Oaxacan Black Mole Enchiladas with Spiced Pumpkin Seeds

Ingredients

• 1 cup sesame seeds, toasted
• 1 cup almonds, toasted
• 5 dried chiles mulatos, stemmed and seeded
• 2 dried chiles pasillas, stemmed and seeded
• 3 dried chiles anchos, stemmed and seeded
• 1 cup chicken broth
• 1 cup dark chocolate, chopped
• 1 large ripe plantain, peeled and sliced
• 1 cup tomatoes, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp cloves, ground
• 1 tsp ground black pepper
• 2 tbsp vegetable oil

• 12 corn tortillas
• 3 cups cooked chicken breast, shredded
• 1 cup cotija cheese, crumbled

• 1 cup pumpkin seeds, hulled
• 1 tsp chile powder
• 1 tsp salt
• 1 tbsp lime juice

Method

1. 01
   Prepare the mole sauce by toasting the sesame seeds and almonds in a dry skillet over medium heat until golden, then transfer to a blender.
2. 02
   Lightly toast the dried chiles in the same skillet, then soak them in hot water for 30 minutes. Drain and add to the blender.
3. 03
   Add chicken broth, dark chocolate, plantain, tomatoes, onion, garlic, cinnamon, cloves, and black pepper to the blender. Puree until smooth.
4. 04
   In a large pot, heat vegetable oil over medium-high heat. Add the mole puree and cook for 20 minutes, stirring frequently until thickened. Adjust seasoning if necessary.
5. 05
   For the enchiladas, warm the tortillas on a griddle until pliable. Fill each with shredded chicken, roll tightly, and place seam-side down in a baking dish.
6. 06
   Pour the mole sauce over the enchiladas, ensuring they are thoroughly covered. Sprinkle with crumbled cotija cheese.
7. 07
   Bake the enchiladas in a preheated oven at 350°F (175°C) for 20 minutes until heated through.
8. 08
   Prepare the spiced pumpkin seeds by tossing them with chile powder, salt, and lime juice. Toast in a dry skillet until golden and fragrant.
9. 09
   Garnish the baked enchiladas with the spiced pumpkin seeds before serving.