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Mole: – Boiling water – 4 to 5 Mulato chile pods (2 oz.) – 5 pasilla-ancho chile pods (3.5 oz.) – 4 tablespoons almond slices – 1/4 cup pepitas – 1/4 teaspoon coriander – 1 cinnamon stick – 3 tablespoons raisins – 1/2 teaspoon anise seed – 2 corn tortilla (toasted and torn into pieces) – 3 tablespoons vegetable oil (divided) – 2 small tomatoes or 1 large tomato – 1/2 onion – 4 garlic cloves – 1 teaspoon oregano – 3 tablespoons toasted sesame seeds – 1/4 teaspoon ground clove – 4 tablespoons peanut butter – 1 tablespoon vegetable bouillon – 1 (3.1 oz.) Mexican chocolate disk (broken into pieces) – Sugar and salt (to taste) Enmoladas: – 1/2 cup vegetable oil – 12 corn tortillas – 3 cups Real California queso fresco, crumbled – 1/2 cup Real California Crema Mexicana – Sesame seeds : Hispanic Dairy, Cheese, Queso Fresco, Crema, Mole, Lent, Hispanic
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Bring water to a boil in a pot.

Wipe chiles clean with a damp cloth. Make a slit in the side of each chile and remove stem.

In a large frying pan or comal toast chiles until slightly darkened or blistered. One minute on each side.

Add toasted chiles to boiling water, cover pot with a lid, and turn off the flame. Allow chiles to soak for 30 minutes. Reserve 4 cups of water chiles soaked in.

Toast: almonds, pepitas, coriander, cinnamon stick, raisins, and anise seeds in a frying pan or comal until fragrant about 4 minutes. Break the cinnamon stick up with the back of a spoon once toasted. Remove from pan, and reserve in a bowl.

In the same pan toast corn tortillas. Once hardened tear into pieces. place to the side.

Fry: Add 2 tablespoons vegetable oil to a pan over a medium flame. Add in tomato, onion, and garlic cloves. Cook for 10 minutes or until charred nicely. Remove garlic and onion as it browns, the tomato will take longer to char.

Blend: Add 4 cups of soaking chile water, chiles, almonds, pepitas, coriander, cinnamon stick, raisins, anise, tortilla pieces, tomato, onion, garlic, oregano, sesame seeds, ground clove, peanut butter, and vegetable bouillon to a blender, and blend until smooth.

Strain: Strain blended purée mixture through a fine mesh sieve into a bowl.

Heat: Add remaining tablespoon (1) of vegetable oil to sauce pan over a medium flame. Pour in puréed mixture and pieces of Mexican chocolate disk. Cook stirring constantly for 10 minutes or until mixture thickens. Season with salt and sugar to taste. Set to the side.

Assemble Enmoladas

Heat vegetable oil in a skillet.

Fry each tortilla individually in hot oil for 1-2 minutes on each side. Place on a paper towel to drain any excess oil.

Fill the center of each fried tortilla with ¼ cup queso fresco then fold tortilla in half like a taco. Place on a platter and repeat with remaining tortillas and queso fresco.

With a ladle, pour mole sauce over the folded tortillas. Drizzle top with crema, then top with queso fresco and slices of onion. Serve immediately.

Recipe and image created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry for the CMAB