Mole Poblano Sauce

1)  Tear the ancho, anaheim, and pasillas chilies into large pieces and fry them in hot oil over medium heat until they change color a bit, about 1½ minutes.

2)  Transfer them to a bowl and cover them with hot water. Soak until softened (about 30 minutes).

3)  In the same skillet over medium heat with olive oil, fry the almonds, peppercorns, cinnamon stick, raisins and tortilla (fry for 1 minute), each ingredient separately.

4)  Grind in a spice grinder the cumin, anise, cloves, peppercorns.

5)  Add the powder to a blender and add ½ cup of chicken stock, blend until well mixed.

6)  In the same skillet over medium-high heat, cook the blended mixture.

7)  Add the chocolate and the fried, mashed plantain and pour some chicken stock to make a sauce. Mix thoroughly.

8)  Put the soaked chiles in the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce (This makes about 1 cup sauce).

9)  Add this mixture to the skillet and mix well (the chilies will add the aroma), pour the rest of the chicken stock and season to taste with salt a dash of sugar.

Note: If the mole is too spicy you may add a teaspoon of sugar. Please note that this recipe tends to be sweet.

Building the Enchiladas

1)  Boil the chicken with salt over medium heat for about 15 minutes or until no longer pink.

2)  Shred chicken and transfer to a platter, allow to cool.

3)  Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.

4)  Coat the bottom of 2 (13 by 9-inch) pans with a ladle of mole sauce.

5)  Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup chicken mixture in each tortilla. Fold over filling and place the enchilada in one of the pans with seam side down.  Repeat for the remaining tortillas with 9 enchiladas in each pan.

6)  Top with remaining mole sauce and crumbled Los Altos Queso Fresco Los Altos.

7)  Bake for 15 minutes in a preheated 350°F oven until cheese melts.

8)  Garnish with Los Altos Crema Mexicana Natural and diced red onions.