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Ingredients
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Mole base (mole poblano sauce)
Fillings and toppings
Method
Mole base
- 1
- 2
Toast seeds and nuts
In the same skillet, toast sesame seeds, almonds, peanuts, pumpkin seeds, cumin, and the cinnamon stick until fragrant, 3-5 minutes. Shake the pan frequently to prevent scorching.
- 3
- 4
Cook the mole sauce
Pour the blended paste into a large pot. Add remaining stock and bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Simmer 20-30 minutes until the flavors meld and the sauce thickens.
- 5
Finish the mole
Stir in the unsweetened chocolate, oregano, cumin, and salt. Simmer 10 more minutes, tasting and adjusting salt or heat. If too thick, thin with a splash more stock.
Fillings
- 6
Prepare chicken filling
In a skillet, heat 1 tablespoon oil over medium heat. Add chopped onion and garlic; sauté until translucent. Fold in shredded chicken and cook 2-3 minutes to warm through. Season with salt and pepper to taste.
Assemble and bake
- 7
- 8
Dip, fill, and roll
Lightly dip each tortilla in the warm mole to coat the outer surface. Place 2-3 tablespoons of chicken filling in the center and roll up tightly. Arrange seam-side down in a baking dish.
- 9
Sauce and cheese
Pour remaining mole sauce over the rolled tortillas to coat completely. Sprinkle crumbled queso fresco over the top.
- 10
Bake
Bake in a preheated 350°F (175°C) oven for 15-20 minutes, until everything is hot and bubbling.
Finish and serve
- 11
Garnish
Garnish with sour cream or crema, chopped cilantro, and toasted sesame seeds. Serve with lime wedges on the side.
