Chicken Enchiladas with Mole Sauce

Prepare the Chicken: In a stockpot, melt 2 tablespoons of lard over medium heat. Add sliced onion, 2 cloves of garlic, 1 teaspoon of salt, 1 tablespoon of cumin seeds, sliced poblano peppers, and sliced Anaheim peppers. Sauté until the onions are soft, about 5-8 minutes. Add chicken thighs and 4 cups of chicken broth, cover, and simmer until the broth is reduced and the chicken is cooked through, approximately 40 minutes. Shred the chicken and set aside.

Toast and Rehydrate the Chiles: In a dry skillet over medium-high heat, toast guajillo and ancho chiles until fragrant, about 3-4 minutes. Be careful not to burn them. In a saucepan, simmer 2 cups of chicken broth. Place the toasted chiles and tortilla strips in a blender. Pour the hot broth over the chiles and tortillas, ensuring they are submerged. Let them soak until softened, around 10 minutes. Blend until completely smooth.

Roast the Vegetables: Place tomatoes and tomatillos in a dry skillet over medium-high heat. Cook until the skins are softened and blackened, about 3-4 minutes per side. Set aside to cool slightly.

Sauté Aromatics: Melt 2 tablespoons of lard in a large skillet over medium heat. Add remaining sliced onion, 5 cloves of garlic, and 2 teaspoons of cumin seeds. Cook until the onions are soft and golden, approximately 5-8 minutes. Add the roasted tomatoes and tomatillos to the onion mixture.

Blend the Mole Base: Transfer the sautéed aromatics and roasted vegetables to the blender with the chile and tortilla mixture. Blend until completely smooth, creating a rich and flavorful mole base.

Simmer the Mole Sauce: Pour the chile puree into a large saucepan over medium heat. Stir in the remaining 2 cups of chicken broth, salt to taste, sugar, and chopped dark chocolate. Bring the mixture to a gentle simmer, stirring continuously until the chocolate is fully melted and the sauce is smooth and slightly thickened, about 5 minutes. Adjust seasoning as needed.

Assemble the Enchiladas: Lightly toast the corn tortillas in a dry skillet over medium heat until pliable, about 2-3 minutes per side. Fill each tortilla with approximately 1/3 cup of the shredded chicken mixture. Roll the enchiladas tightly and place them seam-side down on a serving plate. Repeat with the remaining tortillas, arranging about 3 enchiladas per plate.

Garnish and Serve: Generously top each trio of enchiladas with about 1/3 cup of the warm mole sauce. Garnish with 1-2 tablespoons of chopped fresh cilantro and 1-2 tablespoons of crumbled queso fresco. Serve immediately and savor the authentic flavors of Oaxaca.