Oaxacan Mole Poblano Enchiladas with Toasted Sesame Seeds

Ingredients

• 2 tablespoons vegetable oil
• 1 cup white onion, chopped
• 2 cloves garlic, minced
• 3 dried ancho chiles, stemmed and seeded
• 3 cups chicken broth
• 1 cup almonds, toasted
• 1 cup raisins
• 1 tablet Mexican chocolate, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• to taste salt

• 12 corn tortillas
• 3 cups cooked chicken, shredded
• 1 cup queso fresco, crumbled
• 1 cup sesame seeds, toasted
• 1 cup cilantro, chopped

Method

1. 01
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
2. 02
   Add the ancho chiles to the skillet and toast them for about 1-2 minutes. Pour in the chicken broth and bring to a simmer. Cook for 10 minutes until the chiles are softened.
3. 03
   Transfer the mixture to a blender, adding the toasted almonds, raisins, Mexican chocolate, cinnamon, cumin, and oregano. Blend until smooth.
4. 04
   Return the sauce to the skillet, season with salt to taste, and simmer on low heat for about 25 minutes, stirring occasionally until thickened.
5. 05
   Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
6. 06
   Warm the corn tortillas on a skillet to make them pliable. Fill each tortilla with shredded chicken and a spoonful of mole sauce, then roll tightly and place seam-side down in the baking dish.
7. 07
   Pour the remaining mole sauce over the enchiladas, ensuring they are well-covered. Sprinkle with crumbled queso fresco.
8. 08
   Bake the enchiladas for 20-25 minutes until heated through. Remove from the oven and garnish with toasted sesame seeds and chopped cilantro.