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Mole Sauce Chicken Enchiladas

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PREP TIME
30 min
COOKING TIME
75 min
TOTAL TIME
115 min
SERVINGS
4 servings
Dinner U.S.
Mole Sauce Chicken Enchiladas
Ingredients
  • 2 tablespoons lard
  • 1/2 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
  • 2 tablespoons lard
  • 1/2 onion, sliced
  • 5 cloves garlic, sliced
  • 2 teaspoons cumin seeds
  • 2 cups chicken broth
  • salt to taste
  • 1 teaspoon white sugar, or more to taste
  • 3 ounces dark chocolate, coarsely chopped
  • 12 corn tortillas
  • 1/2 bunch fresh cilantro, coarsely chopped
  • 1/2 cup crumbled queso fresco
Instructions
1
Start by melting 2 tablespoons lard in a large stockpot over medium heat. Add 1/2 of an onion, 2 cloves of garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, and a variety of peppers; cook and stir until the onions are tender, taking around 5 to 8 minutes.
2
Next, add chicken thighs and 4 cups of chicken broth to the pot; cover it and let it simmer until the liquid has reduced, approximately 40 minutes.
3
Now, heat 2 cups of chicken broth in a separate saucepan over high heat until it starts to boil, about 5 minutes. Pour the hot broth into a blender.
4
Toast guajillo chiles and ancho chiles in a dry skillet over medium-high heat until they are hot, fragrant, and slightly charred, taking around 3 to 4 minutes. Place the toasted chiles along with some tortilla strips in the blender with hot broth; press them down so they are fully submerged and let it soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
5
In a separate pan, cook 1/2 of an onion and 5 cloves of garlic over medium heat until the onions are soft and golden, taking around 5 to 8 minutes. Add this onion mixture to the blender with chile mixture and blend until smooth.
6
Pour the blended chile puree into a large saucepan over medium heat. Add 2 cups of chicken broth, salt, sugar, and chocolate; bring the mixture to a simmer. Cook and stir until the chocolate is melted, about 5 minutes.
7
Toast tortillas in a dry skillet over medium heat until they are golden and soft, taking around 2 to 3 minutes per side. Fill each tortilla with 1/3 cup of the chicken mixture. Roll and place seam-side down on a plate. Continue with the remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup of mole sauce, some chopped cilantro, and a few tablespoons of queso fresco.