Friday, July 16, 2010

Chicken and Zucchini Enchiladas with Almond Butter Mole

Forgive our immodesty… but this was awesome. Definitely making this one again. It looks as if there are way too many ingredients, but they all come together beautifully in a rich, complex sauce.


6 dried chile Negro
5 dried chile California
3 dried Morita chiles
1/3c sesame seeds
1/2c raisins, tossed in a little oil
1 roasted tomato
1 1/2c water
1/4 recipe almond butter
1/2 t ground cinnamon
1/4 t ground black pepper
1/4 t ground anise seeds
1/8 t ground clove
1oz Mexican chocolate
Zest and juice of 1 lime

Toast the dried chiles in a skillet until softened. Mix together all the ingredients in a blender, and liquidize until smooth. Transfer to a skillet and cook over a low-medium heat, stirring frequently, until the ingredients have turned into a thick, fragrant paste. Next, add back 1 1/2 – 2 cups of water and continue to cook/reduce for 45 minutes.

We served these with some simple but tasty chicken and zucchini enchiladas, topped with some crema:
nut_butter 019


  1. Wow!!! I know this would be the BOMB!

  2. Awesome is right! Thanks for the recipe.

  3. An almond mole for those amazing enchiladas is a brilliant! way to use almond butter! They look and sound incredible!!