ENCHILADAS DE MOLITO 6 servings

INGREDIENTS

4

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

TO SERVE

18 corn tortillas
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

PROCEDURE

Grind the peppers, garlic, almonds and peanuts with ½ cup of broth or water.
Heat 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.
Add broth or water as needed to achieve the consistency of a light mole sauce. Season.

TO SERVE

Warm the tortillas.
Heat 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.
Cover 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.

Products

Peanut
Chile guajillo
Ancho chile
Mulato chile