Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 2 Dried ancho chiles - (3/4 ounces) 3 Dried mulato chiles - (3/4 ounces) 2 Dried pasilla chiles - (1/2 ounce) 2 cups 474ml Water 2 tablespoons 30ml Slivered almonds 2 tablespoons 30ml Unsalted pumpkinseed kernels 1 tablespoon 15ml Sesame seeds Vegetable cooking spray 1/2 cup 31g / 1.1oz Chopped onion 2 Garlic - crushed 1/4 teaspoon 1 1/3ml Ground cinnamon 1/4 teaspoon 1 1/3ml Ground cumin 1/8 teaspoon 0.6ml Ground cloves 1 Corn tortilla - (6-inch) 3/4 cup 177ml Low-salt chicken broth 14 1/2 oz 411g No-salt-added whole tomatoes - (1 can) Drained and chopped 1/2 teaspoon 2 1/2ml Salt 1/2 oz 14g Semisweet chocolate - chopped 12 Corn tortillas - (6-inch) 3 cups 187g / 6.6oz Shredded cooked chicken breast - (about 1-1/ Boned 6 tablespoons 90ml Shredded Monterey jack cheese - (1-1/2 ounces) Sliced onions Shredded lettuce and sliced radishes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove stems and seeds from chiles. Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside. Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and saute 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside. Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth. Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently. Set mole aside. Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350 degrees for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings.

Comments

882,796
Send feedback