Mole Enchiladas with Guacamole • La Tortilla Factory

INGREDIENTS

2 cups queso fresco

1/4 sliced red onion

1/2 cup chopped cilantro

Mole Sauce

3 small tomatoes (or 1 big one)

1/2 small yellow onion

3 garlic cloves

5 crackers

1/2 cup pre-made Mole

1/4 tsp cinnamon

4 guajillo chile (stems and seeds removed)

5 cups chicken broth

1 tbsp peanut butter

1. In a cast-iron skillet with a little oil, place in garlic, tomato, and onion on low/medium heat. Cook for 3 minutes and remove.

2. Add guajillo chile in the cast iron with little oil for 1 min and remove. Make sure not to burn.

3. Add a little more oil and place in crackers. Fry crackers until golden.

4. Add back into cast iron the cooked onion, tomato, garlic, guajillo and 4 cups of chicken broth. Cover and cook for 5 minutes.

5. Place cast iron contents into a blender with 1/2 cup pre-made Mole, cinnamon, peanut butter and 1 cup of chicken broth. Blend until smooth

6. Pour into a sauce pan on low heat. Stir frequently to avoid burning 6-7 min.

7. Fry up tortillas in a cast-iron skillet for a few seconds until soft and place tortilla in mole sauce. Coat evenly and place on plate

8. Add in 1/4 cup of shredded chicken and queso fresco and roll up.

9. Garnish with more queso fresco, sliced red onion, cilantro and Yucatan Guacamole.