Enchiladas de Mole
Recipe type: Main
Cuisine: Mexican
Serves: Serves 6-8
  • Dried and deseeded red chillies (ask your grocer for the ones that are the least spicy) - 12
  • Almonds - ¼ cup
  • Sunflower seeds - ¼ cup
  • Raisins - ¼ cup
  • Peanuts - 2 Tbsp
  • Red chilli seeds - 1.5 Tbsp
  • Sesame Seeds - 2 Tbsp
  • Star Anise - 1
  • Coriander seeds - ¼ tsp
  • Cloves - 5
  • Cinnamon Stick - 2 inch
  • Peppercorn - ½ tsp
  • Oregano leaves - ½ tsp
  • Thyme - 2 sprigs
  • Bay leaf - 1
  • Coarse maize flour - ⅛ cup
  • Tomatoes scored - 2
  • Onion - 1
  • Garlic - 6 cloves
  • Chicken - 1.2 Kgs
  • Salt
  • Chocolate - gms
  • Water - 1.5 l
  • Cummin - ½ tsp
  • Oregano - ½ tsp
  • Bay Leaf - 1
  • Garlic - 4 cloves
  • Curd- 500 gms (kept overnight in a sieve over a bowl to separate the whey)
  • Spring onions, chopped - 3
  • Any White cheese. grated - 2 cups
  • Tortillas - 6
  1. Flatten and Roast chilli skins on foil lined baking sheet after tossing in oil. Bake for 5-7 mins or till fragrant. Take care not to burn the chillies or your mole will be bitter. Soak the chillies in 1.5 cups warm water.
  2. Roast tomatoes, onions and garlic on the top shelf of the oven till browned well.
  3. Roast chilli seeds, sesame seeds, star anise, cloves, cinnamon and pepper in a skillet till the sesame seeds change colour. Grind and keep aside.
  4. Combine and roast the nuts, sunflower seeds and raisins till raisins are puffy. Grind. Add the herbs and flour. Grind again. Add the roasted vegetables and grind again till you have a smooth paste. Add the chilli water as required.
  5. Drain the chillies and grind them, keeping the water aside.
  6. Poach the chicken in water with salt and the rest of the ingredients from water to garlic. Cook till tender. Remove the chicken meat from the bones and return the bones to the stock to get the delicious chickeny flavour out of the bones and into the stock.
  7. Heat oil in a heavy bottomed pan. Add the chilli paste and cook till its colour deepens and the paste thickens. Pour in the tomato mixture and cook till the paste combines well. Add the spice powders and stir fry well till the paste is a thick dark paste almost the colour of chocolate. Add chocolate and chicken stock to thin the sauce till a smooth thick sauce is obtained. Season with salt and sugar as required.
  8. Combine the curd, shredded chicken, spring onions, grated cheese and salt.
  9. Soften the tortillas by microwaving it briefly till just warm. Fill the tortillas with the chicken mixture and fold over.
  10. Line an over proof dish with the mole sauce. place the filled tortillas and top with the rest of the mole. You can add more grated cheese on top if desired. Bake in 200C oven till cheese melts (10 -15 mins)
Recipe by Bombay Chowparty at http://bombaychowparty.com/enchiladas-de-mole/