Reply #21: Mole enchiladas

[bearfan454]

I use El Popular brand mole powder from East Chicago. I like it the best. It is a dried black powder made out of dried, ground up chile ancho pods. The recipe:

Make a paste out of mole powder and chicken broth in a frying pan. You want it not runny, but also not real thick. Dip your corn tottillas in it(some people fry them first, not me too fatty) and then fill the with chorizo and onion,(already cooked) and Oaxaca white Mexican cheese. Roll them and put them in a pyrex baking dish that has been sprayed with Pam. Pour the leftover mole sauce on top and put more Oaxaca cheese on top. Bake about 25 minutes on 325 covered with tin foil. Serve with shredded lettuce, and raw onions on top. Make Mexican rice to go with it.(Fry rice with onions and oil, add comino powder. salt, and chicken broth. Cover and simmer until juice is gone).

The ingredients on the jar of mole powder are:
chili peppers, wheat, corn flour, sesame seed, sugar, cocoa, almonds,spices and salt.