Mole Chicken Enchiladas with Spanish Saffron Rice

Discussion in 'The Cookbook' started by Bluesbishop, Jun 9, 2012.

  1. Bluesbishop

    Bluesbishop Active Member

    Mole Chicken Enchiladas with Spanish Saffron Rice


    Ummmm...Mole; (pronounced MOH LAY) even the name when it rings off your tongue sounds delicious and inviting! As all of my readers know, I love Top Chef, and the "Zen" Master of them all is Rick Bayless. Rick has single handedly elevated the art of fine Mexican cuisine to our country. He is a true master and I would highly recommend anyone that wants to learn about the variety of Mexico's rich culture of food to read any of Rick's great books or watch his PBS series. Here is a link to a wonderful book by Rick: http://www.amazon.com/dp/0684800063/?tag=thshde-20

    This recipe is not Rick's but my own; It is my own experiment into Mole. I am always saddened when I hear someone that uses a pre-made sauce, I always question why? You have to cook the Chicken, so as the Chicken is cooking, make your own sauce! Most of the ingredients many already have in their pantry and available in most grocery stores. One tool I use that I have to share....the Ninja food processor/blender. Don't laugh, funny name, but my previous food processor died...so what did I do...I went to Bed, Bath and Beyond (I always wish there was an echo to my voice when I say Beyond.. : ) ) It is simple, easy to use, powerful, and best part, inexpensive, I paid under $40.00 http://www.amazon.com/dp/B002JM2V9K/?tag=thshde-20

    This is a great dinner any day of the week as it doesn't take long for everything to come together. I use a pressure cooker to make the chicken, but it could be baked, or even put in a crock pot and cooked , the key is for tender chicken breast that pull apart easily.

    The mole can be used for anything, in today's dish, I used it for enchiladas, but it is great poured over chicken, tamales, let your imagination be your guide. this is not a complex recipe, and doesn't nearly take the time required by Rick's recipe, for those looking to make a very authentic mole, I refer you to Rick's recipe:
    http://www.rickbayless.com/recipe/view?recipeID=225

    Ken's Easy Red Mole

    29oz can of Tomato Puree
    1/2 -1 7oz can of Chipotle Peppers in Adobo Sauce (I used the whole can, adjust based upon your own taste)
    1 14.5 oz can of Hunt's fire roasted tomatoes
    2 slices of darkly toasted white bread
    3 tsp of cumin
    3 tbs of chili powder
    1 1/2 tsp of dried Mexican oregano
    3 cloves of garlic, crushed
    1 tsp of black pepper
    1/2 tsp of cinnamon
    2-3oz of dark chocolate ( I used Ghirardelli 86% cacao bar)...( taste...should be a note of chocolate taste, not overpowering)
    3/4-1 cup of chicken broth from cooked chicken
    2 oz of almonds, toasted


    Chicken for Enchiladas

    3-4 large Chicken breast,on the bone, skin intact
    1 tsp, of cumin
    2 tsp of salt
    1-2 cups of water ( enough to cover chicken in pressure cooker)
    1 tsp of garlic powder
    Put chicken in pressure cooker, ass cumin, salt, water and garlic. Attached lid, and put on high heat till you hear steam escape from valve, and reduce heat to medium high, cook 20-30 minutes.

    Cheese
    1/2 cup Monterey Jack
    1/2 cup Asadero Cheese
    1/2 Cup Queso Blanco
    1/2 cup Sharp Cheddar cheese
    Shred all cheeses, mix together and set aside

    Mole


    Put tomato puree, fire roasted tomatoes and chipotle pepper in adobe sauce in blender, puree until smooth. Toast bread, let cool and add to blender, pulse to smooth. Add in toasted almonds, and pulse till smooth. Pour contents of blender in medium saucepan, turn to medium heat. Add in in cumin, chili powder, crushed garlic, oregano, pepper, cinnamon. Cook over medium heat 10-15 minutes, stirring constantly to avoid splattering. Turn down heat to low simmer. Once Chicken is down, remove chicken broth from cook chicken and add to sauce. Finely chop chocolate ( I cut squares on the diagonal, I find it cuts easier) add to sauce and stir till complete incorporated into sauce.


    Enchiladas

    To assemble Enchiladas, put chicken on 1/3 of large flour tortilla, cover chicken with cheese and put "around" 1/3 of a cup of sauce over cheese and chicken (I never measure this, I "eyeball" it.) Roll and place seam end down in a large baking dish that bottom has been covered with in sauce. Repeat till baking dish is full. Cover with sauce and sprinkle cheese on top. Bake 20-25 minutes at 375 degrees till completely heated and cheese is melted. Serve with sour cream or crema mexicana and Spanish saffron rice.


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    David Green and GDCarrington like this.
  2. GDCarrington

    GDCarrington Burma Shave

    Tex-Mex delight! Looks wonderful!

    For those of you who have not tried this Hunt's fire roasted tomatoes is an excellent product and really changes recipes that would normally be ho-hum.

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    I use this along with tomato paste to make a nice marinara sauce for spaghetti along or to make homemade salsa. It is available with garlic or without.
     

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