Enchiladas de mole

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Old 25-Sep-2011
Enchiladas de mole

Serves 1
Prep time:
20 mins
Cooking time: 15 mins
  • 500ml water
  • 250g chicken breast
  • salt and pepper to taste
  • 100ml vinegar
  • 15g onion, chopped
  • 1 tin mole paste
  • 1 tbsp sugar
  • 10g cooking chocolate
  • 3 corn tortillas
  • sour cream, coriander leaves, and sesame seeds

1. Fill a pot with water, add the chicken and bring to a boil. Add salt, pepper, vinegar and onion (reserve two pieces for garnish). Cook until tender.

2. Remove chicken and reserve the broth. Shred the chicken.

3. To make the sauce, in a pan heat mole paste, sugar and chocolate. Add 100ml of chicken broth (reserved earlier) and boil for 5 minutes. Blend until smooth.

4. To make the enchiladas, warm the tortillas. Place chicken in the centre of each tortilla, add a little mole sauce and roll to close. Pour remaining sauce on top. Garnish with sour cream, a coriander leaf, onion slices and sesame seeds.

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