||ancho peppers, opened, seeded, roasted and soaked |
|2 ||mulato peppers, opened, seeded, roasted and soaked|
|1 ||guajillo pepper, opened, seeded, roasted and soaked|
|2 ||cloves garlic, roasted and peeled|
|50 g (1 ¾ oz) ||almonds, peeled and roasted|
|40 g (1 1/3 oz) ||peeled unsalted peanuts, roasted|
|½ ||tablespoon lard or 1 tablespoon corn oil |
| ||chicken broth as needed|
| ||salt to taste|
| ||corn oil as needed |
|2 ||chicken breasts or 4 chicken thighs, cooked with skin and bone, shredded |
|150 g (1/3 lb) ||fresco cheese, grated |
|½ ||onion, thinly sliced and blanched in cold salt water|
Grind the peppers, garlic, almonds and peanuts with ½ cup of broth or water.
the lard or corn oil in a saucepan over medium heat and fry the pepper mixture. Cook at low heat until the sauce is cooked.
broth or water as needed to achieve the consistency of a light mole sauce. Season.
Warm the tortillas.
corn oil in a deep skillet. Lightly soak each tortilla in the corn oil and then the hot mole. Fill with shredded chicken and roll the enchiladas, placed on a platter or serve individually, three per guest.
the enchiladas with more sauce. Sprinkle cheese on top and garnish with slices of onion.
* These enchiladas can be stuffed with cooked, shredded duck meat as well.