This Mole Chicken Enchiladas Recipe Is Sure To Become A Family Favorite

When he was a young boy growing up in Mexico City, Chef Oscar Padilla watched his grandmother perform magic. Armed with a metate, molcajete, and simmering pot, she’d transform toasted nuts, chocolates, dried chiles, and dozens of other simple ingredients into a rich, flavorful mole. She knew how to make more than 60 different versions of the sauce — from Oaxacan mole coloradito to mole negro made with ash — and different enchiladas with each kind.

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