In Mexico, mole is a celebratory dish – similar to tamales, it’s usually made for heightened events. I have a mother in law that makes an amazing mole.. but it’s not too often she puts it together because it takes quite a bit of time.
There are dozens upon dozens of varieties of mole in Mexico – there really isn’t a correct formula for mole, as so many varieties depend on the region in which you reside.
The sauce isn’t as burdensome as making the more traditional mole ~ instead, you can pull it out the sauce in this recipe is not only a little easier, it has a rich, delicious flavor. Make a few enchiladas or a full baking dish – you can always refrigerate/freeze the sauce to use later, too.
- 16 corn tortillas
- 2 C. rotisserie chicken (or 2 chicken breasts, cooked & shredded)S
- 5 ancho or pasilla chiles, roasted, stemmed and seeded
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp smooth peanut butter
- 1 tsp dried oregano
- 1 3/4 C. chicken stock
- 1 tsp salt
- 1 disc of Abuelita or Ibarra chocolate, chopped
- Optional: garnish with queso fresco and Mexican crema
- To make the mole, soak the dried chiles in hot water for 15 minutes - setdrain and set aside.
- Heat the oil in a medium skillet, and add the onions - saute until clear , about 2-3 minutes.
- Add the garlic, and cook an additional 2 minutes.
- Transfer the onion, garlic, and chiles to the blender with the hicken stock, peanut butter and oregano. Puree until smooth.
- Push the chile mixture through a strainer into the previously used medium skillet and bring to a boil - then reduce the heat to medium and cover for 10-15 minutes.
- Stir in the chocolate and season the mole with salt and pepper. Stir frequently until the chocolate has dissolved.
- Set aside 1 C. of the mole for garnishing the enchiladas, and
- Grab a stack of corn tortillas, and wrap them in a clean dish towel that has been soaked and wrung out. Place in the microwave for 50-60 seconds until they are moist and can be roleld with minimal effort.
- Set the tortillas next to the shredded chicken, and the mole, and prpare to assemble.
- To assemble the enchiladas, dip on tortilla at a time in the mole, lift out, and let the excess mole drip off - then transfer to a plate.
- Working rather quickly, put 1/4 C. of the shredded chicken on the end of the tortilla, and then roll tightly like a cigar, trying not to over fill.
- Place in a lightly greased serving dish, seam side down.
- Repeat with all of the enchiladas, placing them all side by side. - then pour the reserved 1 C. of mole over the top. If you are freezing, wrap tightly at this stage and pop in the freezer for up to 3 weeks. (to reheat, preheat the oven to 350 degrees, unwrap and bake).
- If serving immediately, place in an oven preheated to 350 degrees F, for 20 minutes.
- Drizzle with sour cream and or queso fresco before serving.