Thursday, October 13, 2011

She Made/Ella Hace: Mole {Enchiladas}



This month, for She Made/Ella Hace it's all about Mole!  Ole!  Heather is cooking up a rich and delicious Mole Amarillo on her blog, Girlichef.   And I'll be serving up a hot plate of Enchiladas de Mole.

But before we get to the recipe, I want to introduce you to an old friend of mine.  She's been a friend of the family for as long as I can remember...Doña Maria.




Doña Maria is a brand of thick Mole paste made with chile peppers, peanuts, sesame seeds and cocoa.  (Just to name a few of the ingredients.)

This was the Mole that my grandparents always made when I was a little girl.  Of course, when I grew up and got married, I learned how to make Mole from scratch and my grandpa preferred my Mole Dulce to Doña Maria's.

But still, whenever I spot that little jar of Mole at the tiendita, I am reminded not only of my grandparents' collection of Doña Maria jars that they used as drinking glasses, but also of one of my childhood favorites that Pappy (my grandpa) used to make...Enchiladas de Mole.  


Enchiladas de Mole w/ Mexican Rice



Enchiladas de Mole Doña Maria

Ingredients:
  • 1 Kilo bone-in chicken breast
  • 1/2 medium onion, halved
  • 1 clove garlic
  • Cilantro
  • 1 jar Mole Doña Maria
  • 4 cups chicken broth
  • Queso Fresco, crumbled
  • 1/2 medium onion, chopped
  • Corn Tortillas
  • Vegetable Oil (for frying)
  • Sesame Seeds (optional) 

Directions:
Place the chicken in 3-quart stockpot with the garlic, cilantro and 1/2 of the medium onion. Fill the stockpot with enough water to cover the chicken; season with salt and pepper.  Cover stockpot and cook over medium heat until tender and cooked through.  (60 to 90 minutes).

Enchiladas de Mole Prep 2


 Shred the chicken and gather the rest of your ingredients.



To prepare the Mole sauce, empty the jar of Mole Doña Maria into a 2-quart saucepan.  Slowly stir in 4 cups of chicken broth.  (I used the same broth the chicken was cooked in.) 

Enchiladas de Mole Prep 3


Heat the sauce over medium heat, whisking occassionally to prevent lumps from forming.  Season lightly with salt and pepper. 

Enchiladas de Mole Prep 4


Preheat the oven to 350F.  To make the enchiladas, heat 2 tablespoons of vegetable oil in a skillet over medium heat.  Fry the corn tortillas, one at a time, for about 30 seconds on each side.  *You want the tortillas to be soft and pliable.  (The reason for frying the tortillas, is so that they won't fall apart when rolling them, once they've been filled.)

Enchiladas de Mole Prep 5


Top each tortilla with a couple tablespoons each of shredded chicken and Queso Fresco.  Top with a little chopped onion.  Roll up the tortillas and place seam side down on a heat proof plate or baking dish.

Enchiladas de Mole Prep 6


Ladle the warm Mole sauce over the enchiladas.  Top with more crumbled Queso Fresco and Sesame seeds, if desired.  Bake at a 350F for about 20 to 25 minutes or until the cheese has completely melted.  Serve with Refried Beans and Mexican Rice Enjoy!!!

Enchiladas de Mole



Photobucket

6 comments:

  1. I have never tried the mole paste in a jar (or any), but I've always wondered if it was any good.  I'm glad to hear that you like it, especially since I can find that particular brand here!  Your enchiladas look fantastic I wish I had a big plate full. It was awesome making mole with you, amiga :)

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  2. Hey, Dona Maria is a good friend of our family too! She gets around :)  To make one step easier, you could warm the tortillas in a tortilla warmer in the micro so they are nice and soft and then proceed with the filling and baking. A little quicker to get a stack of tortillas ready to fill, and maybe just a little healthier without the frying part. Your photo captures the yuminess of it all!

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  3. I have never tried Dona Maria, but I am willing to try any recipe your Pappy made.  They look awesome and I love the idea of using the jars as drinking glasses.

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  4. wow this is delicious! I actually add sugar to my mole because i like it sweet. :D also i don't add chicken, but crema, onion and queso fresco which now that I think of it, it's called enmoladas.

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  5. lo hacemos así pero añadimos zanahorias y papas hervidos con el pollo.  lo as probado así?

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  6. Tried these out tonight... Added about a tbsp of sugar, just because we like it sweet and made them traditional without the baking. My husband ate seconds. SO delicious! Thanks for giving us something to add to the rotation.
    *Found you through google search... you were on the first page :)

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