ENCHILADAS DE POLLO EN MOLE (Chicken Enchiladas with Mole Sauce)

8 oz ancho chiles, tops removed Ancho / Pasilla Pepper.
8 oz guajillo chiles, tops removed Guajillo Pepper.
12 black peppercorns
6 cloves
1 piece (2 in) cinnamon stick Cinnamon Stick or 2 tsp ground cinnamon Ground Cinnamon
2 tbsp dried Mexican oregano
1 lb firm ripe, red tomatoes (2 large or 3 to 4 medium)
5 or 6 Galletas Marías or Goya Marías cookies
1 piece of Nestle Abuelita Chocolates (1 square)
2/3 cup vegetable oil
12 corn tortillas
3 cups shredded cooked chicken (even canned will do to save time-just drain can)
1 cup crumbled Queso Fresco or other dry, fresh white cheese
1 ½ teaspoon sesame seeds
*******ingredient ARE NOT PRECISE*****

Rinse chiles under cold running water, removing seeds, tops and veins. Cover with boiling water and let soak until softened, no more than ten minutes, while you prepare the spices. Drain and set aside.

Heat a small, heavy skillet over medium-low heat. Add peppercorns and cloves; toast, shaking the pan and stirring constantly, until their aroma is released, about one minute. Set aside in small bowl. Lightly toast the cinnamon in same pan for about a minute; add to the pepper and cloves. (If using ground cinnamon, do not toast; just add to other spices when you've finished toasting them.) Toast oregano in same pan until fragrant and add to spices. Set aside while you prepare nuts.

In a heavy, medium-sized skillet, heat 2 to 4 tbsp oil over medium heat until rippling. Add sesame seeds and cook, stirring, just until golden, about 3 to 4 minutes; do not let them darken. Remove to a medium-sized heatproof bowl. Set aside.

Now you are ready to puree ingredients. Place as many of drained chiles, toasted spices, 5 or 6 Galletas Marías cookies, and 1 piece of Nestle Abuelita Chocolates (1 square) in the blender as it can accommodate, with about 1 cup of water. Process until smoothly pureed, adding more water if necessary. Repeat with remaining chiles and spices. With a medium spoon, force puree through a medium-mesh sieve into a bowl; discard whatever won't go through. Scrape puree into a large, heavy saucepan; rinse out the blender to wash away any hard or fibrous bits.

Bring sauce to a boil over medium heat, stirring constantly. Reduce the heat to medium-low and simmer, uncovered, stirring often.

Serve with chicken (either cooked separately or browned in a little hot oil). Mole is also good with turkey or beef. Can be stored, tightly covered, in the refrigerator for about 10 days or indefinitely in the freezer.
Heat remaining oil in a medium-sized skillet. With tongs, carefully place 1 tortilla at a time in hot oil. Hold in oil 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds, then dip in mole sauce to coat.


Lay each coated tortilla on a plate and place a scoop of chicken on it. Roll the tortilla tightly around the chicken and place, seam-side down on a warm platter. Put in warm oven to keep from getting cold. Repeat with all remaining tortillas.

Pour remaining sauce over enchiladas. Sprinkle with crumbled cheese and sesame seeds. Serve immediately.


Serving Size: MAKES A ABOUT 12 ENCHILADAS BUT LEFT SAUCE TO STORE

Number of Servings: 12

Recipe submitted by SparkPeople user NES211.