Tamil Nadu x Mexico
Chettinad mole chicken enchiladas
Two kitchens famous for roasting a dozen spices before breakfast finally compare notes.
100 minTime
36 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original563kcalsame
36 gproteinsame
10 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Poach the chicken in the stock at a gentle simmer for 15 minutes until no pink remains. Lift out, shred and keep the stock.
- 2Toast the ancho, guajillo and byadgi chillies in a dry pan on medium heat for 30 seconds a side. Soak in 1 cup hot stock for 10 minutes.
- 3In the same pan on low heat, roast coriander, fennel, pepper, whole spices and star anise for 2 minutes. Add coconut, sesame and peanuts and roast 4 more minutes.
- 4Fry the onion and garlic in 1 tbsp oil on medium heat for 6 minutes, add tomato and cook 6 minutes more.
- 5Blend the chillies with their stock, the roasted spices, onion tomato mix and raisins, adding 1 1/2 cups stock, until very smooth.
- 6Heat the rest of the oil on medium heat, add curry leaves, then the paste. Fry 10 minutes, stirring, then add the chocolate, jaggery and salt. Thin with stock to a pouring sauce.
- 7Toss the chicken with 1 cup mole. Warm the tortillas, fill, roll and lay seam down in a baking dish. Cover with the remaining mole.
- 8Bake in the oven at 200°C for 12 minutes. Top with queso fresco, a drizzle of sour cream and toasted sesame.
Serve it like this
Place two enchiladas on a warm plate under a ladle of dark mole. Crumble queso fresco across, add sour cream dots and finish with sesame and a fried curry leaf.
