Oaxacan Mole Enchiladas with Braised Chicken
Savory enchiladas filled with tender braised chicken and smothered in a rich, complex Oaxacan mole sauce, capturing the essence of traditional Mexican flavors.
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Cooking tools:
- Blender
- Pot
- Stove
- Oven
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Serving platter
Ingredients
- 12 pieces corn tortillas
- 2 pounds chicken thighs (skinless, bone-in)
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 4 ounces dried chiles (ancho, guajillo, and pasilla) (stemmed and seeded)
- 1/2 cup blanched almonds (toasted)
- 1/2 cup raisins
- 1 ounce dark chocolate (chopped)
- 1 teaspoon ground cinnamon
- 3 cups chicken broth (low sodium)
- 2 tablespoons sesame seeds (toasted)
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