Mexican Enmoladas
The dark mole sauce is made with several chilies, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming. This recipe is a delicious shortcut with all the three important chilies: ancho, guajillo, and pasilla. It is even easier if you skip the tortillas and just pour the sauce over roasted meat.
Ingredients
Shopping list
- 1 lbs chicken breast cut each 2 times
- 1 bell pepper finely chopped
- 1/4 cup almond butter
- 2 oz dark chocolate bar min. 70% cacao
- 2-4 avocado sliced
- 8-12 tortillas
Optional Toppings
- tomato/es
- lettuce
- crumbled cheese
- sour cream
You might have
- 2 cups rice
- 3 cups chicken or vegetable broth
- 1 cup tomato puree
- 1 onion finely chopped
- 2 cloves garlic grated
- 1 lime or lemon for juice
- sugar or honey or agave syrup
- oil
- salt & pepper
Culinary Spice Kit (see notes for homemade enmolada spices)
- Pouch [1] Ancho chili powder, pasilla chili powder, cinnamon, oregano
- Pouch [2] Guajillo chili powder
Instructions
Rice
- Cook rice according to package instructions.
Stew
- In a large PAN, heat 2 tbsp oil.
- Add garlic and onions. Stir-fry 3 minutes over medium-low heat.
- Add chicken, bell pepper, Enmoladas Spices [1].
- Add to taste: salt, pepper, Enmoladas Spices [2].
- Stir-fry 5 minutes over medium heat.
- Stir in broth and tomato puree.
- Add salt & pepper to taste.
- Cover. Bring to boil.
- Cook 15 minutes over medium-low heat.
- Stir in almond butter and chocolate. '
- Add sugar to taste.
- Cook 10 minutes over low heat.
- Take chicken out and shred it with two forks.
Tortillas
- In a separate PAN, heat some oil and fry each tortilla 15 seconds on each side.
Assembly
- Fill each tortilla with some chicken, sauce, optional tomato slices and lettuce. Roll it up.
Serve
- Place roll on plate, top with sauce.
- Serve with rice and avocado with lime juice.
- Optional sprinkle with cheese and/ or sour cream.
- Enjoy!
Notes
- Substitute the SpiceBreeze spice pouches with fresh chilies. Toast and grind them with a little water. Add chili paste, cinnamon, and oregano to taste, one 1/4 tsp at a time.
- Substitute almond butter with hazelnut butter or any other nut butter.
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!