Chicken Enchiladas With Mole Sauce

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.

Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft,...


Ingredients

  • 2 tablespoons lard
  • 1/2 onion, sliced
  • 2 cloves garlic, sliced
  • 1 teaspoon salt
  • 1 tablespoon cumin seeds
  • 2 poblano peppers, seeded and thinly sliced
  • 2 Anaheim peppers, seeded and thinly sliced
  • 4 skinless, boneless chicken thighs, cut into chunks
  • 4 cups chicken broth
  • 2 cups chicken broth
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 corn tortilla, cut into 1-inch strips
  • 4 tomatoes, cut in half crosswise
  • 3 tomatillos, cut in half crosswise
  • 2 tablespoons lard
  • 1/2 onion, sliced
  • 5 cloves garlic, sliced
  • 2 teaspoons cumin seeds
  • 2 cups chicken broth
  • salt to taste
  • 1 teaspoon white sugar, or more to taste
  • 3 ounces dark chocolate, coarsely chopped
  • 12 corn tortillas
  • 1/2 bunch fresh cilantro, coarsely chopped
  • 1/2 cup crumbled queso fresco

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