Title: Simple Red Mole Enchiladas with Shredded Chicken
Categories: New, Text, Import
Yield: 1 Servings

1 c Essential Sweet-and-Spicy
-Ancho Seasoning
3 tb Vegetable oil or
-rich-tasting pork lard,
-plus a little more if
-needed
2 oz (about 1/2 cup) whole
-almonds; (with or without
-skins)
1 md White onion; sliced 1/8 "
-thick
1/4 c Raisins
5 oz (1 small round or 2 to 3
-plum) ripe tomato
Scant; 1/2 teaspoon cinnamo
Freshly ground Mexican
-canela
1/4 c (about 1 1/2 ounces) roughly
-chopped Mexic
2 sl Firm white bread (or 1/2
-Mexican bolillo); toasted
6 c Chicken Broth
Salt, about 2 1/2 teaspoons,
-depending on saltiness of
-the broth
Sugar, about 1 tablespoon
18 Corn tortillas (plus a few
-extra, in case some
A spoonful or two of sesame
-seeds; for garnish
3 c Cooked, coarsely shredded
-chicken

>From ancho seasoning to mole: In a medium-size (4-quart) pot (preferably a
Dutch oven or Mexican cazuela), heat 1 1/2 tablespoons of the oil or lard

over medium. Add the almonds and cook, stirring regularly, until lightly
toasted, about 3 minutes. Using a slotted spoon, remove the almonds to a
blender or food processor. Add half of the onion to the pan and cook,
stirring frequently, until richly browned, about 10 minutes. Use the
slotted spoon to scoop the onions in with the almonds, leavi

ng behind as much oil as possible. (If needed, add a little more oil or
lard to the pan, let heat, then continue.) Add the raisins, stir for a
minute as they puff, then use the slotted spoon to scoop

them in with the almonds. Roast the tomatoes on a baking sheet 4 inches
below a very hot broiler until blackened on one side, about 6 minutes, then
flip them over and roast the other side. Cool, pee

l and add to the almond mixture in the blender, along with the cinnamon,
chocolate and bread. Add 1 cup of the broth and blend to a smooth puree,
scraping and stirring every few seconds.
Return the pot to medium-high heat and, if necessary, add a little more oil
or lard to coat the bottom lightly. When very hot, add the ancho mixture
and cook, stirring almost constantly, until darker

and very thick, about 5 minutes. Add the pureed almond mixture and cook,
stirring constantly for another few minutes, until very thick once again.
Stir in the remaining 4 1/3 cups of the broth, part

ially cover and simmer, stirring occasionally, over medium-low for 45
minutes. Taste and season with salt and sugar. (If you have never made mole
before, season it until it's slightly sweet--the sugar balances the strong
flavors.) Warming the tor

tillas: Set up a steamer (with this many tortillas, you'll need 2 vegetable
steamers set up in saucepans or a big Chinese steamer--either choice with
1/2-inch of water under the steamer basket); heat to a boil. Wrap the
tortillas in 2 stacks in heavy kitchen towels, lay

in the steamer, and cover tightly. Boil 1 minute, turn off the heat and let
stand without opening the steamer for 15 minutes. Finishing the enchiladas:
Turn on the oven to the lowest setting and warm

6 to 9 plates in it. Toast the sesame seeds in a small skillet, stirring
frequently, over medium heat until golden, 2 to 3 minutes. In a medium-size
saucepan, combine the chicken with 1 1/2 cups of the

mole and warm over medium heat. Bring the remaining mole to a simmer.

When you're ready to serve, quickly make the enchiladas by scooping 2
generous tablespoons of chicken onto a tortilla, rolling it up and placing
it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per
plate, then douse them liberally with the hot mole. Strew with the
remaining sliced onion and sesame seeds.

Yield: 6 to 9 servings, with about 6 cups of sauc
Recipe By : COOKING LIVE SHOW #CL8748

Posted to MC-Recipe Digest V1 #277

Date: Mon, 4 Nov 1996 14:52:50 -0500

From: "Angele and Jon Freeman"