A Taste of Mexico: Homemade Enmoladas
Ingredients:
For the sauce and mole:
- 3 tbsp oil
- 4 dried Chile de árbol
- 1 corn tortilla
- 1 slice of whole wheat bread
- 1/4 cup peanuts
- 1/4 onion
- 2 cloves garlic
- 4-5 roma tomatoes
- 1 tbsp chicken bouillon powder
- 1/4 tsp ground cinnamon
- 1/4 of a chocolate bar
- 4 cups chicken broth
- 1 Jar of mole paste
For the enchiladas:
- 12 tortillas La Banderita
- 5 tbsp oil
- 2 boneless, skinless chicken breasts
- Onion, sliced into julienne strips
- Sesame seeds
- Fresh cheese
Preparation:
- Shred the chicken breasts and set aside.
- For the broth: Fry the ingredients one by one: dried guajillo chiles, corn tortilla, slice of whole wheat bread, peanuts, garlic, onion, and tomatoes. Transfer to a blender and add 2 cups of chicken broth, bouillon powder, cinnamon, and chicken broth. Blend.
- In a hot skillet with oil, strain the sauce from the blender and mix. Let simmer over low heat.
- In the blender, add 2 cups of chicken broth and one cup of mole paste. Once blended, mix with the sauce that is heating up.
- To prepare the enchiladas, fry the tortillas one by one, fill with shredded chicken, and cover with mole. Serve with onion, sesame seeds, and cheese.