For those that considers themselves movie buffs, you’ll have loads of fun making this dish. The entire time I assembled this meal, my husband and I couldn’t help but recite “Moow-lay, moow-lay, moow-lay” over and over again with the same pitch as Gold member from Austin Powers 3. For those that have no idea what I’m referencing, go ahead and pop a chilled cerveza (mexican beer) or pour a margarita and get inspired by this authentic Mexican favorite.
Mole is a puree built upon tomatoes, onions, garlic, ancho chiles, chicken stock and one star ingredient that will seriously shock you… dark chocolate! I created a basic recipe and used a spice common to most cupboards, cumino (in English cumin).The process consists of sautéing the produce, blending, and then melting in the chocolate.I dipped tortillas in the mole, stuffed with chicken breast, and topped with cilantro, greek yogurt, and feta. This dish truly couldn’t get much healthier! After consulting with a chef that I sell wine to, he tasted and confirmed its convincing qualities to make at home. If you are truly feeling adventurous, he advised additionally purchasing coriander seeds, cloves, and cinnamon. Lightly toast, grind, and add to sauce for a more potent release of flavor.
For the most part, I pair my dishes with wine; however, this type of cuisine truly does call for a Corona type beer or tequila infused beverage. I grew up an hour or two from the California/Mexico border and had the privilege of visiting quite often with my family. I remember being a teenager in line for a fiesta barbecue and one of the servers put a shot glass necklace on me and poured it full of warm tequila. Although Mexico is producing wine these days, they live for their tequila. It’s in their blood, in their sweat, and somehow they convinced my mom that this liquor will cure any stomach bug or sore throat. In a nut shell, margaritas are the best pairing. My mother-in-law combines limeade, corona, tequila, water, fresh limes, and a splash of Gran Marnier. Serve over ice and you’ve got yourself a killer marg.
Mexicano Mole Enchiladas
- 1/2 white onion diced finely
- 2 cloves garlic minced
- 3 tomatoes on the vine chopped
- 2 dried ancho chile peppers
- 3-4 cups chicken stock
- 1 oz dark chocolate chopped
- salt and cumin to season, oil for the pan
- Corn tortillas fried in oil, or small flour tortillas
- mole sauce above
- Store-bought rotisserie chicken shredded
- greek yogurt & milk/cream
- feta cheese