Chicken & Cheese Enmoladas

subheading: Chicken:

2 Tbsp Oil

2 lb boneless, skinless Chicken pieces

½ cup Chopped Onion

1 tsp Minced Garlic

1 ½ tsp Chili Powder

1 tsp Kosher Salt

½ tsp Ground Cumin

2 Tbsp fresh Oregano

2 cups Chicken Broth

Salt and Pepper to taste

subheading: Mole Sauce:

1 oz dried Chilies such as Ancho, about 6 (28 g)

4 cups Boiling Water

2 Tbsp Oil

½ cup Chopped Onion

1 Tbsp minced Garlic, about 3 cloves

2 Tbsp Almonds, roughly chopped

2 Tbsp Organic Pumpkin Seeds

2 Tbsp Raisins

1 Tbsp Sesame Seeds

1 Cinnamon Stick

1 Bay Leaf

¼ tsp Whole Anise Seed

¼ tsp Whole Cloves

¼ tsp whole Coriander Seed

¼ tsp Dried Oregano

½ cup chopped Tomato, about 1 Roma

2 tsp Salt

2.5 oz Taza Chocolate Wicked Dark 95% Chocolate Bar

subheading: To Assemble:

12 Corn Tortillas

Oil for frying

8 oz Panela Cheese, shredded

8 oz Queso Fresco, crumbled

1 Tbsp Sesame Seeds

¼ cup Crema or Sour Cream

½ cup sliced Scallions

Directions at bobsredmill.com

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