| ENCHILADAS DE MOLE POBLANO MOLE POBLANO ENCHILADAS WITH MOLE POBLANO ALMENDRADO "EL SANPEDRE�O" DIRECTIONS FOR USING � OF THE 2.2 LB. BOX (6 TO 8 PORTIONS) THESE RECIPE WILL GIVE YOU ENOUGH MOLE FOR 6 TO 8 PEOPLE. In a blender or large skillet, dissolve the �Mole El SanPedre�o" in one quart of chicken broth. Bring to a boil. Reduce heat and simmer uncovered 15 to 20 minutes, stirring frequently. If needed, add more chicken broth for desired consistency. Add previously cooked chicken, turkey or pork. May be served with enchiladas and eggs. Perfect to make tamales. Does not need refrigeration. Store in cool dry place. Rolling the Enchiladas 12 corn tortillas When you're ready to serve, quickly make the enchiladas by scooping 2 generous tablespoons of chicken onto a tortilla, rolling it up and placing it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per plate, then douse them liberally with the hot mole. Strew with the remaining sliced onion and sesame seeds. You can also serve them "Sunrise" by adding two fried eggs on the enchiladas before the toppings. This is a MexiGusto's recipe. |