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Per serving
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- 1
Simmer the chicken
Drop the chicken thighs into a pot with plenty of water, half an onion, the garlic clove (skin on is fine), the oregano, and a good pinch of salt. Simmer until fork-tender, about an hour. Pull the chicken out, strain and save that broth (it's liquid gold for the mole), then shred the meat once it's cool enough to handle.
- 2
Build the mole
Add the mole paste to a saucepan with 2 1/2 cups of the reserved chicken broth, the Mexican chocolate, brown sugar, and cinnamon. Bring it to a gentle simmer and whisk for about 5 minutes until there are zero lumps and it coats the back of a spoon like a glossy gravy. Taste and adjust salt. Keep it warm.
- 3
Mix the topping
Crumble about 1 cup of the queso fresco into a bowl and stir in a generous handful of diced white onion. This goes both inside and on top, so don't be shy.
- 4
Flash-fry the tortillas
Heat about 1/2 inch of oil in a skillet. Fry each corn tortilla just 10 to 15 seconds a side, so the edges crisp but the middle stays soft and foldable. Drain on paper towels. If tortillas crack when you sauce them later, they needed a few more seconds in the oil.
- 5
Drown and roll
One at a time, dunk a tortilla in the warm mole until it's coated on both sides, lay it on a plate, drop in some shredded chicken and a little of the cheese-onion mix, then roll it up and line them on a serving platter. Do not skip the dunk before filling, that's what makes them plump and juicy all the way through.
- 6
Smother and serve
Ladle more mole over the top and spread it so every roll is covered. Finish with sliced onion, the rest of the queso fresco, and a heavy sprinkle of toasted sesame seeds. Serve right away while everything's warm.
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Chicken Enmoladas (Tortillas Drowned in Mole)
Created by: TacoEveryDay
Ingredients
- 1 1/2 lb chicken thighs
- 2 white onion
- 1 garlic
- 1/2 tbsp dried oregano
- 4.4 oz mole paste
- 2 1/2 cup chicken broth
- 1/4 Mexican chocolate
- 1 tsp brown sugar
- 1/2 tsp ground cinnamon
- 16 corn tortillas
- 1/2 lb queso fresco
- 3 tbsp sesame seeds
- vegetable oil
- salt
Instructions
- Simmer the chickenDrop the chicken thighs into a pot with plenty of water, half an onion, the garlic clove (skin on is fine), the oregano, and a good pinch of salt. Simmer until fork-tender, about an hour. Pull the chicken out, strain and save that broth (it's liquid gold for the mole), then shred the meat once it's cool enough to handle.
- Build the moleAdd the mole paste to a saucepan with 2 1/2 cups of the reserved chicken broth, the Mexican chocolate, brown sugar, and cinnamon. Bring it to a gentle simmer and whisk for about 5 minutes until there are zero lumps and it coats the back of a spoon like a glossy gravy. Taste and adjust salt. Keep it warm.
- Mix the toppingCrumble about 1 cup of the queso fresco into a bowl and stir in a generous handful of diced white onion. This goes both inside and on top, so don't be shy.
- Flash-fry the tortillasHeat about 1/2 inch of oil in a skillet. Fry each corn tortilla just 10 to 15 seconds a side, so the edges crisp but the middle stays soft and foldable. Drain on paper towels. If tortillas crack when you sauce them later, they needed a few more seconds in the oil.
- Drown and rollOne at a time, dunk a tortilla in the warm mole until it's coated on both sides, lay it on a plate, drop in some shredded chicken and a little of the cheese-onion mix, then roll it up and line them on a serving platter. Do not skip the dunk before filling, that's what makes them plump and juicy all the way through.
- Smother and serveLadle more mole over the top and spread it so every roll is covered. Finish with sliced onion, the rest of the queso fresco, and a heavy sprinkle of toasted sesame seeds. Serve right away while everything's warm.