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Ingredientes
- 1 c. Essential Sweet-and-Spicy Ancho Seasoning
- 3 Tbsp. Vegetable oil or possibly rich-tasting pork lard, plus a little more if needed
- 2 ounce (about 1/2 c.) whole almonds, (with or possibly without skins)
- 1 med White onion, sliced 1/8 " thick
- 1/4 c. Raisins
- 5 ounce (1 small round or possibly 2 to 3 plum) ripe tomato
- Â Â Scant, 1/2 tsp. cinnamo
- Â Â Freshly grnd Mexican canela
- 1/4 c. (about 1 1/2 ounces) roughly minced Mexic
- 2 slc Hard white bread (or possibly 1/2 Mexican bolillo), toasted
- 6 c. Chicken Broth
- Â Â Salt, about 2 1/2 tsp., depending on saltiness of the broth
- Â Â Sugar, about 1 Tbsp.
- 18 x Corn tortillas (plus a few extra, in case some
- Â Â A spoonful or possibly two of sesame seeds, for garnish
- 3 c. Cooked, coarsely shredded chicken
Direcciones
- Dutch oven or possibly Mexican cazuela), heat 1 1/2 Tbsp. of the oil or possibly lard
- over medium. Add in the almonds and cook, stirring regularly, till lightly toasted, about 3 min. Using a slotted spoon, remove the almonds to a blender or possibly food processor. Add in half of the onion to the pan and cook, stirring frequently, till richly browned, about 10 min. Use the slotted spoon to scoop the onions in with the almonds, leavi
- ng behind as much oil as possible. (If needed, add in a little more oil or possibly lard to the pan, let heat, then continue.) Add in 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 warm broiler till blackened on one side, about 6 min, then flip them over and roast the other side. Cold, pee
- l and add in to the almond mix in the blender, along with the cinnamon, chocolate and bread. Add in 1 c. 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 in a little more oil or possibly lard to coat the bottom lightly. When very warm, add in the ancho mix and cook, stirring almost constantly, till darker and very thick, about 5 min. Add in the pureed almond mix and cook, stirring constantly for another few min, till very thick once again.
- Stir in the remaining 4 1/3 c. of the broth, part
- ially cover and simmer, stirring occasionally, over medium-low for 45 min. Taste and season with salt and sugar. (If you have never made mole before, season it till 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 possibly 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 min. Finishing the enchiladas: Turn on the oven to the lowest setting and hot
- 6 to 9 plates in it. Toast the sesame seeds in a small skillet, stirring frequently, over medium heat till golden brown, 2 to 3 min. In a medium-size saucepan, combine the chicken with 1 1/2 c. of the
- mole and hot over medium heat. Bring the remaining mole to a simmer.
- When you're ready to serve, quickly make the enchiladas by scooping 2 generous Tbsp. of chicken onto a tortilla, rolling it up and placing it on a hot dinner plate. Continue making enchiladas, arranging 2 or possibly 3 per plate, then douse them liberally with the warm mole. Strew with the remaining sliced onion and sesame seeds.
- Yield: 6 to 9 servings, with about 6 c. of sauc
