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin, ground coriander, ground anise seeds
3/4 teaspoon salt, or to taste
freshly ground pepper
1 cup water (or more, as needed)
1 oz unsweetened chocolate, melted
1. Heat mole sauce in a saucepan and the cooking oil in a frying pan.
2. In another sauté pan, place 1 tablespoon oil and heat the chicken until it starts to get crispy. Add 1 or 2 tablespoons mole sauce and mix in with the chicken.
3. While chicken is heating, soften the tortillas in the heated oil and place on a plate. Drain excess oil. Add some chicken and fold over tortilla.
4. Add some mole sauce over the folded chicken stuffed tortillas and garnish with sesame seeds and onion.
Serve and enjoy!
Recipe courtesy of Alex Pardo, Jalapeños Restaurant, 2012.
For the mole sauce:
1. Soak chilies in very hot water until soft, about 30 minutes or so. (Make sure they are submerged by setting a lightweight bowl on top of the chiles.)
2. In a small skillet, sauté onion in vegetable oil until soft and translucent. Add garlic and sauté another minute. Add spices and herbs and cook, stirring constantly, for about 30 seconds, being careful not to let them burn.
3. In a blender, grind together the almonds, cooked onions, tomatoes, spices, raisins or prunes, sesame seeds, salt, pepper, and water. Puree until smooth.
4. Remove seeds and stems from the chiles and puree very finely, passing the chiles through a food mill. (If you don’t have a food mill, press the puree through a mesh strainer to make remove any skins. Some people just puree them in, but they can be tough.)
5. Blend the chili paste into the mole along with the melted chocolate and add additional water, as necessary, until the consistency is smooth and slightly pourable.
Store in the refrigerator until ready to use.
Recipe adapted from “The Sweet Life in Paris” (Broadway Books) by David Lebovitz.