Enmoladas

Ingredients

• 8 Stück Corn Tortillas
• 150 g Mole Poblano Paste
• 200 g Chicken Breast, cooked and shredded
• 250 ml Chicken Broth
• 2 EL Toasted Sesame Seeds
• 100 g Crème fraîche or Sour Cream
• 50 g Cotija Cheese, crumbled
• 1 EL Vegetable Oil
• 1/4 TL Salt
• 1 Prise Sugar

Instructions

1. Heat the Mole Poblano paste in a medium saucepan over medium heat. Gradually add the chicken broth, stirring constantly, until the mole has a smooth, creamy consistency. Season with salt and a pinch of sugar to taste.
2. Place the shredded chicken in a separate pan and gently warm it. This can also be mixed with some of the prepared mole sauce for extra flavor.
3. Heat a little vegetable oil in a shallow pan or plate. Briefly pass each corn tortilla through the hot oil to soften it, but do not fry until crispy. Alternatively, the tortillas can also be briefly warmed in the microwave.
4. Generously dip each softened tortilla into the warm mole sauce, ensuring it is fully coated. Be careful not to let it break apart.
5. Place a portion of the warmed chicken meat onto one half of each tortilla. Carefully fold or roll up the tortilla and arrange on serving plates.
6. Drizzle the enmoladas with extra mole sauce, if desired. Garnish with a dollop of crème fraîche or sour cream, toasted sesame seeds, and crumbled Cotija cheese.
7. Serve immediately and enjoy an authentic Mexican breakfast.

Nutrition