Ingredients
MOLE BLANCO
- 1 jalapeno seeded
- ½ onion
- 4 cloves garlic
- 1 teaspoon cumin
- pinch of cinnamon
- 2 tablespoons olive oil
- 1 cup pine nuts
- juice from half a lime
- ¼ teaspoon pepper
- salt to taste
ENCHILADAS
- 2 poblano peppers
- 1 lb chicken
- 2 tbsp white onion chopped
- 5 oz queso freso (mexican crumbling cheese)
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- juice from 1 lime
- 6 flour tortillas
GARNISH
- a few sprigs of cilantro
- ½ avocado
- limes, cut
Instructions
MOLE BLANCO
- 1. Preheat the oven to 350°F. On a baking sheet place the onion and jalapeno. Wrap the garlic in tin foil place on the sheet. Bake for 20 minutes to roast. 2. Add the onion, jalapeno, garlic, cumin, cinnamon, pepper and lime juice to a blender. Cover with enough water to allow the ingredients to blend smooth. 3. Heat the 2 tablespoons of oil in a medium saucepan. Add the pureed mixture and stir constantly for 5 minutes, until the mixture has thickened. 4. Add the pine nuts to the blender. Cover with enough water to blend smooth. Add the pine nut puree to the mixture on the stove. Add salt to taste. Mix together and cook until the sauce reduces and thickens.
FILLING
- 1.In a medium pan, brown the chicken with a bit of oil. While the chicken is cooking place the 2 poblano peppers on the grate of a gas grill. Rotate the peppers until completely charred. Place the peppers in a bowl and immediately cover with plastic wrap for 5 minutes. Add browned chicken to a medium bowl. Using the back of a knife, scrape off the charred skins of the poblano. Chop into small pieces and add to the bowl with the chicken. Next add the queso fresco, onion, cumin, garlic powder and lime juice. Mix well.
MAKING THE ENCHILADAS
- 1. Place about 1/2 cup of the mole on the bottom of the baking dish. Lay the tortilla flat and add the filling down the middle. Roll up the enchilada and repeat until you have filled your dish and used all the filling. Mine made 6 enchiladas. 2. Cover the enchiladas with the remaining mole sauce. 3. Place in the oven and bake for 15 minutes at 350°F. 4. Remove from the oven and garnish with cilantro, avocado and limes.
Notes
* The mole blanco sauce in this recipe is from a combo of different ingredients from recipes I found online. I mainly manipulated this recipe from the New York Times