post id- 10671post_type - food_wine_pairing
is_single - yes
current_user_id - 
in_array - no
is_allowed - no
Array
(
    [0] => 9768
    [1] => 9773
    [2] => 9770
    [3] => 9771
    [4] => 9769
    [5] => 9772
    [6] => 9779
    [7] => 9775
    [8] => 9776
    [9] => 9778
    [10] => 9777
    [11] => 9774
    [12] => 9786
    [13] => 9785
    [14] => 9784
    [15] => 9783
    [16] => 9781
    [17] => 9782
    [18] => 9793
    [19] => 9792
    [20] => 9791
    [21] => 9789
    [22] => 9790
    [23] => 9788
    [24] => 9787
    [25] => 9795
    [26] => 9183
    [27] => 10064
    [28] => 10065
    [29] => 10044
    [30] => 10067
    [31] => 10060
    [32] => 10066
    [33] => 10255
    [34] => 10233
    [35] => 10254
    [36] => 10252
    [37] => 10253
    [38] => 10251
    [39] => 9833
    [40] => 10710
    [41] => 10671
    [42] => 10670
    [43] => 10669
    [44] => 10672
    [45] => 10711
)
Search
START TYPING AND PRESS ENTER TO SEARCH 
post id- 10671post_type - food_wine_pairing
is_single - yes
current_user_id - 
in_array - no
is_allowed - no
Array
(
    [0] => 9768
    [1] => 9773
    [2] => 9770
    [3] => 9771
    [4] => 9769
    [5] => 9772
    [6] => 9779
    [7] => 9775
    [8] => 9776
    [9] => 9778
    [10] => 9777
    [11] => 9774
    [12] => 9786
    [13] => 9785
    [14] => 9784
    [15] => 9783
    [16] => 9781
    [17] => 9782
    [18] => 9793
    [19] => 9792
    [20] => 9791
    [21] => 9789
    [22] => 9790
    [23] => 9788
    [24] => 9787
    [25] => 9795
    [26] => 9183
    [27] => 10064
    [28] => 10065
    [29] => 10044
    [30] => 10067
    [31] => 10060
    [32] => 10066
    [33] => 10255
    [34] => 10233
    [35] => 10254
    [36] => 10252
    [37] => 10253
    [38] => 10251
    [39] => 9833
    [40] => 10710
    [41] => 10671
    [42] => 10670
    [43] => 10669
    [44] => 10672
    [45] => 10711
)
Home / Food and Wine Pairings / Chicken mole enchiladas

Chicken mole enchiladas

Leonard Redé
Wine Pairings:  

This is based on my mother’s recipe, with a few adjustments. True mole takes days to prepare. This is a quicker version but with all the richness and aromatics you would expect.  Not all Mexican food is piquant, and the spice in this recipe is used to bring out a complex aromatic sauce. Pairing to chocolate and spice is tricky business, but one old standby works really well – Pinot Noir.

Mole is most noted for its deep, rich chocolate and smoky flavors, which are the key to pairing it with the Enriquez 2014 Pinot Noir. It’s unique character allows us to showcase an aged wine that sports intense red berries and earthy mushroom aromas, whose velvety red fruit flavors and hints of cedar and smoke both contrast and augment the chocolate and spice of the dish. 

 

Ingredients

Mole
  • 1 ½ - 2 Pounds Roast Chicken Meat
  • 3 dried Guajillo or Pasilla chilies, stemmed and seeded
  • 3 dried ancho chilies, stemmed and seeded
  • 2 cups water
  • Two 6-inch tortillas cut into pieces 
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • Kosher salt
  • 4 cloves garlic, minced
  • 1 12 ounce can tomato
  • 1 ripe plantain or banana
  • 3 tablespoons peanut butter
  • 1 teaspoon dried oregano
  • 3 cups chicken stock 
  • 1 3.1-ounce disk Mexican chocolate, chopped, such as Ibarra
  • 3 tablespoons sesame seeds
  • 2 tablespoons sugar
  • ¼ cup dried currants or raisins
  • freshly ground black pepper
Enchiladas
  • 16 6-inch flour tortillas, warmed
  • 1/2 cup sour cream or Mexican crema
  • 1 cup queso fresco or grated Swiss cheese
  • cilantro

Steps

1.

Stem the chilies

Shake the seeds into a bowl and set aside. Tear the chilies into pieces. Reconstitute the dried chilies by soaking them in hot water for at least 15 minutes, then drain and set aside.

2.

Toast the tortilla in a dry skillet until golden and set aside.

3.

In the same skillet, heat the olive oil over medium heat. Add the onions, season with a little salt and sauté until translucent, about 3 minutes. Then add the garlic and cook for 2 more minutes.

4.

Transfer the onion and garlic mixture to a blender with the chilies, tortillas, peanut butter, plantain, tomatoes and oregano. Pour the chicken stock over and blend until very smooth, at least a few minutes.

5.

Transfer the sauce to a medium sauté pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.

6.

Stir in the chocolate, sesame seeds and currants. Season the mole with sugar, salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas.

7.

Separate the chicken from bones and shred.

8.

Add the shredded chicken to the sauce and heat through.

9.

To assemble

Heat a skillet large enough for tortillas.

10.

Warm a tortilla and spoon the prepared chicken into the center of the tortilla and add a little cheese. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top.

11.

Preheat oven to 350 degrees F and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.   To serve, drizzle with a little sour cream and sprinkle with queso and cilantro.

Chef Image

About Leonard Redé

Shop Related Wines

 
Rising Wines Collective

Merry Mix Wine Party Collection

$197.00
Red Blend Black Dot California Black Dot Oregon Black Dot Washington Black Dot
 
Rising Wines Collective

Sparkling Celebration Wine Collection

$202.00
White Blend Black Dot California Black Dot Oregon Black Dot
 
Rising Wines Collective

“One for You, One for Me” Wine Collection

$218.00
Cabernet Sauvignon Black Dot Washington Black Dot