Enmoladas de Pollo de Milpa Alta (Chicken Enmoladas with Mole Paste)

Name: Enmoladas de Pollo de Milpa Alta (Chicken Enmoladas with Mole Paste)
Total time: 2 h
Yield: 10 servings
Cuisine: Mexican
Ingredients: 300 ml vegetable oil; 1 tsp dried thyme; 1 tsp dried marjoram; 1 tsp anise seeds; 1 tbsp cumin seeds; 1 tbsp coriander seeds; 2 tsp allspice berries; 8 pc cloves; 140 g sesame seeds; 5 pc bay leaves; 90 g dark raisins; 1 pc cinnamon stick; 90 g pumpkin seeds; 5 pc garlic cloves; 100 g peanuts; 100 g hazelnuts; 100 g pine nuts; 100 g pecans; 8 pc Maria biscuits; 40 pc corn tortillas; 10 pc dried ancho chillies; 10 pc dried mulato chillies; 10 pc dried pasilla chillies; 5 pc dried morita chillies; 170 g Mexican chocolate; 200 g granulated sugar; 20 g kosher salt; 480 g mole paste; 480 ml chicken stock; 10 pc corn tortillas

Rich mole paste simmered with chicken and served in warm corn tortillas, finished with crema and toasted sesame seeds.

120 min 1473 kcal/serving serves 10

1473kcal37gprotein163gcarbs80gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🫗vegetable oil

🌿dried thyme

🥣dried marjoram

🥣anise seeds

🫙cumin seeds

🌿coriander seeds

🫐allspice berries

🫙cloves

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).