Enmoladas De Pollo

Ingredients

• 2 cups Chicken breast, cooked and shredded
• 1 cup Mole paste (store-bought or homemade)
• 2 cups Chicken broth
• 0.5 tablet Mexican chocolate(optional)
• 12 pieces Corn tortillas
• 0.25 cup Vegetable oil
• 0.5 cup Queso Fresco, crumbled
• 0.5 cup White onion, thinly sliced
• 0.25 cup Crema Mexicana
• 1 tablespoon Toasted sesame seeds(optional)

Instructions

1. 1

   In a medium saucepan, combine the mole paste and chicken broth over medium heat.

2. 2

   Whisk the mole mixture until smooth, adding the Mexican chocolate if a sweeter, richer flavor is desired; simmer for 10 minutes until thickened.

3. 3

   Heat the vegetable oil in a small skillet and lightly fry each tortilla for 5-10 seconds per side until soft and pliable, but not crispy.

4. 4

   Drain the excess oil from the tortillas using paper towels.

5. 5

   Dip a warm tortilla into the mole sauce until fully coated, then place it on a plate.

6. 6

   Fill the center of the tortilla with a portion of shredded chicken and fold it in half or roll it up.

7. 7

   Repeat with the remaining tortillas, arranging three per plate, and spoon extra mole sauce over the top.

8. 8

   Garnish with crumbled queso fresco, sliced onions, a drizzle of crema, and a sprinkle of sesame seeds.