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A magnificent Mexican meal from !

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Mole has always been one of my favorite Mexican sauces. It's one of the few savory sauces that uses chocolate as the primary ingredient. This recipe makes about four enchiladas, roughly two servings.

First, poach a boneless chicken breast. Take a chicken breast, place it into a pan and fill it with chicken broth. Bring it to a boil and turn it periodically. My preference with most meat or poultry is to cook it just to the point that it's safe to eat, but no more than that. With chicken, I use a meat thermometer and cook it until it has reached the safe internal temp of 160 degrees. This takes about twenty minutes. This way it's safe to eat, and still very juicy and tender. Once it's done, put it in a bowl and set it aside to cool.

Mole Sauce
Ingredients:

Olive oil
One chopped onion
Four cloves of garlic, minced
1/4 Tsp on cinnamon
1 Tsp cumin
1 1/4 Tsp of oregano
2 1/2 - 3 Tbsp of chile powder
3 Tbsp flour
4 1/2 Cups of chicken broth
About two ounces of dark chocolate

In a sauce pan, drizzle some olive oil and put over medium heat. Add the onions, garlic, cinnamon, oregano and chile powder. Stir and cook for about ten minutes, until the onion is soft. Add the flour and stir until it's well blended. Slowly add the chicken broth and stir until everything is well mixed and there aren't any lumps. Increase the heat and reduce the sauce by about half, about 30-35 minutes. Stir in the chocolate, then season with salt and pepper to your preference.

Enchiladas
Ingredients:

Chicken
Mole
Four tortillas (traditionally it's done with corn tortillas, but I prefer flour)
Mozzarella cheese
Feta cheese

Take the now cooled chicken breast from earlier. Using your hands (and please, for the love of god, wash them first) tear the chicken into shreds, the thinner the better. Add some mole and toss it. Take four tortillas and heat them up in the microwave for about fifteen to twenty seconds. Take a heated tortilla and spread some mole on one side of it, then take about one quarter of the mole chicken and place it on top of the tortilla. Top it with some mozzarella cheese then role it up. Repeat these steps for the other tortillas. Place them into an oven safe pan, right against each other. Drizzle them with mole, sprinkle with crumbled feta. Bake for about twenty minutes, then BUEN PROVECHO!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being