The Recipe Thread [tm--CajunCook]

For those "who can take it," here's my "easy" spicy mole recipe (this is HOT):

1-2 pounds chicken breast
12 corn tortillas
2 tbs. corn oil
½ lb. Grated Monterrey Jack cheese
Small jar Pace Piquante sauce
Sauce
1 Tbsp Pure Olive Oil (or other vegetable oil)
4 Tbsp minced onion
1 clove garlic, minced (or more to taste)
8 Tsp Chipotle Chili powder (this is why I call this easy mole, no cooking and drying peppers, purists do frown)
add 1 Tbsp Cayenne Powder or 1 tsp ground Habanero for increased heat (I'm telling you now, don't do it).
1 cup chicken stock, leftover from boiling the chicken (or vegetable stock if you prefer a vegetarian version)
1 Oz. Ibarra Mexican Chocolate (or substitute bittersweet chocolate with 1 tsp. ground Mexican canela or cinnamon).
1/8 cup smooth peanut butter
1/4 tsp salt
Pinch of ground Mexican canela or cinnamon

1. Boil 1 pound chicken breasts until done. Drain, reserve stock.

2. Fry corn tortillas in oil about 15 seconds each, then set to drain and cool slightly (stacking on paper towels works fine).

3. Sautee onion and garlic in oil until tender but not brown, about 1-2 minutes.

4. Add the remaining sauce ingredients and simmer low for 20-25 minutes.

5. Toast 2 tsp. white sesame seeds on a baking sheet in a 325 degree oven for approx. 15 minutes, or until golden. Watch carefully so you don't burn them.

6. Cut chicken into strips. Lay chicken strips in tortillas, top with cheese and c. 1 tbs. salsa, then roll tortillas and place in pan.

7. Cover rolled enchiladas with mole sauce and sprinkle with sesame seeds and remaining cheese. Cook in oven @ 350 degrees until cheese melts.

YUM, but you have to like hot pepper!