Name: Chicken Enchiladas with Mole Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Lard - 2 tablespoons; Onion, sliced - ½; Garlic, sliced - 2 cloves; Salt - 1 teaspoon; Cumin seeds - 1 tablespoon; Poblano peppers, seeded and thinly sliced - 2; Anaheim peppers, seeded and thinly sliced - 2; Skinless, boneless chicken thighs, cut into chunks - 4; Chicken broth - 4 cups; Chicken broth - 2 cups; Dried guajillo chiles, stemmed and seeded - 4; Dried ancho chiles, stemmed and seeded - 2; Corn tortilla, cut into 1-inch strips - 1; Tomatoes, cut in half crosswise - 4; Tomatillos, cut in half crosswise - 3; Lard - 2 tablespoons; Onion, sliced - ½; Garlic, sliced - 5 cloves; Cumin seeds - 2 teaspoons; Chicken broth - 2 cups; Salt to taste - 2 cups; White sugar, or more to taste - 1 teaspoon; Dark chocolate, coarsely chopped - 3 ounces; Corn tortillas - 12; Fresh cilantro, coarsely chopped - ½ bunch; Crumbled queso fresco - ½ cup

Ingredients for - Chicken Enchiladas with Mole Sauce

1. Lard 2 tablespoons

2. Onion, sliced ½

3. Garlic, sliced 2 cloves

4. Salt 1 teaspoon

5. Cumin seeds 1 tablespoon

6. Poblano peppers, seeded and thinly sliced 2

7. Anaheim peppers, seeded and thinly sliced 2

8. Skinless, boneless chicken thighs, cut into chunks 4

9. Chicken broth 4 cups

10. Chicken broth 2 cups

11. Dried guajillo chiles, stemmed and seeded 4

12. Dried ancho chiles, stemmed and seeded 2

13. Corn tortilla, cut into 1-inch strips 1

14. Tomatoes, cut in half crosswise 4

15. Tomatillos, cut in half crosswise 3

16. Lard 2 tablespoons

17. Onion, sliced ½

18. Garlic, sliced 5 cloves

19. Cumin seeds 2 teaspoons

20. Chicken broth 2 cups

21. Salt to taste 2 cups

22. White sugar, or more to taste 1 teaspoon

23. Dark chocolate, coarsely chopped 3 ounces

24. Corn tortillas 12

25. Fresh cilantro, coarsely chopped ½ bunch

26. Crumbled queso fresco ½ cup

How to cook deliciously - Chicken Enchiladas with Mole Sauce

1 . Stage

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.

2 . Stage

Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

3 . Stage

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 hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.

4 . Stage

Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.

5 . Stage

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 chile mixture and blend until smooth.

6 . Stage

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.

7 . Stage

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.