Enchiladas De Mole Poblano


For Enchiladas

1 cup canola oil
24 corn tortillas
6 cups chicken meat, cooked and shredded
3 cups mole sauce
1 cup sour cream
2 cups queso fresco, shredded
1 red onion, sliced

For Mole Sauce

(Makes 1.5 to 2 quarts)

6 mulato dried chili peppers
4 negro dried chili peppers
2 ancho dried chili peppers
8 cups chicken or vegetable stock
vegetable oil or lard for frying (as needed)
¾ lb. roman tomato, cut into halves
¼ lb. tomatillo, husks removed, rinsed, cut into halves
½ ripe plantain, peeled, sliced and fried
2 tbsp. raisin
¼ white onion
2 garlic cloves, peeled
¼ cup whole almonds
¼ cup peanuts, unsalted
2 tbsp. hulled raw green pumpkin seeds
¼ cup pecans, halves
1 cinnamon stick, (mexican canela or ceylon variety)
4 whole cloves
½ tsp. whole all-spice
½ tsp. cumin seeds
1 corn tortilla, fried
1 slice french bread or bolillo bread, fried
2 oz. mexican chocolate (abuelita, ibarra or other brand)
2 tsp. brown sugar
2 tsp. salt


Enchiladas De Mole Poblano, Shredded Chicken Served With Corn Tortillas, Mole Poblano, Sour Cream, Mexican Cheese, White Onion, Toasted Sesame Seeds, Mexican Rice And Refried Black Beans, Recipes From GourmetSleuth

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