Chicken Mole Enchiladas
This recipe was originally acquired in the early 1970s by my family from a family friend named Juan Vasquez, a native of Mexico City. We since lost contact many years ago with this person, so I have no way to contact him or his family.
Nonetheless, it is an authentic Mexican recipe, or I believe it to be such. I have not changed it significantly.
Guna - Tamas, with Rajas to a controlled degree - could become satvic with the mixture if done properly.
- 1 whole chicken, or 3-4 lbs chicken parts
- 2-3 cloves garlic, peeled
- Salt to taste
- 1-2 dozen corn tortillas, purchased or homemade
- 2-8 tbs. Mole condiment, to taste
- In very large pan, fill half full of water, add chicken, salt and garlic. Include giblets or not as you prefer.
- Boil chicken for 40 minutes, until well cooked. Stir occasionally and add water if needed.
- Remove chicken from pan, reserving broth.
- Allow chicken to cool. Bone the chicken. Use skin or not as you prefer.
NOTE: These steps may be done in advance.
- In large heavy skillet, add chicken, 3-4 cups of both, and mole. Heat to boiling over low heat, stirring frequently - near constantly.
- Dip tortillas into liquid individually. Allow each to boil for around 30 seconds. Remove from pan to platter. Spoon 1/4 cup or so of the chicken mixture into the tortilla, avoiding as much of the liquid as possible. Fold the sides up, leaving the ends open.
Yield: 4-6, when used as a main course.
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Copyright 2006 by Elizabeth Harper
- Serve 2 or 3 of these on individual plates
- Condiments include sour cream, guacamole, or salsa ranchero condiment
- Goes well with Juan's Spanish Rice as a side dish
- Package any leftovers in plastic cartons and freeze. These reheat well in a microwave or wrapped in foil in the oven.
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