I don’t know if I’ve already told you that my mother is from Chiapas, a beautiful and delicious state that unfortunately does not promote or people know anything about its rich and extensive gastronomy. On this site we have previously published some recipes from Chiapas, but today I want to share with you the Enchiladas Chiapanecas recipe because today, August 28, is Grandpa’s Day in México and my mother’s father was from Chiapas. So in honor of my grandfather Güto I want to share this delicious dish so you can enjoy it with your family and friends, as much as we do at home.
INGREDIENTS for the Enchiladas Chiapanecas
- 1/2 kg of chicken breast
- 100 g white onion
- 4 cloves of garlic
- 2 bay leaves
- 3 lts of water
For the Mole
- 1 1/2 liters of chicken broth
- 4 garlic
- 80 gr. of ancho chili
- 70gr of Pasilla chili
- 70 gr. of mulatto chili
- 50 gr white onion
- 80 gr white bread
- 20 gr of sesame
- 50 gr of pumpkin seeds
- 40 gr of peanuts
- 50 gr of Almond
- 120 gr of red tomato
- 60 gr of dark Mexican chocolate (from Oaxaca or similar is ok)
- 100 gr. of Plantain
- 3 Whole black pepper
- 3 gr of cinnamon
- 3 gr of thyme
- 3 gr of oregano
- 100g of brown sugar
- Salt
- Cheese double creamTortillas 10 pieces
PREPARATION
Cook the breast with the garlic and the bay leafs; shred the meat and reserve the broth.
For the mole: In a large pan with a little oil, fry the chilies, bread, plantain, red tomato, onion, and garlic; be careful not to burn them because the chilies can be bitter. Also, in a pan without oil, toast the pumpkin seeds, sesame, and peanuts. When everything is well browned and toasted, blend all the ingredients with the chicken stock. In a casserole or pot, strain the mixture and cook over low heat, add the sugar and season with salt and pepper. To assemble, spread the tortillas with mole and fill with chicken and a spoonful of mole, roll up into a taco shape and top with more mole. Serve with the cream cheese and sliced white onion.
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