Oaxacan Black Mole Enchiladas with Cacao and Plantain

Ingredients

• 12 pieces corn tortillas
• 2 cups shredded chicken, cooked
• 2 cups plantains, sliced

• 4 ounces dried chiles, stemmed and seeded
• 1 cup chicken broth
• 1 cup cacao nibs
• 1 cup ripe plantains, mashed
• 1 tablespoon sugar
• 1 teaspoon cinnamon, ground
• 1 teaspoon cloves, ground

Method

1. 01
   Toast the dried chiles on a hot skillet until fragrant, about 2-3 minutes. Be careful not to burn them.
2. 02
   Soak the toasted chiles in hot water for 20 minutes, then drain and set aside.
3. 03
   In a blender, combine the soaked chiles, chicken broth, cacao nibs, mashed plantains, sugar, cinnamon, and cloves. Blend until smooth.
4. 04
   In a large saucepan, heat a small amount of oil. Pour in the blended mole mixture and simmer over low heat for 30-40 minutes, stirring occasionally.
5. 05
   Meanwhile, heat the corn tortillas on a skillet until pliable and warm.
6. 06
   Fill each tortilla with shredded chicken and sliced plantains, then roll them up tightly. Arrange them in a baking dish.
7. 07
   Pour the mole sauce over the enchiladas, ensuring they are well-covered.
8. 08
   Bake in a preheated oven at 350°F (175°C) for 20 minutes until heated through.
9. 09
   Serve the enchiladas hot, garnished with fresh cilantro and a sprinkle of queso fresco if desired.