12 to 24 tortillas (corn)
2 to 4 chicken breast or 1 lb. ground meat (cook and shredded)
1 bottle of cooking oil
1 glass of mole (Buy it in Spanish store)
2 to 4 bouillon cubes
8 c. water
1/2 c. sugar
2 to 3 tomatoes, cubed
1 head lettuce, shredded
1 bag radishes, sliced in round pieces (red)
Mozzarella cheese or Monterey shredded cheese

Ahead of time cook breast of chicken (shredded) or ground meat. Have the mole already diluted in the consomme (water with the bouillon cubes) stir 1/2 the mole glass until it gets creamy but not thick. Taste, if it's to hot and spicy add a little bit of sugar until you like it. Have a skillet ready with a little oil to cover the tortilla and with tongs or a fork, insert one by one tortilla refry and dip it in the mole sauce immediately. Put it in another flat plate and fill it with the chicken or ground meat. Roll it and place edges under a long Pyrex dish (lasagna).

Do this process until all the tortillas are done. Pour the remaining sauce on the tortillas, cover with aluminum foil and place them in the oven around 200 degrees for 20 minutes. Before serving, shred lettuce, and tomatoes in small pieces and relishes in round slices. Place shredded cheese, lettuce, tomatoes, and relishes and serve immediately. This dish should also be served with black beans and rice.