Enchiladas de mole
Prep time: 20 mins
Cooking time: 15 mins
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.