Chicken Enchiladas With Mole Sauce
""These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas."..."
INGREDIENTS
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2 tablespoons lard
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1/2 onion, sliced
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2 cloves garlic, sliced
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1 teaspoon salt
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1 tablespoon cumin seeds
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2 poblano peppers, seeded and thinly sliced
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2 Anaheim peppers, seeded and thinly sliced
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4 skinless, boneless chicken thighs, cut into chunks
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4 cups chicken broth
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2 cups chicken broth
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4 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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1 corn tortilla, cut into 1-inch strips
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4 tomatoes, cut in half crosswise
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3 tomatillos, cut in half crosswise
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2 tablespoons lard
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1/2 onion, sliced
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5 cloves garlic, sliced
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2 teaspoons cumin seeds
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2 cups chicken broth
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salt to taste
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1 teaspoon white sugar, or more to taste
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3 ounces dark chocolate, coarsely chopped
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12 corn tortillas
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1/2 bunch fresh cilantro, coarsely chopped
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1/2 cup crumbled queso fresco
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