Chicken enmoladas with easy mole sauce

Bring 4 quarts of water to a boil over medium-high heat. Add salt, half an onion, six garlic cloves and two pounds of chicken breast; return to a boil, skimming off the impurities.

Reduce to medium, cover and cook 20 minutes.

Remove the chicken to cool and reserve the broth for the sauce.

Dissolve half a tablet of Mexican chocolate in the reserved broth.

Heat oil in a small frying pan over medium-low and fry half an onion until transparent; transfer to the blender.

Fry one tomato face down with two garlic cloves until the tomato softens; transfer to the blender without squeezing.

Fry 15 crackers a few seconds per side, adding oil as needed; they thicken the sauce. Transfer to the blender.

Clean and seed eight guajillo or New Mexico chile pods and fry lightly until soft, then put them into the broth. Do not burn them or the sauce turns bitter.

Add the chilies and all the broth with the chocolate to the blender, with half a teaspoon each of ground cumin and cinnamon; blend smooth. Add one cup of Doña Maria mole, broken up, and blend again.

Pour back into the pot over medium-low heat and stir constantly until it thickens and simmers. Taste for salt.

Reduce to the lowest heat and keep stirring 5 to 10 minutes.

Shred the chicken while oil heats for the tortillas.

Dip each corn tortilla in the hot oil and fry lightly 5 to 10 seconds, until it begins to blister.

Spread mole on the plate. Fill each tortilla with chicken, queso fresco and onion, roll, and set on the sauce; four per plate. Cover with more mole.

Garnish with crema mexicana, queso fresco, purple onion and cilantro.