traditional enchilada recipe... mole.?

Question

I am looking for a family secret recipe of the red mole used for enchiladas... please don't refer me to a website... i can easily do that

ok one that does not use chili powder... i said traditional. using dried chilis ancho guajillo... etc.

Answer 1

Chicken Mole Enchiladas
Yield: 6 Servings

Ingredients

2 dried ancho chiles; (3/4
-ounces)
3 dried mulato chiles; (3/4
-ounces)
2 dried pasilla chiles; (1/2
-ounce)
2 c water
2 tb slivered almonds
2 tb unsalted pumpkinseed kernels
1 tb sesame seeds
1 vegetable cooking spray
1/2 c chopped onion
2 cloves garlic; crushed
1/4 ts ground cinnamon
1/4 ts ground cumin
1/8 ts ground cloves
1 corn tortilla; (6-inch)
3/4 c low-salt chicken broth
14 1/2 oz no-salt-added whole
-tomatoes; (1 can) drained a
1/2 ts salt
1/2 oz semisweet chocolate; chopped
12 corn tortillas; (6-inch)
3 c shredded cooked chicken
-breast; boned
6 tb shredded monterey jack
-cheese; (1-1/2 ounces)
1 sliced onions
1 shredded lettuce and sliced
-radishe; s

Instructions

Remove stems and seeds from chiles.

Combine chiles and water in a medium saucepan, and bring to a boil; remove
from heat. Cover and let stand 1 hour. Drain and set aside.

Combine almonds and pumpkinseed kernels in a small skillet over medium
heat. Cook for 5 minutes or until lightly browned, shaking skillet
frequently. Remove from skillet, and set aside.

Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or
until lightly browned, shaking skillet frequently. Remove from skillet, and
set aside.

Coat a medium nonstick skillet with cooking spray, and place over medium
heat until hot. Add onion and garlic, and saut‚ 5 minutes or until tender.
Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring
constantly. Set aside.

Place almonds, pumpkinseed kernels, and sesame seeds in a food processor,
and process until finely ground. Add tortilla pieces, and process until
finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and
process until smooth.

Pour mixture into a medium nonstick skillet. Add salt and chocolate, and
cook over low heat 5 minutes or until chocolate melts, stirring frequently.
Set mole aside.

Wrap 12 corn tortillas first in damp paper towels and then in aluminum
foil; bake at 350 degrees for 10 minutes or until softened. Spread 1
tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken,
and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and
bake at 350 degrees for 20 minutes. Yield: 6 servings.
NOTES : Top with sliced onions, shredded lettuce, and sliced radishes, if
desired. To serve, arrange 2 enchiladas on each of 6 serving plates; spoon
1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese.