If You Have CHICKEN, then you NEED to Make These CHICKEN ENMOLADAS with a SUPER EASY MOLE SAUCE!!!
Today im going to be sharing with you the easiest and most delicious chicken enmoladas, IF YOU LOVE MOLE THEN you are going to absolutly love these enmoladas, the best part this mole sauce is super delicious and you dont need a million ingredients!!!!☺️ hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
if you dont want the sauce to be spicy, use chile guajillo and add a whole tablet of chocolate
PRO TIP!!!!
make sure to not stop stirring, the sauce will burn fast and once you burn it, there is no way to bring it back
Ingredients:
2 lbs chicken
1/2 onion
1/2 garlic head
salt I used 2 tbsp
corn tortillas
oil
for the sasuce
1/2-1 mexican hot chocolate tablet
1/2 onion
2 garlic cloves
1 roma tomato
15 crackers
8 new mexico or guajillo chile pods
1/2 tsp ground cinammon
1/2 tsp ground cumin
1 tsp sugar (optional)
1 cup mole dona maria
queso fresco
1 serving of love ????
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MOLE MADE EASY: Only 3 Ingredients & a jar of Doña Maria Sauce
When we don't have time to cook things from scratch, a good short-cut is much appreciated. That's what you get with this Mole Made Easy recipe. It starts with a jar of Doña Maria mole sauce, which you can find in the ethnic food aisle of your local grocery store, and you add only 3 ingredients to it. The result is a creamy, delicious mole sauce that you can mix with shredded chicken, pour over your favorite burrito, or make enchiladas with. The possibilities are endless. The hardest part of this recipe is opening the jar, and I'm not exaggerating! There's a trick to it, so be sure to check out the video. And read on for the easy recipe.
Mole Made Easy
1 jar Doña Maria mole sauce
4 cups chicken broth
1 round tablet of Mexican chocolate
2 Tbsp. peanut butter
Heat large skillet on stove with burner set to low. Empty jar of mole into skillet. (It's a thick paste, so it's helpful to use a butter knife to get it out.) Add 4 cups of chicken broth and raise heat to medium high. Stir and break up pieces of paste until it's dissolved into chicken broth. The sauce will begin to thicken as it cooks. Break Mexican chocolate into smaller pieces using a serrated knife, then add chocolate to pan and let it melt into the sauce. Add in peanut butter. Lower heat and stir continually until all the ingredients are melted in and you're left with a smooth sauce. Enjoy this delicious mole sauce while it's hot.
*Mole thickens as it cooks, so cook longer for a thicker sauce, or add more chicken broth or water if you like it more runny.
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Happy Go Lucky Jammy Jam
Easy Mexican Chocolate Chicken Mole [Simplified Recipe]
A scintillating blend of dark chocolate, red chilli and aromatic spices weave their magic in this Mexican Chicken Mole recipe. It’s deliciously tender AND easy enough to prepare for a mid-week dinner. Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Mexican Chicken Mole (aka Mexican Chocolate Chicken) is a rich and decadent dish featuring aromatic spices and dark chocolate. Despite a “long” ingredient list, it’s surprisingly simple to make. You can even prepare the chocolate mole sauce in advance, or freeze for that next Mexican dinner.
Our wandering adventures haven’t quite led us to Mexico (yet!), but that doesn’t mean we can’t do a little kitchen adventuring at home in the meantime.
Traditional mole sauces call for a range of different types of chillies including pasilla/negro, puya, ancho and mulato. To keep things simple we’ve modified this recipe to make use of regular large dried red chillis (or small if you can’t find the big ones) since that's what we can most easily access at home. However, if you can get your hands on traditional chillies, we definitely encourage your own chilli mole experiments!
So with a little experimentation, we created a simplified version which is easy (and quick) to make for a mid-week dinner. The hardest part is chopping the onion – the rest is left to the blender and saucepan!
???? Ingredients:
For the Chicken:
1.5 kg chicken we used 4 wings and 4 legs, you can also use thighs or breast.
½ cup vegetable oil
3 cups chicken stock
½ cup orange juice 2 tbsp orange rind OR ½ cup water
Salt and pepper
For the Sauce:
6 dried long red chillis
1 onion diced
3 cloves garlic chopped
1 cinnamon stick
1 tsp oregano
½ tsp ground cumin
½ tsp allspice
½ tsp fennel seeds
¼ coriander seeds
¼ tsp ground nutmeg
¼ tsp ground cloves
1-2 tbsp peanuts crushed
1 tbsp pepitas
400 g passata
2-3 tbsp dried prunes or raisins
1 slice day old bread torn into chunks
60 g dark chocolate minimum 80% cocoa
To Serve:
flour or corn tortillas
fresh cilantro / coriander
red onion finely sliced
2 tbsp white sesame seeds garnish
???????? Recipe Steps:
00:00 - How to Make Mexican Chicken Mole
00:04 - Cook chillies, then soak to soften, retaining chilli oil
00:31 - Cook chicken in chilli oil
00:56 - Transfer chicken to saucepan or wok
01:10 - Simmer chicken in orange juice
01:21 - Add spices and other ingredients to chilli oil
02:01 - Add passata, stock and chillies, then simmer
02:30 - Remove cinnamon stick and blend sauce
02:39 - Add dark chocolate, melt and stir
02:50 - Shred chicken, then add to the sauce with juices and stock
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How to Make Mole Sauce
This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos.
???? Ingredients ????
For the Chicken:
1 whole chicken , cut into pieces (or 4-5 chicken leg quarters, bone in, skin on)
8 cups water
¼ of an onion, roughly chopped
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
For the Sauce:
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds, divided
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread, French bread or a small bolillo roll cut in half
1/2 of a white onion , sliced
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana), peeled, sliced into ½ inch slices
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate, (or semi-sweet or bittersweet chocolate)
1-4 Tablespoons brown sugar , taste
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil, for frying
???? Instructions ????
For the chicken:
Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.
For the Mole Sauce:
1. Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
2. Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
3. Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
Once oil in skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
4. Continue to fry most of the remaining ingredients, one at a time, adding a little oil between each batch, as needed, just to coat the bottom of the pan.
5. Fry the peanuts stirring often so they toast but don’t burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
6. Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
7. Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
8. To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
9. Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
10. Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
11. Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
12. Pour sauce through a fine mesh strainer into the pot with the melted lard.
13. After everything has been blended and strained to the pot, add the melted chocolate and broth mixture, to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
14. Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth. Taste and add salt or sugar, as needed.
15. Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.
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