Mole Chicken Wraps (Print Version)

# Ingredients:

→ For tortillas and toppings

01 - 16 corn tortillas (store-bought or homemade)
02 - ½ pound of queso fresco or your favorite farmer's cheese
03 - ⅔ cup of chopped white onion
04 - A handful of thin onion slices
05 - 3 tablespoons of sesame seeds, toasted
06 - Oil for frying tortillas

→ For mole preparation

07 - A small jar of Mole Doña Maria (4.4 oz/125 g)
08 - 2 ½ cups of chicken broth reserved from boiling chicken
09 - ¼ block of Abuelita chocolate or dark chocolate
10 - 1 teaspoon of brown sugar
11 - ½ teaspoon of ground cinnamon

→ For the shredded chicken

12 - About 1 ½ pounds of chicken thighs or drumsticks
13 - ½ tablespoon of oregano
14 - ½ an onion
15 - A garlic clove with its peel on
16 - A pinch of salt, or more to taste

# Instructions:

01 - Put the chicken in a large pot. Cover with water, then throw in oregano, onion, garlic (leave the peel), and some salt. Boil until the chicken is soft, which takes about an hour. Take the chicken out, strain the broth, then shred the meat when it's cool enough. Save the broth for later.
02 - In a pan, mix mole paste with chicken broth, chocolate, and cinnamon powder. Let it simmer on medium heat for a few minutes while you stir it. When it's smooth and thicker like gravy, turn it off. You can tweak the taste if needed.
03 - Combine one cup of crumbled queso fresco and diced onion in a small bowl. Keep it aside for assembling.
04 - Heat up enough oil in a frying pan, about half an inch. Cook each tortilla briefly on both sides until it's pliable but not crispy. Place them on a plate with paper towels to drain excess oil.
05 - Dip a tortilla into the warm mole sauce, making sure it's coated completely. Add some shredded chicken and a bit of the cheese mixture on top. Fold or roll the tortilla, then move it to a serving dish. Repeat this step until you've used all the tortillas.
06 - Pour extra mole sauce on top of the enmoladas to cover them nicely. Sprinkle sesame seeds, sliced onion, and extra cheese over them. Serve it right away while warm.

# Notes:

01 - If the mole sauce becomes too thick, stir in a little more chicken broth when reheating.
02 - You can skip frying by simply warming the tortillas in a dry pan if you'd prefer.
03 - Tortillas need enough frying time to prevent breaking when dipped in sauce.
04 - Coating the tortillas in mole sauce makes them soak up more flavor and stay moist.

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