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Chicken Mole Enchiladas


5 ancho chilies, stems and seeds removed

1/2 C raisins

1/2 lb roma tomatoes

1/2 lb tomatillos, husks removed and rinsed

1 large onion, cut into wedges

8 cloves garlic

1/4 C sunflower seeds

1/4 C pepitas

1/2 C peanuts

1/2 C almonds

1 tbsp avocado oil

1 ripe banana, peeled and cut into 1/2 inch slices

4 cloves

1 star anise

1 tbsp cinnamon

1 tsp allspice

1 tbsp cumin

1 tsp coriander

1 tbsp pepper

1 corn tortilla, torn into small pieces

2 oz Mexican chocolate, chopped

1/4 C coconut palm sugar

1 tsp salt


Preheat oven to 350. Lightly toast the chilies in a skillet over medium heat. Add raisins and cover with 2 cups water. Bring to a boil, than remove from heat and let soak for 30 minutes. Place tomatoes, tomatillos, onion and garlic on one cookie sheet and the sunflower seeds, peanuts, almonds and pepitas on another cookie sheet and bake for 30 min. Heat 1 tbsp avocado oil in a pan and add banana. Cook until golden brown about 2 minutes. Puree chilies, raisins, tomatoes, tomatillos, onion, garlic, sunflower seeds, pepitas, peanuts, almonds, and banana in a food processor or blender until smooth. Lightly toast the cloves, star anise, cinnamon, allspice, cumin, coriander, and peppercorns in a skillet before ginding in a grinder. Heat a large pan over medium heat, add the pureed sauce, ground spices, oregano, tortilla, chocolate, sugar and salt, bring to a boil, reduce the heat and simmer until the tortilla has disitegrated into the sauce and the sauce thickens a bit, about 20 minutes. Purée again in the blender until smooth

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