Enchiladas de Mole

Soft tortillas filled with shredded chicken and covered in a dark, glossy mole sauce with a hint of chocolate.

TIME BREAKDOWN
Prep: 30 min
Cook: 45 min
Total: 1 hour 15 minutes
Vegetarian
❌
Nuts
✅
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g boneless skinless chicken breasts
  • 3 dried ancho chillies, stalks and seeds removed
  • 2 dried pasilla chillies, stalks and seeds removed
  • 2 dried guajillo chillies, stalks and seeds removed
  • 30g blanched almonds
  • 30g sesame seeds, plus extra to serve
  • 30g raisins
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp dried oregano
  • 1 corn tortilla, torn
  • 2 plum tomatoes, roughly chopped
  • 2 cloves garlic, peeled
  • 40g dark chocolate, 70% cocoa, chopped
  • 500ml chicken stock
  • 2 tbsp vegetable oil
  • 1/2 tsp fine salt
  • 12 corn tortillas
  • 100ml soured cream
  • 1/2 small white onion, thinly sliced

Method

  1. Poach the chicken in simmering water for 20 minutes until cooked, then shred.

  2. Toast the chillies in a dry pan for 30 seconds per side, soak in hot water for 15 minutes and drain. In the same pan lightly toast the almonds and sesame seeds.

  3. Fry the torn tortilla, raisins, tomatoes and garlic in 1 tbsp of the oil for 5 minutes. Blend with the chillies, almonds, sesame seeds, cinnamon, cloves, oregano and 250ml of the stock until very smooth.

  4. Heat the remaining oil in a large pan, add the sauce and cook for 10 minutes, stirring. Add the remaining stock and the chocolate and simmer for 15 minutes until thick and glossy. Season with the salt.

  5. Preheat the oven to 200°C (180°C fan). Warm the tortillas in a dry pan, dip each in the mole, fill with chicken and roll up.

  6. Place seam side down in a baking dish, pour over the remaining mole and bake for 10 minutes.

  7. Serve with soured cream, sliced onion and a scattering of sesame seeds.