Enchiladas De Mole - cooking recipe

Ingredients

1 doz. corn tortillas
oil for frying (1/4-inch deep)
1 (8 oz.) jar prepared mole poblano paste
3 1/2 c. chicken broth

Preparation

For the sauce, pour the oil that has separated from the contents of the jar into a skillet.
Heat the oil, add the mole paste and briefly fry (2 to 3 minutes) over medium heat.
Slowly add the chicken broth, stirring constantly.
Bring to a boil, then reduce to simmer.
Keep warm for tortilla preparation.