This Mole Sauce is Oaxacan-style and makes excellent Mole Enchiladas and Chicken in Mole Sauce.
Mole Enchiladas (Serves 6)
Have 12 corn tortillas ready. Add 3 cups shredded (deshebrada) turkey or chicken to 1/2 of the above sauce. Simmer together for 15 minutes.
Heat 1 inch of oil in a skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it to go limp. Repeat with the remaining tortillas and drain them.
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Dip a tortilla into the sauce. Top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple teaspoons each of diced onion and grated Monterey Jack cheese. Roll up the tortilla snug but not tight. Transfer the enchilada to the baking dish, seam side down. Repeat with the remaining tortillas and filling. Top the enchiladas with a little more diced onion and pour the remaining sauce evenly over them. Scatter more Monterey Jack cheese over the sauce.
Bake for 15 to 18 minutes, until the enchiladas are heated through and the sauce is bubbly. Serve immediately with spoonsful of crema drizzled over and a sprinkling of cilantro and toasted sesame seeds.
Chicken in Mole Sauce
Heat 1/2 of the above Mole Sauce to boiling in a large skillet. Reduce the heat to simmer. Place 8 boneless chicken breast halves, skin side up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and serve with Mole Sauce. Garnish with crema and a sprinkling of cilantro.
If you prefer, you can brown the chicken breast halves in vegetable oil before proceeding with the above instructions. The simmering time will be cut to about 40 to 45 minutes.
Photo credit: (c) Can Stock Photo / Morenovel
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