He said it tasted just like he remembers (which is a huge compliment! ★☆ I made it this past weekend for our anniversary and my husband was thrilled!! Pull the chicken from the carcass and shred the meat. And all the better with some seriously tasty food to bring us all together. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Grilled chicken with charred pineapple salad, Tasty Cajun rice & turkey burrito: Jamie Oliver, 1 onion, 2 carrots, 2 sticks of celery, 1 bulb of garlic, 2 kg whole free-range chicken, 1 teaspoon black peppercorns, 1 bunch of fresh flat-leaf parsley , (30g), 12 corn tortillas, ½ a bunch of fresh coriander , (15g), 250 g dried mulato peppers, 160 g dried ancho pepper, 160 g dried pasilla pepper, 125 g sesame seeds, 125 g unsalted peanuts, 125 g blanched almonds, 2 onions, 10 cloves of garlic, 1 teaspoon ground cinnamon, 1 teaspoon ground clove, 1 teaspoon ground star anise, 1 teaspoon ground black pepper, 1 ripe plantain, 3 ripe tomatoes, 125 g raisins, 1 soft corn tortilla, ½ a quality white bread roll, 200 g quality dark chocolate , (70%), 1 corn on cob, 2 limes, 1 small red onion, 3 ripe mixed-colour heritage tomatoes, 2 jalapeño chillies, 1 tablespoon pork dripping, 2 cloves of garlic, 250 g long grain rice, 500 ml poaching liquor , (see step 1) or organic chicken stock, 1 bunch of fresh coriander , (30g), 50 g dried epazote , (optional).
Add the tomatoes, cocoa powder, peanut butter and vegetable broth. ), Your email address will not be published. I have looked it up several times to try and make it, but have always felt a little intimidated by the recipe. Repeat with the remaining tortillas, cheese, beans and chicken. I’m buying bulk chili powder and making these all the time. This gorgeous mole is ideal for batch cooking, so freeze the leftovers in portions for your next Mexican feast. Then pop those enchiladas in the oven until they’re hot and crispy, pile them high with lots of fresh, cool toppings to balance out that rich, warm mole. ★☆ Peel and finely chop the onion and garlic, add to the pan and cook for a couple of minutes. Then spread any extra mole around on top of the enchiladas. So much amazing flavor in one dish! Roll up the tortillas around the filling. Remove from the oven, garnish with tons of toppings. Please read my disclosure policy. Ladle about 500ml of mole into a clean pan and keep warm while you assemble the enchiladas.
Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy. How to make Mole Enchiladas: Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds in each side, or fry them lightly in oil.
This is hands down the best recipe and rivals some of my best … Stir in the rice and cook for a few minutes more, or until the onions are golden and slightly softened. I didn’t have almond butter so substituted with peanut butter-delicious! more about me ». toppings: toasted sesame seeds, lots of sliced avocado, chopped fresh cilantro, sliced radishes, diced red or green onion, and/or crumbled cotija cheese. Place it all into a large, deep pot with the chicken, peppercorns and parsley. ★☆ I love the idea of doing them with barbacoa, even though I’ve never seen a chocolate mole used with beef (chicken seems to be THE thing to go with chocolate mole). I’m Lauren, a mom of four and lover of good food. For the mole, halve and deseed the dried peppers, then lightly toast in a dry frying pan for a couple of minutes (being careful not to char them) – you may need to do this in batches. Set aside to cool, then shred into small bite-sized pieces. ★☆ Then add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and handful of shredded chicken. Dunk the tortillas into the warm mole, then place on a serving plate. Cook it for your favourite people and they’ll be mates for life.