Mole! Mole! Mole! It's kind of a pain but worth it in the end.
I started with three large chicken breast placed in the smoker with Kinder's Garlic and Herb with my own blend of pepper powder. On the top rack were various hot and mild chilies along with tomatoes and tomatillos.
The essentials.
I de-seeded the dried Guajillo and New Mexico chili pods then put them in a bowl with 2 cups of boiling water and 1 teaspoon of Better Than Bouillon and let them sit for a couple hours.
The chicken and peppers were done and let to sit and cool down a bit.
It was time to put the new food processor to work. The peppers (not all the ones I smoked), 2 cane sugar blocks, tomatoes, tomatillos a tortilla and toasted rolls.
While that was going on I placed the spices (peanuts, raisins, Star Anise, whole cloves, dried thyme, Anise seeds, cumin, allspice, cinnamon stick and 4 small garlic cloves chopped) into a pan and toasted a bit then poured in 2 cups of chicken broth and brought it to boil. It was then added to the blender.
Then it was poured back into the pot along with 2 Abuelita chocolate disks and slow simmered while I prepped the enchiladas.
I ripped up one of the large chicken breasts, chopped up Queso Fresco cheese and pulled out a bag of shredded medium cheddar cheese. P laced some of each between Sodoran style flour tortillas. Then they were covered in the mole sauce and more cheese.
Then it was placed it the air fryer oven at 325* until the cheese on top was melted.
I started with three large chicken breast placed in the smoker with Kinder's Garlic and Herb with my own blend of pepper powder. On the top rack were various hot and mild chilies along with tomatoes and tomatillos.
The essentials.
I de-seeded the dried Guajillo and New Mexico chili pods then put them in a bowl with 2 cups of boiling water and 1 teaspoon of Better Than Bouillon and let them sit for a couple hours.
The chicken and peppers were done and let to sit and cool down a bit.
It was time to put the new food processor to work. The peppers (not all the ones I smoked), 2 cane sugar blocks, tomatoes, tomatillos a tortilla and toasted rolls.
While that was going on I placed the spices (peanuts, raisins, Star Anise, whole cloves, dried thyme, Anise seeds, cumin, allspice, cinnamon stick and 4 small garlic cloves chopped) into a pan and toasted a bit then poured in 2 cups of chicken broth and brought it to boil. It was then added to the blender.
Then it was poured back into the pot along with 2 Abuelita chocolate disks and slow simmered while I prepped the enchiladas.
I ripped up one of the large chicken breasts, chopped up Queso Fresco cheese and pulled out a bag of shredded medium cheddar cheese. P laced some of each between Sodoran style flour tortillas. Then they were covered in the mole sauce and more cheese.
Then it was placed it the air fryer oven at 325* until the cheese on top was melted.
