Oaxacan Black Mole Enchiladas with Braised Chicken and Fresh Queso

Ingredients

• 12 pieces corn tortillas
• 2 cups braised chicken, shredded
• 1 cup fresh queso, crumbled
• 1 cup cilantro, chopped

• 5 pieces dried ancho chiles, stemmed and seeded
• 5 pieces dried mulato chiles, stemmed and seeded
• 3 pieces dried pasilla chiles, stemmed and seeded
• 1 cup almonds, blanched and peeled
• 1 cup sesame seeds, toasted
• 2 tablespoons raisins
• 1 piece ripe plantain, sliced and fried
• 2 ounces Mexican chocolate, chopped
• 3 cloves garlic, peeled
• 1 piece onion, chopped
• 2 tablespoons lard or vegetable oil

Method

1. 01
   Start by preparing the black mole sauce. Toast the dried chiles on a hot skillet until fragrant, about 1-2 minutes per side.
2. 02
   Soak the toasted chiles in warm water for 30 minutes, then drain and set aside.
3. 03
   In a large skillet, heat lard or oil over medium heat. Sauté the onions and garlic until translucent.
4. 04
   Add the almonds, sesame seeds, raisins, and fried plantain to the skillet. Cook for an additional 5 minutes.
5. 05
   Transfer the sautéed mixture and soaked chiles into a blender. Add the Mexican chocolate and blend until smooth.
6. 06
   Return the blended sauce to the skillet. Simmer on low heat for 45 minutes, stirring occasionally.
7. 07
   Preheat the oven to 350°F (175°C).
8. 08
   Dip each tortilla in the black mole sauce to coat, then fill with shredded braised chicken and roll up.
9. 09
   Place enchiladas in a baking dish, cover with remaining mole sauce, and sprinkle fresh queso on top.
10. 10
    Bake for 20 minutes or until the queso is melted and bubbly.
11. 11
    Garnish with chopped cilantro and serve warm.