E thinks I should bottle my mole sauce. Instead, I will share with you the recipe for chicken enchiladas with mole. This serves two with leftovers
2 cooked and shredded chicken breasts
Olive oil for frying
1 large can of diced tomatoes with juices
One or two fresh jalapeño peppers seeded, cored, and chopped fine
1 small onion
2 or 3 cloves of garlic to taste
1/4 cup raisins
2 tbs. natural cocoa powder
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. chili powder
1 tsp. cumin
A dash of sugar
Salt and pepper to taste
For an extra tasty non-kosher treat, add sour cream and some mild and melty Mexican cheese to this.
Soak the raisins in warm water for about 20 minutes and then drain.
Chop the onion into chunks. Place raisins, garlic, about 1/2 of the total jalepeno pepper, and the onion into the bowl of a large food processor. Process until fine. Add salt, pepper, and the tomatoes with juice. Process until only slightly chunky.
Mix the cocoa, allspice, cinnamon, chili powder, and cumin together in a small bowl. Heat a couple of tablespoons of oil in a saute pan over medium heat. Do not let the oil get too hot; i.e. don't let it smoke or even shimmer. You just want it hot enough to release the oils in the spices. Add the spices and cocoa, stir them in the oil to form a paste, and let them heat for a moment until they are fragrant. If they smell burnt, you're sunk. This is a delicate process.
Before the spices burn, add the mixture from the food processor. Stir to incorporate all the ingredients. Bring to a simmer while stirring. Reduce heat to low, cover, and let it simmer gently for about 20 minutes. While waiting, preheat the oven to 350 degrees. Stir the sauce occasionally.
Again, do not let this dish even worry that it's going to get burned. One time I burned this recipe, and the Amazing E told me that it tasted like he threw up in his mouth. When prepared properly, he floats away to nirvana.
Once the sauce is done, take it off the heat and prepare the enchiladas. Stir in the rest of the jalapeño.
Sprinkle a little salt and pepper on the chicken.
The tortillas need to be cooked a bit. Either steam them a little or brush them each with oil and fry for a moment in a skillet until them puff.
Make the enchiladas. Pour about a cup of the sauce into the bottom of a 9 x 9 inch baking pan and use a spoon to spread it over the bottom of the pan. Place one tortilla on your work surface. If you're using sour cream, smear a little on the tortilla. Spread about 1/2 cup of the chicken on the half of tortilla closest to you and roll it up. Place the rolled up enchilada in the pan with the edge of the tortilla facing down. Repeat until the pan is full or you run out of chicken.
Pour the rest of the sauce evenly over the enchiladas. Top with the shredded cheese if you're using it. Bake in the oven for 30 minutes. Remove the enchiladas with a big spatula and serve.