Katie: When I first heard about mole, I was curious. Chocolate for dinner?? I knew I had to give it a try! I made a mole sauce using this recipe from Closet Cooking. It’s a fairly traditional recipe, using dried chiles, nuts, dried fruit, a banana, spices, and tomatoes. I’m not sure if the chiles I bought at the farmer’s market were the extra-spicy variety, but I’m really glad I added a bit at a time, since I ended up using much less than called for. Next time, I would probably use chili paste from a jar to save some time. I substituted 3 tablespoons of unsweetened cocoa powder for the chocolate and increased the cinnamon to 1 teaspoon. The chile and cocoa flavors were pretty strong, so I increased the amount of tomatoes (I used a total of three 14 oz. cans of drained diced tomatoes) before simmering the sauce. I then followed the instructions for Chicken Enchiladas in Mole Sauce, using 8 tortillas and 1 1/2 pound of shredded chicken. They turned out really well! I still had some sauce left over, so I decided to freeze it to use later.
I served the enchiladas with homemade refried beans and a salad. For the salad, I roasted about 2 cups of corn with 1 teaspoon of olive oil and salt and pepper for 20 minutes at 350 degrees Fahrenheit. I then mixed the corn with chopped grape tomatoes, 1 tablespoon white wine vinegar, and chopped fresh basil. It was also really delicious!