Enchiladas Poblanas

Begin by preparing the chicken breast: boil the chicken breast in salted water until fully cooked, then remove, let cool, and shred finely. Set aside.

For the mole poblano, destem and deseed the ancho chile, mulato chile, and pasilla chile. Briefly toast the chiles on a dry comal or skillet until fragrant, being careful not to burn them. Rehydrate the toasted chiles by soaking them in hot water for 20 minutes until softened.

In a separate dry skillet, toast the almond, peanut, 20g of sesame seed, cinnamon stick, clove, black peppercorn, coriander seed, and anise seed until fragrant. Set aside.