Mole Enchiladas Recipe

Prepare chiles

Cut stems and remove seeds from ancho, guajillo and pasilla chiles. Wipe lightly with a towel; do not rinse. Toast chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burnt.

Place toasted chiles in a bowl and cover with 1.5 cups of hot chicken stock or boiling water. Let soak 20 minutes until softened. Reserve soaking liquid.

While chiles soak, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add chopped onion and fry until softened and starting to brown, about 6–8 minutes. Add smashed garlic and cook 30–60 seconds until fragrant. Remove onion and garlic to a blender or food processor.

In the same skillet, add remaining 1 tablespoon oil and lightly toast cubed bread until golden on both sides. Add toasted bread, toasted sesame seeds, toasted almonds (or peanuts) and raisins to blender.

Roast or char the tomato in the skillet until skin blackens and flesh softens, about 5 minutes, then add to blender. Pour in the soaked chiles (discarding stems) and about 1 cup of the reserved soaking liquid. Blend until very smooth, adding more stock a little at a time to reach a thick but pourable consistency (about 1–1.5 cups total liquid).

Transfer blended mixture to a wide pot or deep skillet. Bring to a gentle simmer over medium-low heat. Stir in cocoa powder, ground cinnamon, cumin, ground clove, salt and brown sugar. Simmer, stirring frequently, 20–25 minutes to deepen flavor and reduce slightly.

Add chopped dark chocolate and stir until melted and incorporated. Adjust seasoning: add more salt or a teaspoon of sugar if needed. If sauce is too thick, thin with up to 1/2 cup additional stock. Keep warm.

Toss shredded cooked chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, lime juice and chopped cilantro. Mix so chicken is lightly seasoned and set aside.

Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish or two smaller dishes.

Warm corn tortillas to make them pliable: heat a thin layer of the 1/4 cup vegetable oil in a skillet over medium heat, or heat oil in a small pan. Quickly dip each tortilla (one at a time) for about 5–8 seconds per side, or warm on a comal/skillet and lightly brush with oil. Stack on a plate and keep covered with a clean towel to stay pliable.

Spoon about 2–3 tablespoons of shredded chicken down the center of each tortilla, roll tightly and place seam-side down in the prepared baking dish(s). Repeat with remaining tortillas and filling. (Yields about 12 enchiladas.)

Pour warm mole sauce evenly over the arranged enchiladas, using a spoon to help coat each one. Reserve a little sauce for serving if desired.

Sprinkle crumbled queso fresco (about 1 cup) evenly over the sauced enchiladas. Bake in preheated oven 12–15 minutes until heated through and cheese begins to soften.

Remove from oven and garnish with additional toasted sesame seeds, sliced white onion, cilantro leaves and a drizzle or dollop of crema or sour cream. Serve immediately with lime wedges on the side.