Enmoladas

1. In a large saucepan, combine the Mole Negro paste and chicken broth. Heat over medium-low heat, stirring constantly, until the mole is smooth, heated through, and has a pourable consistency. If it's too thick, add a little more chicken broth. Keep warm.

2. Heat the vegetable oil in a large skillet over medium heat. One by one, lightly pass each corn tortilla through the hot vegetable oil for about 5-10 seconds per side, just until pliable but not crispy. Drain excess oil on paper towels.

3. Dip each warm, pliable corn tortilla into the warm mole sauce, ensuring both sides are fully coated.