Chicken Enchiladas With Pasilla Mole by Chef Akhtar Nawab of Otra Vez

ENCHILADAS

 

  • 4 corn tortillas
  • 1 3-pound roasted chicken, meat pulled off the bones
  • 1 Tablespoon queso fresco 
  • 2 Tablespoon cilantro, minced
  • 1 Tablespoon sesame seeds, toasted

 

  1. In a new skillet with 1 teaspoon of olive oil heat the tortillas until tender. Remove to a plate and spoon the pulled chicken and queso fresco down the middle of each tortilla. Roll the tortilla so the opening is facing the bottom of the plate.
  2. Sauce the enchiladas liberally with the pasilla mole and garnish with sesame seeds and minced cilantro. 

 

PASILLA MOLE

 

  • 10 pasilla chiles, seeded and toasted
  • 1 large onion, peeled and sliced and charred under a broiler
  • 4 whole plum tomatoes, charred under the broiler
  • 4 cloves garlic charred under the broiler
  • 2 allspice berries
  • 2 cloves
  • 1 teaspoon black pepper
  • 4 cups water
  • 2 Tablespoons tahini
  • 2 Tablespoons coconut oil

 

  1. In a medium pot, combine the pasilla chiles, onions, tomato, garlic, allspice, cloves, black pepper and water in a pot. Cover and simmer for about 30-40 minutes until vegetables are soft. 
  2. Season with salt and pepper to taste and add to a blender. Purée until smooth. 
  3. In a new pot, add the coconut oil and heat until nearly smoking. Pour the pasilla mole into the coconut oil and simmer for about 10 minutes further. Re-season to taste. 

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