Spicy Chicken Enchiladas with Red Mole Sauce
How come these enchiladas are so delicious? The red mole sauce, which is made from a delicious puree of toasted almonds, onion, tomatoes, chipotle chiles, raisins, and cinnamon, is the secret to the dish’s exceptional flavor.
Over medium heat, preheat an 8-inch nonstick skillet.
Cook and stir the sesame seeds and almonds for 4 minutes, or until they turn golden brown.
Keep 1 tablespoon of the almond mixture aside.
In a 4-quart saucepan, heat the oil over medium-high heat.
Garlic, onion, tomatoes, raisins, chipotle chiles, salt, black pepper, and cinnamon should be added.
Stirring occasionally, cook for 5 minutes or until the onion is soft.
Put the onion mixture in a blender by spoonfuls.
Add the remaining almond mixture along with the broth.
until the mole sauce is smooth, cover and blend.
Pour the mole sauce into the pan and bring to a boil over medium heat.
Set the thermostat to low.
Cook for 5 minutes, stirring frequently, or until the mole sauce is slightly thickened.