Mole Chicken Enchiladas

Ingredients

• 2 tsp Kosher Salt
• 350 g Chicken Thigh
• 2 pcs Ancho Chile
• 1 pcs Pasilla Chile
• 0.5 tsp Black Pepper
• 1 tbsp Vegetable Oil
• 1 pcs White Onion
• 2 pcs Garlic
• 1 tbsp Sesame Seeds
• 25 g Almonds
• 6 pcs Corn Tortilla
• 2 cups Chicken Stock
• 1 tbsp Tomato Paste
• 0.5 tsp Mexican Oregano
• 0.5 tsp Ground Cumin
• 20 g Mexican Chocolate
• 90 g Queso Fresco
• 2 tbsp Cilantro
• 1 pcs Lime

Method

1. Pat {chicken_thigh} dry so it browns well, then season all over with {kosher_salt} and {black_pepper}.
2. Toast {ancho_chile} and {pasilla_chile} in a dry skillet over medium heat for a few moments per side until fragrant and pliable, not burnt, then cover with hot water off the heat to soften.
3. Toast {sesame_seeds} and {almonds} in a dry skillet over medium heat, stirring often for even color, until golden and nutty.
4. Heat {vegetable_oil} in a large skillet over medium-high heat. Sear {chicken_thigh} without crowding until deeply browned on both sides and nearly cooked through.
5. Lower to medium heat, add {white_onion} with a pinch of {kosher_salt}, and cook until softened and lightly golden. Add {garlic}, then stir in {tomato_paste}, {ground_cumin}, and {mexican_oregano} until darkened slightly and fragrant.
6. Blend the softened {ancho_chile} and {pasilla_chile} with {chicken_stock}, toasted {sesame_seeds}, toasted {almonds}, {mexican_chocolate}, and the skillet mixture until very smooth.
7. Return the blended sauce to the skillet over low heat, add {chicken_thigh}, season with more {kosher_salt}, and simmer gently until the sauce thickens, the flavors meld, and the chicken reaches doneness. Shred the {chicken_thigh} into the sauce.
8. Warm {corn_tortilla} on a dry skillet over medium heat until flexible and lightly toasted so they roll without cracking.
9. Fill {corn_tortilla} with shredded {chicken_thigh} and a little {queso_fresco}, then roll tightly and arrange seam-side down in a baking dish or skillet.
10. Spoon the remaining mole over the rolled {corn_tortilla}, cover loosely, and bake until hot through and the sauce bubbles at the edges.
11. Top with {queso_fresco} and {cilantro}, then squeeze over {lime} for brightness before serving.