Name: Enmoladas
Prep time: 15 s
Cook time: 50 s
Total time: 65 s
Yield: 9
Cuisine: Mexican
Ingredients: 8 tomatilloshusked and rinsed; 8 dried pasilla chilesseeds and stems removed; 1 can (14.5 ounces) peeled crushed tomatoes; 1/3 cup roughly chopped yellow onion; 3 tablespoons roasted almonds; 3 tablespoons raw peanuts; 2 tablespoons breadcrumbs; 2 tablespoons roasted sesame seedsdivided; 5 cloves; 1 (2-inch) cinnamon stick; 2 cloves garlic; 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 3 tablespoons corn oil; 1 tablet (90 grams) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink; 1/4 cup corn oil; 27 corn tortillas

MAKE IT

Step 1

Place tomatillos in a large saucepan with enough water to cover. Boil for 10 minutes or until tender. Set aside.

Step 2

Place dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.

Step 3

Place tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, 1 tablespoon sesame seeds, cloves, cinnamon stick, garlic, bouillon and 3 cups reserved chile water in blender; cover. Blend well.

Step 4

Strain mixture through a mesh sieve.

Step 5

Place 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in chile mixture; add Abuelita chocolate. Cook, stirring occasionally, for about 10 minutes or until chocolate is melted and mixture is thickened.

Step 6

Heat ¼ cup oil in a large skillet. Lightly fry each tortilla approximately 30 seconds on each side.

Step 7

Fold each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with remaining tablespoon toasted sesame seeds.