Chilaquiles with Mole Sauce

Name: Chilaquiles with Mole Sauce
Ingredients: 9 oz corn tortillas (about 250 grams); 2 cloves garlic; 10 1/2 oz Roma tomatoes (about 300 grams); 1 small stick cinnamon (about 1 gram); 2 whole cloves; 2 dried ancho chiles; 1 dried morita chile; 1/4 small French bread roll (bolillo); 1 tablespoon toasted sesame seeds (about 15 grams); 1/2 star anise; 1/2 tablet Mexican drinking chocolate; Oregano, to taste; Cumin, to taste; 2 teaspoons white vinegar (about 10 ml); 7 oz cooked chicken breast (about 200 grams); 1/4 cup vegetable oil (about 70 ml)

Carlos Pb @cook_38712440

Chilaquiles with Mole Sauce

Carlos Pb @cook_38712440

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Ingredients

9 ozcorn tortillas (about 250 grams)
2 clovesgarlic
10 1/2 ozRoma tomatoes (about 300 grams)
1small stick cinnamon (about 1 gram)
2whole cloves
2dried ancho chiles
1dried morita chile
1/4small French bread roll (bolillo)
1 tablespoontoasted sesame seeds (about 15 grams)
1/2star anise
1/2tablet Mexican drinking chocolate
Oregano, to taste
Cumin, to taste
2 teaspoonswhite vinegar (about 10 ml)
7 ozcooked chicken breast (about 200 grams)
1/4 cupvegetable oil (about 70 ml)

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Steps

1

Toast the spices in a dry pan and set aside.
2

In a little oil, fry the bread, 1 tortilla, and the chiles, then set aside.
3

In a blender, combine all the reserved ingredients with a little chicken broth and blend until smooth. Pour into a saucepan, add the chocolate, and cook over low heat for 25 minutes.
4

Adjust seasoning and mix with the remaining tortillas for the chilaquiles. Top with the chicken breast.