Time: 2 hours.
Complexity: easily
Servings: 4

These enchiladas with juicy chicken baked in mole sauce are a great way to enjoy mole coloradito, a traditional sauce from the Mexican state of Oaxaca. Bread is typically used as a thickener when making coloradito, and this recipe takes full advantage of the sourdough bread's flavor. This recipe also showcases one of the most popular Mexican culinary techniques: sautéing, where the food is fried in the sauce in a hot pot or skillet to impart a deeper flavor.

Ingredients:

• 8 dried ancho peppers, seeded
• 8 dried pasilla peppers, seeded
• 4 dried guajillo peppers, seeded
• 1/4 cup raisins
• 5 large tomatoes, cut into quarters lengthwise
• 2 tomatillos, peeled and quartered lengthwise
• 1 large yellow onion, diced
• 6 unpeeled garlic cloves
• Sunflower oil
• 1 cup sourdough bread, cut into 2.5cm cubes
• 4 whole cloves
• 1 teaspoon cumin seeds
• 1 cinnamon stick, broken into pieces
• 4 tablespoons sesame seeds
• 3 cups chicken broth
• 12 corn tortillas
• Shredded meat from one grilled chicken

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, tortilla, carnation, cinnamon, cumin, sesame

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Preparation:

Step 1
• Combine the ancho, pasilla, and guajillo chiles with the raisins in a medium bowl. Add enough hot water to cover, cover, and let steep until the chiles have softened and the raisins have plumped up, 15–20 minutes. Drain. Remove the stems from the chiles and discard. Set the raisins and chiles aside.
Step 2
• Meanwhile, preheat oven to 175°C.
Step 3
• Place the tomatoes, tomatillos, onions, and garlic on a rimmed baking sheet. Drizzle with oil and season with salt. Bake until the vegetables are tender and lightly browned, about 25 minutes.
Step 4
• Place the bread on a rimmed baking sheet, lightly drizzle with oil and season with salt. Spread into an even layer and toast in the oven until golden brown, 6–9 minutes.
Step 5
• Place the cloves, cumin, and cinnamon stick in a small heavy skillet. Place over medium heat and cook, stirring constantly, until the spices are fragrant, about 6 minutes. Transfer to a small plate. Add 3 tablespoons of sesame seeds to the same skillet and cook over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to the plate with the spices.
Step 6
• Drain the chili and raisins. Dividing the mixture into 2 portions, combine the chili and raisins, roasted vegetables, toasted sesame seeds, croutons, and broth in a blender. Blend until smooth, return to the bowl, and set aside.
Step 7
• To fry the saucePour enough oil into a 6-quart saucepan to cover the bottom. Place over high heat. As soon as the oil begins to smoke, cover the pan with a lid to prevent the sauce from splattering and carefully pour it in. Immediately cover the pan, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.
  
  Culinary advice:
  It's important to be careful when sautéing the sauce: it can spatter violently when dropped into a hot pan. Wear oven mitts and cover the pan halfway with a lid. Once all the liquid is inside, you can quickly close the lid.
Step 8
• Preheat oven to 175°C.
Step 9
• To make enchiladasPour about 1 tablespoon of oil into a large cast-iron skillet and heat over medium heat. Fry the tortillas one at a time, turning them once, until they are soft and pliable. This will make them easier to roll and prevent cracking. Stack them on a plate, covered to keep warm.
Step 10
• Flip the stack of tortillas over to use the ones on the bottom first, fill each tortilla with chicken, roll them into a tube, and arrange them in a row in a large baking dish. Once the dish is full, completely cover the enchiladas with mole sauce and bake until the chicken is heated through, 10–15 minutes.
Step 11
• Meanwhile, place the remaining 1 tablespoon sesame seeds in a small heavy skillet over medium heat. Toast, stirring constantly, until the seeds are lightly browned, about 2 minutes. Sprinkle the enchiladas with the sesame seeds and serve.

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