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Campfire Coffee Mole + Chicken Enchiladas

Campfire Coffee Mole + Chicken Enchiladas
Utilizing The Poor Porker's Campfire Coffee, Chef Steven Fretz creates a deep, earthy and satisfyingly unique mole sauce. Perfect to use in any traditional Mexian dish, Fretz crafts mouthwatering enchilads for his preparation. Learn how to master this classic Mexican sauce in the recipe below!

Campfire Coffee Mole + Chicken Enchiladas

Ingredients:

2 Cups, Yellow Onions, Diced

8 Cloves, Garlic

2 Cups, Roma Tomatoes, Diced

4 Tablespoons, Sesame Seeds

½ Cup, Raisins

1 Cinnamon Stick

¼ Cup, Almonds

½ Teaspoon, Cumin

½ Teaspoon, Black Peppercorns

8 Cloves

4 Cups, Chicken Stock

3 oz, Dark Chocolate | We recommend Theo’s Pure Chocolate

4 Tablespoons, Campfire Coffee

4 oz, Canola Oil

4, 4 oz Chicken Breasts

8, 6” Corn Tortillas

½ Cup, Queso Fresco

½ Cup, Green Onions, Chopped

Kosher Salt, To Taste

Directions

For the Coffee Mole In a medium sauce pot over medium low heat, sauté onions, tomatoes, garlic, raisins, sesame seeds, almonds, cumin, cloves, black pepper, and Campfire Coffee grounds. Add chicken stock, chocolate and cook for about 1 hour on low heat. Blend all ingredients in a blender, strain through a fine mesh strainer and season to taste with kosher salt.

For the Chicken Breasts Turn grill on high. Rub chicken breasts with canola oil and season with kosher salt. Place chicken breasts on grill and cook until done, about 6 minutes each side. Remove from grill and let rest before slicing.

For the Enchiladas In a medium sauté pan add 1 teaspoon of canola oil and lightly toast tortillas in pan to soften for about 15 seconds each side. Remove from pan and place on cutting board. In a medium mixing bowl, add chopped grilled chicken and toss with 1 cup of coffee mole. Fill each tortilla with ¼ of chicken mole mixture and roll tortilla into a cylinder. Cover enchiladas with more coffee mole and bake in a 350 degree oven for about 15-20 minutes. Remove from oven and place enchiladas on plate. Garnish with queso fresco and chopped green onions.

Get Campfire Coffee in this month's basket + recreate this dish at home!

 
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