Spiced Ancho Chili and Chocolate Enmoladas with Pickled Red Onions

Ingredients

• 12 pieces corn tortillas, store-bought or homemade
• 2 cups shredded chicken, cooked
• 1 cup queso fresco, crumbled

• 3 pieces dried ancho chilis, stemmed and seeded
• 2 tbsp vegetable oil
• 1 cup chicken broth, low sodium
• 1 oz Mexican chocolate, roughly chopped
• 1 tsp ground cinnamon
• 1 tbsp sugar
• 1 tsp salt, to taste

• 1 cup red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt

Method

1. 01
   Combine vinegar, sugar, and salt in a small saucepan. Heat until sugar and salt dissolve. Pour over the sliced red onions in a bowl. Let sit at least 30 minutes.
2. 02
   Toast ancho chilis in a dry skillet over medium heat for 1-2 minutes until aromatic. Transfer to a bowl and cover with hot water to soak for 15 minutes.
3. 03
   Drain chilis and blend with chicken broth until smooth.
4. 04
   Heat oil in a saucepan over medium heat. Strain the chili mixture into the pan, add chocolate, cinnamon, sugar, and salt. Cook, stirring, until chocolate melts and sauce thickens, about 10 minutes.
5. 05
   Preheat oven to 350°F (175°C). Soften tortillas by warming them in a dry skillet for 30 seconds each side.
6. 06
   Fill each tortilla with shredded chicken, roll them up, and place seam-side down in a baking dish.
7. 07
   Pour the enmolada sauce over the rolled tortillas. Cover and bake for 20 minutes.
8. 08
   Garnish with crumbled queso fresco and pickled red onions before serving.