Doña Chonita Verde Mole 350g
Ready-to-serve cooking salsa.
Simply cook in advance the main ingredients of your preference (approx 400grams) such as chicken, beef, lamb or vegetables. Empty the Dona Chonita Contents into a casserole pot, add your main ingredients and boil in a low heat for 4 to 5 minutes. Serve with rice, refried beans & fresh soft corn tortillas.
I fell in love with mole verde when my aunt Paty prepared green mole enchiladas. It was the first time I saw a mole with that peculiar colour. And after being a little reluctant to try this "green thing", it became my favourite. And it's something I still prepare when I have the chance.
Here's how to prepare enchiladas with mole verde:
Previously fry several individual tortillas in very hot oil for about 3 seconds each. Let them cool down. Warm up the green mole, completely dip in a tortilla and put it on a plate. Be careful at this stage, as tortillas may tear. Put it on a plate and add shredded chicken. Then roll it and continue until you have the desired amount of enchiladas, then pour some more mole, add some soured cream, crumbled fresh cheese and raw onion rings. And there you have it: Enchiladas de pollo en mole verde.
Store in a cool, dry place. Once opened, refrigerate and use within one week.