Enmoladas de Pollo Recipe 

One of the most important and important ingredients of Mexican cuisine is the unique mall, from which juicy dishes are grown that complement Mexican cuisine with traditions. There are many different types of moles that vary depending on the area they are cooked in, the most popular being Mole Poblano and Mole Oaxaca. In general, Chile is a Mexican sauce made with chillies and spices, a traditional dish from the south-central part of Mexico, with different versions of its origin.

The origin of the mole dates back to pre-Hispanic times, when it was used to serve Montezuma, and later in the seventeenth century, a nun named Andrea de la Asuncion in Puebla created this unique dish in the monastery of Santa Claus. . The Viceroy rose to entertain Thomas Antonio de la Serna.

The truth is that this recipe has evolved over the years and this sauce, made from a blend of chilli, pepper, tomatoes, achioti and other spices, was transformed during colonial times, and depending on the region, a variety of local ingredients were added, especially from Europe and other countries. Asia.

There is also a popular legend about the history of the mall, which was given to the Viceroy of New Spain, Juan de Palafax, and Mendoza and Arjovisbo of Puebla, where they were given a banquet at the Puebla Monastery. The mole of the monk was created with the turkey by chance.

Regardless of the origin of this wonderful recipe, it quickly became a favorite dish of many Mexicans, so much so that it is now selected as a main dish in various celebrations; From festivals, weddings, XV years, baptisms and funerals. This is a dish not to be missed at traditional Mexican festivals such as September 15th (Independence of Mexico) and the Day of the Dead.

In fact, over the years many stories and inspirations have served to create different variants of birthmarks, which experts estimate that in Mexico, along with the traditional birthmark, there are about 50 species of birth marks, among them the white mole. Green Pippin, Almond Mole, Pot, Red Pippin, Black Mole and Black Mole.

In addition to the juicy moles throughout the Republic of Mexico, many dishes have been created using moles as the main ingredient. This is the case of the famous wonderful corn cakes, enmoladas, which are filled with shredded chicken breast, covered with mint sauce and covered with cream, onion and crushed cheese. Inescapable delicacy without trying! Get to know this Mexican dish step by step, it will impress the whole family.

Ingredients:

1/2 cups of Doña María mole paste



2 cups of chicken broth



1/2 cups sour cream



2 1/2 cups chicken breast, cooked and shredded



8 corn tortillas



1/2 cups cheese, (mix) grated



1/2 cups Monterey cheese, jack, shredded



to taste of onion, to serve



to taste of lettuce, to serve



to taste of tomato, to serve

 

Preparation:

1. Preheat the oven to 180 ° C.
   
   
2. Add Donya Maria Mole Paste to Middle Sherpa and dilute it with chicken broth and sour cream. Cook over low heat until completely melted and get a uniform sauce.
   
   
3. Add ¼ cup butterfly to the baking dish. Wet each cake in hot sauce, place the chopped chicken in the center and roll, put in an oven-proof dish. Fill the enolads with the remaining sauce.
   
   
4. Sprinkle with cheese and bake 25-30 minutes.
   
   
5. Serve with onions, lettuce, tomatoes and cream and enjoy.