Mole Coloradito Enchiladas
"From Season 9, Mexico—One Plate At A Time..."
INGREDIENTS
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8ounces (about 16)dried ancho chiles, stemmed, seeded and torn into large flat pieces
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1pound ripe fresh tomatoes (4 medium round tomatoes or 6 medium plum tomatoes)
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1large onion, cut into 1/8” slices (divided use)
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4 garlic cloves, unpeeled
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1/4cup vegetable oil (divided use)
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1/2cup sesame seeds
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1teaspoonoregano, preferably Mexican
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1/8teaspoon cloves, preferably freshly ground
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1/4teaspoon black pepper, preferably freshly ground
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1 1/2teaspoonsground cinnamon, preferably freshly ground Mexican canela
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2tablespoons raisins
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8whole blanched almonds
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3tablespoons bread crumbs
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2tablets (6 ounces total) Mexican chocolate, roughly chopped
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4cups chicken broth
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Sugar
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Salt
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18 corn tortillas
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1 store-bought rotisserie chicken, meat pulled and shredded lightly OR 2 generous cups shredded chicken meat
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Sprigs from 1 small bunch parsley
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