Mole Enchiladas Recipes

AUTHENTIC MOLE SAUCE

Steps:

• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
• Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

SIR PATRICK STEWART'S MOLE ENCHILADAS

Steps:

• To poach the chicken, cut the onion into quarters (leaving the skin on), scrub and halve the carrots, trim and roughly chop the celery, halve the bulb of garlic. Place it all into a large, deep pot with the chicken, peppercorns and parsley. Cover with cold water, then add 1 teaspoon of sea salt and place on a high heat. Bring to the boil, then reduce the heat to medium-low and simmer for 1½ hours, or until the chicken is cooked through and falling away from the bone, skimming away and discarding any scum that rises to the surface. Turn off the heat and leave the chicken to soak in the pot until ready to serve.
• For the mole, halve and deseed the dried peppers, then lightly toast in a dry frying pan for a couple of minutes (being careful not to char them) - you may need to do this in batches. Tip into a large heatproof bowl, cover with boiling water and leave to soften (about 20 minutes).
• Meanwhile, heat 1 tablespoon of pork dripping in a large, deep frying pan on a medium heat. Add the sesame seeds, peanuts and almonds, and toast for 5 minutes, or until golden. Remove to a bowl.
• Add another tablespoon of dripping to the pan. Peel and roughly chop the onions and garlic, then fry with the ground spices for 5 to 10 minutes, or until softened.
• Peel the plantain and roughly chop with the tomatoes. Add to the pan, along with the raisins and toasted nuts and seeds (reserving 3 tablespoons for serving).
• Roughly tear in the corn tortilla and bread roll, then drain the peppers and mix everything together in a large bowl ready for blitzing.
• Working in batches, transfer the mixture to a liquidiser and whiz until smooth, adding a little water to each batch until you reach the desired consistency. Pass the mixture through a coarse sieve into a large pan on a low heat, with 4 tablespoons of dripping.
• Coarsely grate in the dark chocolate, stir it through the mole, then leave to simmer for 1 hour, or until the flavours have mellowed and the sauce is rich and thick, stirring regularly. Have a taste and season to perfection, adding a little poaching liquor from the chicken to loosen.
• For the corn salsa, preheat a griddle pan on a medium-high heat. Add the corn and toast for 5 to 8 minutes, or until the kernels are scorched and blackened, turning regularly for even cooking. Alternatively, char the corn directly on a gas hob. Carefully slice the kernels from the cob with a sharp knife.
• Finely zest 1 lime over a serving bowl, then squeeze in the juice of both limes and add a good pinch of sea salt and black pepper. Peel the red onion and finely dice with the tomatoes, slice the jalapeños (deseed, if you like), then add to the bowl, along with the corn. Toss well and leave to one side.
• For the green rice, dollop the dripping into a pan on a medium heat. Peel and finely chop the onion and garlic, add to the pan and cook for a couple of minutes. Stir in the rice and cook for a few minutes more, or until the onions are golden and slightly softened.
• Add 500ml of the chicken poaching liquor or stock, then finely chop the herbs and add to the pan, along with the epazote (if using). Bring to the boil, then reduce the heat to low, cover and simmer for 10 minutes, or until all the water is absorbed and the rice is cooked.
• Pull the chicken from the carcass and shred the meat. Bash the reserved seeds and nuts in a pestle and mortar to a chunky crumb.
• Ladle about 500ml of mole into a clean pan and keep warm while you assemble the enchiladas.
• Working two to three at a time, brush the outside of the tortillas with a little pork dripping, then flip them over and top each with a good handful of chicken. Fold them in half, pressing the edges to seal.
• Place a large non-stick frying pan on a medium heat and fry the tortillas for 1 to 2 minutes on each side, or until golden and crisp.
• Dunk the tortillas into the warm mole, then place on a serving plate. Sprinkle over the bashed nuts, then add a dollop of salsa and a few sprigs of coriander. Serve with the green rice. Delicious!

CHEESE ENCHILADAS WITH MOLE SAUCE RECIPE

Steps:

• Follow the directions here for preparing the mole paste. Once the mole is ready, move on to the next steps.
• Pour 1/4" of cooking oil (about 1 cup) into a frying pan and heat to medium-hot.
• Gently lower a corn tortilla into the oil and cook for about 10 seconds until the tortilla starts to puff up. Turn the tortilla and cook for another 10 seconds.
• Remove the tortilla from the oil. Allow the oil drain off for a few seconds.
• Place the tortillas on a plate covered in paper towels to drain the excess oil.
• Rolling the Enchiladas
• Bring the cheese to room temperature before rolling.
• Place a corn tortilla on a plate then place 2 or 3 slices of cheese on the tortilla.
• Roll the tortilla until it forms a nicely shaped tube.
• Repeat until you have rolled all of the enchiladas.
• Serving the Enchiladas
• Spoon the mole over the enchiladas (about 3/4 cup per plate).
• Using a squirt bottle filled with Mexican cream, pipe 3 lines of cream across the enchiladas to decorate.
• Garnish with 3 thinly sliced onion rings.
• Serve immediately.

CHICKEN ENCHILADAS WITH MOLE SAUCE

Steps:

• Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
• Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
• Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

MOLE ENCHILADAS

Steps:

• break the stems off the chiles and remove the seeds. rinse the chiles.
• toast the chiles until fragrant in a large, heavy skillet, turning them frequently. transfer the chiles to a large saucepan and cover with water.
• simmer over medium heat for about 30 minutes, till softened.
• while the chiles simmer, toast and roast the other ingredients. toast the sesame seeds over medium heat in the skillet. watch them carefully as they begin to release their fragrance, browning lightly and dancing in the pan. don't let them burn. spoon seeds into a blender.
• toast the anise and cumin seeds in the skillet until fragrant and add them to the blender.
• pour 1 T of the oil into the warm skillet and str in the nuts.
• saute until lightly colored and fragrant. Transfer nuts to the blender.
• wipe out the skillet and increase the heat to medium high. scatter the garlic cloves in teh skillet, turning the cloves occasionally so that they soften and darken on all sides, which takes a few minutes.
• remove all garlic from the skillet and set it aside until cool enough to handle.
• add the tomatoes to the skillet, turning occasionally as they soften and darken. the skins will split a bit during the process.
• remove the tomatoes and set them aside till cool enough to handle.
• remove the skins from the garlic and tomatoes and add both to the blender.
• pour about 1 cup of the stock into the blender. puree the mixture 2 minutes.
• the sauce will become smooth but a little grainy.
• pour the sauce into a large bowl.
• drain the chiles lightly from their cooking liquid, reserving 1 cup of the liquid. place the chiles and about 1/2 cup of the reserved liquid in the blender and puree. Pour the chiles in the bowl with the tomato sauce.
• Add one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes. this mixture too will become smooth but a little grainy. pour it into the bowl and stir together.
• wipe out any tomato residue from the skillet and add the remaining oil. warm the oil over medium heat. spoon in the sauce and fry it for about 10 minutes, stirring up from the bottom constantly.
• mix in the remaining stock and reserved chile cooking liquid, reduce the heat to low and simmer for 30 minutes (the sauce can be made ahead and refriegerated for 1 or 2 days or frozen for several months. rewarm before proceeding).
• reserve half of the sauce for another batch of enchiladas or for another use.
• add the turkey to the remaining sauce and simmer together for 15 minutes.
• heat 1 inch of oil in a small skillet till the oil ripples. with tongs, dunk a tortilla in oil long enough for it to go limp, a matter of seconds. don't let the tortilla turn crisp. repeat with remaining tortillas and drain them.
• heat oven to 350. grease a 9 by 13 inch baking dish.
• dip a tortilla into the sauce. top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple of teaspoons each of onion and cheese. roll up the tortillas snug but not tight. transfer the enchilada to the baking dish.
• repeat with the rest of the tortillas and filling. top the enchiladas with any remaining onion and pour the remaining sauce evenly over them. scatter the rest of the cheese over the sauce.
• bake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly.
• serve immediately, with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds.

QUICK AND EASY CHICKEN MOLE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
• For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
• Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
• Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.

MOLE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
• Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
• Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
• Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

CHICKEN MOLE ENCHILADAS

Steps:

• Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

Steps:

• For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
• For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
• To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.