Скачать или смотреть Enchiladas Series Ep. 6 “Enmoladas”

Enchiladas Series — Episode 6: Enmoladas


These Enmoladas my way are quick, comforting, and packed with bold flavor. Using store-bought mole paste, tender shredded chicken, and a touch of heat from chiles de árbol, this dish comes together in under 40 minutes—perfect for an easy weeknight dinner with authentic Mexican taste.


Servings: 4 people
Prep & Cook Time: ~40 minutes

Ingredients:
• 4 chicken breasts
• ½ onion
• 4 garlic cloves
• 1 tablespoon salt
• 1 teaspoon chicken bouillon
• 3 cups chicken stock (from cooking the chicken)
• 1 (8.25 oz) jar of mole paste
• 4–6 dried chiles de árbol, soaked in hot water for 10 minutes
• 12 corn tortillas (3 per person)
• 2 tablespoons sesame seeds, toasted

Instructions:
1. Cook the Chicken: In a pot, simmer chicken breasts with onion, garlic, salt, and bouillon until fully cooked. Shred the chicken and reserve the stock.
2. Make the Sauce: In a blender, combine mole paste, 3 cups of the chicken stock, and the softened chiles de árbol. Blend until smooth.
3. Cook the Mole: Pour the sauce into a pot and simmer over medium heat, stirring until it boils and darkens. Adjust seasoning or reduce until it reaches your preferred consistency.
4. Assemble Enmoladas: Fill each corn tortilla with shredded chicken, roll tightly, and arrange on a plate.
5. Finish & Serve: Pour mole sauce over the tortillas and garnish with toasted sesame seeds. Serve hot.

My website: https://nowayjosecuisineshop.com




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