Mole Poblano Enchiladas Recipe
Mary's free-range chicken enchiladas topped with a house-made mole of dried chilies, chocolate, cinnamon, nuts, seasonings, aromatics, sesame seeds, with arroz rojo and refried beans topped with queso fresco
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Ingredients
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Enchiladas
Mole Sauce
Arroz Rojo
Method
Enchiladas
- 1
Prepare the Chicken
Cook the free-range chicken in a pot of salted water until fully cooked, about 20-25 minutes. Shred the chicken into bite-sized pieces once cooled.
- 2
Assemble the Enchiladas
Warm the corn tortillas in a skillet or microwave. Fill each tortilla with shredded chicken and a spoonful of refried beans, then roll tightly. Place seam side down in a baking dish.
Mole Sauce
- 3
Prepare the Chilies
Remove stems and seeds from the dried ancho and guajillo chilies. Toast them lightly in a dry skillet for about 2-3 minutes until fragrant.
- 4
Make the Mole Sauce
In a pot, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent. Add the toasted chilies, pecans, cinnamon stick, and chicken broth. Simmer for 15 minutes. Remove the cinnamon stick and blend the mixture until smooth. Stir in dark chocolate, salt, and pepper, and simmer for another 5 minutes.
- 5
Top the Enchiladas
Pour the mole sauce over the assembled enchiladas in the baking dish, ensuring they are well coated. Sprinkle with sesame seeds.
Arroz Rojo
- 6
Cook the Rice
In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft. Stir in the long-grain rice and cook for a few minutes until it begins to toast. Add tomato sauce, chicken broth, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until rice is tender and liquid is absorbed.
Final Assembly
- 7
Serve
Serve the enchiladas hot, garnished with queso fresco, alongside a generous serving of arroz rojo.
