Enmoladas – chicken-filled tortillas in mole

Ingredients for 4 portions

• 500 gChicken breast
• ≈ 1 lWater
• ½Yellow onion, in one piece
• 1 cloveGarlic
• to tasteSalt
• 250 gMole paste, 1 jar
• 1 tbspSesame seeds
• 3 tbspRapeseed oil, for the tortillas
• 12Corn tortillas
• 120 mlMexican crema
• 100 gQueso fresco, crumbled
• ½Yellow onion, in thin rings

Method

1. Put the chicken in a pan with the water, the piece of onion, the garlic and some salt, and bring to the boil.
2. Lower the heat, cover and simmer for 20 minutes, until the chicken is cooked through.
3. Meanwhile, toast the sesame seeds in a dry frying pan, stirring, for 2 minutes, until golden.
4. Cut the onion into thin rings and crumble the cheese.
5. Lift out the chicken and strain the broth. Put the mole paste in a wide pan with a splash of hot broth and stir it smooth over a low heat. Gradually stir in about 750 ml more of the broth.
6. Simmer the mole over a low heat for 8 minutes, stirring now and then, until it thickens and coats the spoon. Season with salt.
7. Meanwhile, shred the chicken with two forks.
8. Heat the oil in a frying pan and dip the tortillas in it for a few seconds a side, just to soften them. Drain on kitchen paper.
9. Dip each tortilla in the hot mole, fill with chicken and fold in half. Put 3 on each plate.
10. Spoon more mole over and top with crema, cheese, onion rings and sesame seeds.

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