Mexico: Recipes Only

Mole Poblano Enchiladas Ingredients (Serves 4–6): For the Mole Poblano (simplified version): 2 dried ancho chiles, stemmed and seeded 2 dried pasilla chiles, stemmed and seeded 1/4 cup sesame seeds 1/4 cup almonds 1/4 cup raisins 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/4 tsp ground cloves 1/2 white onion, chopped 2 garlic cloves 1 (14.5 oz) can crushed tomatoes 2 oz Mexican chocolate (or dark chocolate with 1 tsp sugar) 2 cups chicken broth Salt to taste For the Enchiladas: 12 corn tortillas 2 cups shredded cooked chicken (rotisserie works) 1 cup shredded queso fresco or Monterey Jack 1/4 cup chopped white onion 1/4 cup chopped cilantro Vegetable oil for frying Instructions: Prepare the Mole: Toast chiles in a dry skillet for 1–2 minutes. Soak in 1 cup hot water for 15 minutes. Toast sesame seeds and almonds in the same skillet until golden (2–3 minutes). Blend chiles, soaking liquid, sesame seeds, almonds, raisins, cinnamon, cumin, cloves, onion, garlic, and tomatoes un...