Oaxacan Mole Enchiladas with Braised Chicken

Ingredients

• 12 pieces corn tortillas
• 2 pounds chicken thighs, skinless, bone-in
• 1 teaspoon salt
• 1 tablespoon vegetable oil

• 4 ounces dried chiles (ancho, guajillo, and pasilla), stemmed and seeded
• 1 cup blanched almonds, toasted
• 1 cup raisins
• 1 ounce dark chocolate, chopped
• 1 teaspoon ground cinnamon
• 3 cups chicken broth, low sodium
• 2 tablespoons sesame seeds, toasted

Method

1. 01
   Season the chicken thighs with salt. In a large pot, heat vegetable oil over medium-high heat and brown the chicken on all sides.
2. 02
   Remove the chicken from the pot and set aside. In the same pot, toast the dried chiles until aromatic, then soak them in hot water for 20 minutes until softened.
3. 03
   In a blender, combine the soaked chiles, almonds, raisins, chocolate, and cinnamon with 2 cups of chicken broth. Blend until smooth.
4. 04
   Return the chicken to the pot, pour the mole sauce over it, and add the remaining chicken broth. Simmer covered for 1 hour until the chicken is tender and flavors meld.
5. 05
   Preheat the oven to 350°F (175°C). Lightly fry each tortilla in oil to soften, then fill them with shredded braised chicken, roll them up, and place them in a baking dish.
6. 06
   Pour the remaining mole sauce over the enchiladas, sprinkle with sesame seeds, and bake for 20 minutes until heated through.
7. 07
   Serve the enchiladas hot, garnished with additional sesame seeds and a side of fresh cilantro if desired.