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Flavorful Mole Poblano Enchiladas Recipe Easy Homemade Dark Chocolate Sauce

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A rich and complex mole poblano enchiladas recipe featuring a homemade dark chocolate sauce that balances smoky chilies and subtle cocoa undertones. Perfect for a festive yet straightforward meal.

Ingredients

Scale
  • 3 dried ancho chilies, seeds removed
  • 3 dried pasilla chilies, seeds removed
  • 2 dried guajillo chilies, seeds removed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 cinnamon stick
  • 4 cloves
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 small ripe plantain or banana, peeled and diced
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons slivered almonds, toasted
  • 2 cups chicken broth or vegetable broth
  • 1 tablespoon apple cider vinegar
  • 4 ounces dark chocolate (at least 70% cocoa), chopped
  • 12 fresh corn tortillas
  • 2 cups shredded cooked chicken breast or thighs
  • Salt and pepper to taste
  • Optional garnishes: crumbled queso fresco, fresh cilantro, thinly sliced radishes

Instructions

  1. Toast the dried chilies in a dry skillet over medium heat until fragrant and slightly softened, about 2 minutes per side. Remove seeds to reduce bitterness.
  2. Add cumin seeds, coriander seeds, black peppercorns, cloves, and cinnamon stick to the skillet and toast until aromatic, about 2-3 minutes. Be careful not to burn.
  3. Soak the toasted chilies in hot water for 15 minutes until soft. Drain and reserve soaking liquid.
  4. In the same skillet, sauté chopped onions, garlic, and diced tomato in a bit of oil until softened and lightly caramelized, about 10 minutes. Add diced plantain or banana and cook until golden and soft.
  5. Transfer the soaked chilies, toasted spices (remove cinnamon stick), sautéed vegetables, sesame seeds, almonds, and a splash of broth into a blender. Add the chopped dark chocolate and blend until velvety smooth. Add soaking liquid or broth as needed to reach desired sauce consistency.
  6. Pour the blended sauce back into the skillet and simmer gently for 15-20 minutes, stirring often to prevent sticking. Add apple cider vinegar, salt, and pepper to taste. Adjust thickness with broth if too thick.
  7. Warm shredded cooked chicken in a bowl. Heat tortillas lightly on a griddle or microwave wrapped in a damp towel to prevent cracking.
  8. Dip each tortilla into warm mole sauce, fill with shredded chicken, roll tightly, and arrange seam-side down in a baking dish. Pour remaining sauce over the top and sprinkle with sesame seeds or queso fresco.
  9. Optional: Bake enchiladas at 350°F (175°C) for 10 minutes until heated through and sauce bubbles slightly.

Notes

Toast spices fresh for maximum aroma. Remove chili seeds to reduce bitterness. Use good quality dark chocolate (70% cocoa or higher). Blend sauce thoroughly for a smooth texture. Simmer gently to avoid burning chocolate. Warm tortillas wrapped in a damp towel to prevent cracking. For a smoother sauce, strain through a fine mesh sieve. Adding chocolate too early can cause it to seize, so blend it in before simmering.

Nutrition

Keywords: mole poblano, enchiladas, dark chocolate sauce, Mexican recipe, homemade mole, chicken enchiladas, easy mole sauce, traditional Mexican

Find it online: https://blairrecipes.com/flavorful-mole-poblano-enchiladas-recipe-easy-homemade-dark-chocolate-sauce/