Chicken Mole Enchiladas with Toasted Sesame

Ingredients

• ●3, stemmed and seeded Dried Ancho Chiles
• ●2, stemmed and seeded Dried Guajillo Chiles
• ●1, stemmed and seeded Dried Pasilla Chiles
• ●4 cups, divided Chicken Broth
• ●2 medium, roughly chopped Tomatoes
• ●1/2 medium, roughly chopped White Onion
• ●3 Garlic Cloves
• ●1/4 cup Almonds
• ●1/4 cup Pecans
• ●2 tablespoons Pumpkin Seeds (Pepitas)
• ●2 tablespoons, plus more for garnish Sesame Seeds
• ●2 tablespoons Raisins
• ●1 inch piece Cinnamon Stick
• ●2 whole Cloves
• ●1/2 teaspoon Black Peppercorns
• ●1/2 teaspoon Coriander Seeds
• ●1/2 teaspoon Cumin Seeds
• ●1/2 teaspoon Dried Oregano
• ●12 Corn Tortillas
• ●2 cups Cooked Shredded Chicken
• ●1 cup, shredded Oaxaca Cheese
• ●3 tablespoons Vegetable Oil
• ●1 oz, finely chopped Dark Chocolate (70% cacao)
• ●1 teaspoon Sugar
• ●to taste Salt
• ●for garnish Crema Mexicana
• ●1/4 cup, chopped, for garnish Fresh Cilantro

Instructions

1. 1Prepare Chiles: Toast dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Remove from heat, place in a bowl, and cover with 3 cups of hot chicken broth. Let rehydrate for 20-30 minutes.
2. 2Sauté Aromatics: In a large saucepan, heat 1 tablespoon of vegetable oil. Add chopped tomatoes, onion, and garlic. Sauté until softened, about 5-7 minutes. Set aside.
3. 3Toast Nuts & Spices: In the same saucepan, add almonds, pecans, pumpkin seeds, and 1 tablespoon of sesame seeds. Toast over medium heat until lightly golden and fragrant. Add raisins, cinnamon stick, cloves, peppercorns, coriander, cumin, and oregano. Toast for another minute until fragrant. Set aside.
4. 4Blend Mole Base: Drain the rehydrated chiles, reserving the soaking liquid. Combine the rehydrated chiles, sautéed aromatics, toasted nuts and spices, and 1 cup of fresh chicken broth in a blender. Blend until very smooth, adding more reserved chile soaking liquid or broth if needed to achieve a pourable consistency.
5. 5Cook Mole Sauce: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Carefully pour the blended mole mixture through a fine-mesh sieve into the hot oil, pressing down on solids to extract all liquid. Stir constantly for 5-10 minutes until the sauce darkens and thickens. This step is crucial for developing flavor.
6. 6Finish Mole: Stir in the chopped dark chocolate, sugar, and salt to taste. Continue to simmer the mole over low heat, stirring occasionally, for at least 30 minutes, or up to 1 hour, allowing the flavors to meld and deepen. Add more broth if the sauce becomes too thick.
7. 7Prepare Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Warm corn tortillas briefly in a dry skillet or microwave to make them pliable. Dip each tortilla into the warm mole sauce, ensuring both sides are coated.
8. 8Assemble Enchiladas: Fill each tortilla with about 2 tablespoons of shredded chicken and a sprinkle of Oaxaca cheese. Roll them up tightly and place seam-side down in the prepared baking dish.
9. 9Bake: Pour any remaining mole sauce over the assembled enchiladas. Sprinkle with the remaining Oaxaca cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
10. 10Garnish and Serve: While enchiladas are baking, toast the remaining 1 tablespoon of sesame seeds in a dry skillet until golden. Remove enchiladas from oven, let rest for a few minutes. Garnish with toasted sesame seeds, a drizzle of Crema Mexicana, and fresh cilantro before serving.