Cooking these enchiladas con mole made me aware of the power of cooking with chocolate and chili. It felt like alchemy and the dish turned out amazing! I’ll post the recipe later, I just had to get these up before lunchtime.
The general sketch of the meal is: we made mole with chili power and garlic powder added; chicken with green chilis, onion, and a cumin-heavy southwest seasoning blend. We heated corn tortillas, filled them up and topped with the finished gold-speckled mole and queso fresco.