Marias chicken enchiladas in mole sauce ******

 

Ingredients

• 2 tablespoons lard
• 1/2 onion, sliced
• 2 cloves garlic, sliced
• 1 teaspoon salt
• 1 tablespoon cumin seeds
• 2 poblano peppers, seeded and thinly sliced
• 2 Anaheim peppers, seeded and thinly sliced
• 4 skinless, boneless chicken thighs, cut into chunks
• 4 cups chicken broth
•  
• 2 cups chicken broth
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 corn tortilla, cut into 1-inch strips
• 4 tomatoes, cut in half crosswise
• 3 tomatillos, cut in half crosswise
• 2 tablespoons lard
• 1/2 onion, sliced
• 5 cloves garlic, sliced
• 2 teaspoons cumin seeds
• 2 cups chicken broth
• salt to taste
• 1 teaspoon white sugar, or more to taste
• 3 ounces dark chocolate, coarsely chopped
• 12 corn tortillas
• 1/2 bunch fresh cilantro, coarsely chopped
• 1/2 cup crumbled queso fresco

Directions

1. Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
4. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
6. Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco. 

Marias black bean and corn salsa *****

Ingredients

• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can white corn, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 bunch finely chopped cilantro
• 5 green onions, finely sliced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/4 cup lime juice
• 1 avocado - peeled, pitted, and diced
• 2 tablespoons olive oil, or to taste

Directions

1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.