I didnt have time to cook the tripe that paulj kindly provided for his pancita en mole recipe -but I still wanted to get a taste for the simple mole that sauced the pancita. So, I made the mulato chile sauce - but I added some tomato to round out the flavor. Chicken was at hand and I had just got some still hot tortillas from the supermercado.
Enchiladas it is.
I poached some chicken breast in h2o with peppercorns, oregeno, dried mint, onion and garlic. Cooled and hand shredded.
For the chile paste, I toasted the 5 dried chile mulatos on my ersatz comal aka crepe pan, Removed the seeds and stems and rehydrated for 30min. Blended this with 3 garlic cloves, small amount of onion, roasted tomato oregano and ground pepper.
I wanted to fry it in bacon fat - but I saw the only bacon we had was maple - so i forgot that and just fried in oil. You can tell when its done. Added Chicken broth - a few cups. Cooked a bit.
For some strange reason - I do not like rolled enchiladas so I fried the tortillas dipped them in sauce filled and folded and half, layering.
Put them in a 300 degree oven to warm, while waiting for dinner companions.
Topped with crumpled Q Fresco, cilantro and spring onion/
Served with larded Chata Peruano beans on the side - fine dinner. Appetizing color to enchiladas.
Week before I made some cactus salad for a pescado al ajillo dinner - had leftovers so made tacos with nopal tortillas I picked up and my favorite homemade salsa - a recipe I got from Patricia Quintana.
Its a fried arbol, garlic and grapefruit juice salsa. I used chiles puyas this time to lessen the heat slightly. Color is incredible.
I reccomend crumbling some chicharron to top the nopal salad. Its inclusion is life changing.