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Thanks to the great folks at the California Milk Processor Board and Latina Bloggers Connect for making this post possible. All comments, opinions, and my love for milk with savory mole are my own.
I loved going to my great-grandmother’s house when I was a little girl. I would run back and forth across the big corridor connecting the back of the house with the gelatina business my family owned all day. But one day each year, I was not allowed to do this, and that’s because on that day my grandmother’s sister would be organizing a big party for family and friends, and they were afraid I would run somebody down. The main dishes for the party were always the same, mole with turkey, rice and beans.
I can still smell that bold aroma coming from the kitchen through the corridor! I would sit next to one of my great-grandma’s employees and watch with fascination as she pulverized a shopping list of spices on the metate, a large flat stone used with a large stone roller. But my favorite part was devouring that scrumptious plate of mole. The sauce was sweet, savory and spicy. And do you know what I always drank with that delicious plate of mole? A big glass of milk. So many things pair well with milk, it always tastes so good!
So today, after all that reminiscing about mole and milk, I’m inspired to share with you one of my most favorite and easiest mole recipes, chicken enmoladas. And don’t forget your glass of milk, I dare you to try it. So many types of foods go great with milk, not just sweets. It’s like a taste synergy. You’re going to love it.
Makes 12 enmoladas
- 1 pound chicken breast
- 2 bay leaves
- 2 teaspoons of salt
- 1.5 cups ground mole*
- 3 cups chicken broth (reserve it after you cook the chicken)
- 12 tortillas
- Queso fresco
- red onion for garnish
- Sour cream (optional)
- Sesame seeds (optional)
Place chicken breast in a deep pot, pour water over it until the meat is covered, add bay leaves and salt. Cook over high heat until boiling. Reduce temperature to medium-high and cook for about 20 minutes or until chicken is fully cooked and tender.
Take chicken out of the pot, but reserve the broth. Let chicken cool down for 10 minutes, then shred.
Combine mole and chicken broth and warm up over high heat until boiling. Reduce temperature and let it simmer until ground mole has completely dissolved and thickened.
Warm tortillas, then carefully, and one by one, submerge tortillas into the mole sauce, fill with chicken, and roll. Repeat. You can also warm tortillas, fill them up, roll them and then pour the mole sauce on top.
Serve 3 enmoladas per plate, top with sesame seeds, queso fresco, sour cream and red onion.
Enjoy with a glass of milk!
* You can also buy mole in paste, or fully prepared. Please follow the preparation instructions from the package.
Do you have a favorite dish that you love to pair with milk that others might not think of at first? I encourage you to share your photos of favorite foods paired with milk using #MeGustaConLeche
10 other dishes that pair very well with a glass of milk:
- Poblano chiles and corn tacos
- Chipotle enfrijoladas
- Miner’s tacos
- Spicy pinwheels with cheese and chorizo
- Shredded chipotle beef tacos
- Avocado chicken enchiladas
- Chicken and linguica taquitos dorados
- Cheese stuffed jalapeños
- Chorizo nachos a la mexicana
Check out what others are pairing with milk at the TomaLeche website right here, and watch what these people did when red carpet guru, Yarel Ramos, and YouTube celebrity, Eddie G., surprised them when they were eating right here.
This is a sponsored conversation written by me on behalf of the California Milk Processor Board. The opinions and text are all mine.