Name: Enmoladas: The Ultimate Guide to This Delicious Mexican Dish
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 135 min
Yield: 6 servings
Ingredients: 4 ounces ancho chiles, stemmed, seeded, and deveined; 2 ounces pasilla chiles, stemmed, seeded, and deveined; 1 ounce mulato chiles, stemmed, seeded, and deveined; 1/4 cup vegetable oil; 1/2 cup blanched almonds; 1/4 cup peanuts; 1/4 cup raisins; 1 bolillo roll, sliced and toasted; 1/4 cup sesame seeds; 1/4 cup pumpkin seeds (pepitas); 1/4 cup lard or vegetable shortening; 1 medium white onion, roughly chopped; 4 cloves garlic, roughly chopped; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cumin; 1/4 teaspoon anise seeds; 1/4 teaspoon black peppercorns; 1/4 teaspoon coriander seeds; 1/4 cup Mexican chocolate (such as Ibarra or Abuelita), roughly chopped; 1 tablespoon sugar; 1 teaspoon salt, or to taste; 4 cups chicken broth, or more as needed; 12 corn tortillas; 2 cups shredded cooked chicken (or turkey); 1/2 cup crumbled queso fresco, for garnish; 1/4 cup thinly sliced white onion, for garnish; Vegetable oil, for frying

Enmoladas, a symphony of flavors wrapped in a warm tortilla, are more than just a meal; they're an experience. Imagine biting into a soft corn tortilla, generously filled with savory chicken or cheese, and then drenched in a rich, complex mole negro sauce. Are you drooling yet? I know I am just thinking about them!

Mole, the star of enmoladas, boasts a history as deep and vibrant as its color. Originating in the states of Oaxaca and Puebla, Mexico, mole is a testament to the ingenuity of pre-Hispanic cooks who blended indigenous ingredients like chilies, spices, and chocolate to create a sauce unlike any other. Passed down through generations, each family holds its own secret recipe, making every mole experience unique.

But what is it about enmoladas that makes them so irresistible? It's the perfect balance of textures – the soft tortilla, the tender filling, and the velvety sauce. It's the explosion of flavors – the earthy chilies, the sweet chocolate, the savory spices, all harmonizing in a way that tantalizes the taste buds. And let's not forget the convenience! While mole itself can be a labor of love, enmoladas are relatively quick to assemble, making them a perfect weeknight treat or a crowd-pleasing dish for a special occasion. So, get ready to embark on a culinary adventure as we unlock the secrets to creating authentic and delicious enmoladas in your own kitchen!

Ingredients:

For the Mole Poblano:

4 ounces ancho chiles, stemmed, seeded, and deveined
2 ounces pasilla chiles, stemmed, seeded, and deveined
1 ounce mulato chiles, stemmed, seeded, and deveined
1/4 cup vegetable oil
1/2 cup blanched almonds
1/4 cup peanuts
1/4 cup raisins
1 bolillo roll, sliced and toasted
1/4 cup sesame seeds
1/4 cup pumpkin seeds (pepitas)
1/4 cup lard or vegetable shortening
1 medium white onion, roughly chopped
4 cloves garlic, roughly chopped
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon anise seeds
1/4 teaspoon black peppercorns
1/4 teaspoon coriander seeds
1/4 cup Mexican chocolate (such as Ibarra or Abuelita), roughly chopped
1 tablespoon sugar
1 teaspoon salt, or to taste
4 cups chicken broth, or more as needed

For the Enmoladas:

12 corn tortillas
2 cups shredded cooked chicken (or turkey)
1/2 cup crumbled queso fresco, for garnish
1/4 cup thinly sliced white onion, for garnish
Vegetable oil, for frying

Preparing the Mole Poblano:

Rehydrate the Chiles: This is a crucial first step! Place the ancho, pasilla, and mulato chiles in a large bowl. Cover them with hot water and let them soak for about 30 minutes, or until they are softened and pliable. Make sure they are fully submerged; you can weigh them down with a plate if needed. This step is essential for achieving the right texture and flavor in your mole.
Toast the Spices and Seeds: In a dry skillet over medium heat, toast the almonds, peanuts, sesame seeds, and pumpkin seeds separately. Toasting them brings out their nutty flavors and adds depth to the mole. Be careful not to burn them; stir frequently and remove them from the heat as soon as they become fragrant and lightly golden. Set aside.
Fry the Bread: In the same skillet, heat 1/4 cup of vegetable oil over medium heat. Fry the toasted bolillo slices until golden brown and crispy. This adds a nice texture and flavor to the mole. Remove from the skillet and set aside.
Sauté the Aromatics: In the same skillet, melt the lard or vegetable shortening over medium heat. Add the chopped onion and garlic and sauté until softened and translucent, about 5-7 minutes. Don't let them brown too much, as this can make the mole bitter.
Blend the Ingredients: Drain the rehydrated chiles, reserving about 2 cups of the soaking liquid. In a high-powered blender, combine the chiles, toasted nuts and seeds, fried bread, sautéed onion and garlic, oregano, cinnamon, cloves, cumin, anise seeds, black peppercorns, coriander seeds, Mexican chocolate, sugar, and salt. Add about 1 cup of the reserved chile soaking liquid and blend until a smooth paste forms. You may need to add more liquid to help the blender along.
Cook the Mole: Heat the remaining vegetable oil in a large pot or Dutch oven over medium heat. Carefully pour the chile paste into the pot (it may splatter). Cook, stirring constantly, for about 5-7 minutes, or until the paste thickens and darkens in color. This step is important for developing the flavors of the mole.
Simmer the Mole: Gradually add the chicken broth, stirring constantly to prevent lumps from forming. Bring the mole to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer the mole simmers, the richer and more complex the flavor will become. If the mole becomes too thick, add more chicken broth to thin it out.
Adjust Seasoning: Taste the mole and adjust the seasoning as needed. You may need to add more salt, sugar, or chocolate to balance the flavors. Remember that mole is a complex sauce, and it may take some tweaking to get it just right.

Preparing and Assembling the Enmoladas:

Warm the Tortillas: Heat a lightly oiled griddle or skillet over medium heat. Warm the tortillas one at a time, about 15-20 seconds per side, until they are soft and pliable. This will prevent them from cracking when you roll them. Keep the warmed tortillas stacked and covered with a clean kitchen towel to keep them warm and soft.
Fry the Tortillas Briefly (Optional): Some people prefer to lightly fry the tortillas in oil before dipping them in the mole. This adds a bit of crispness and prevents them from becoming too soggy. If you choose to do this, heat about 1/4 inch of vegetable oil in a skillet over medium heat. Fry the tortillas briefly, about 5-10 seconds per side, until they are lightly golden. Drain on paper towels.
Dip and Fill the Tortillas: Dip each warmed (or fried) tortilla into the mole poblano, making sure to coat both sides evenly. Place the dipped tortilla on a plate. Spoon about 2 tablespoons of shredded cooked chicken (or turkey) down the center of the tortilla.
Roll the Enmoladas: Carefully roll up the tortilla tightly, like an enchilada. Place the rolled enmolada seam-side down on a serving plate.
Repeat: Repeat steps 3 and 4 with the remaining tortillas and chicken until all the enmoladas are assembled.
Garnish and Serve: Spoon more mole poblano over the enmoladas, making sure to cover them completely. Garnish with crumbled queso fresco and thinly sliced white onion. Serve immediately. You can also serve the enmoladas with a side of Mexican rice and refried beans.

Tips for the Best Enmoladas:

Make the Mole Ahead of Time: Mole poblano is a labor of love, and it's perfectly fine to make it a day or two in advance. In fact, the flavors often improve after a day or two in the refrigerator. Just be sure to reheat it gently before using it.
Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your mole. Use fresh, high-quality chiles, spices, and chocolate.
Don't Be Afraid to Experiment: Mole is a very personal dish, and there are many variations. Don't be afraid to experiment with different ingredients and flavors to create your own unique version. Some people add plantains, nuts, or even fruit to their mole.
Adjust the Consistency of the Mole: The consistency of the mole should be thick enough to coat the tortillas, but not so thick that it's difficult to spread. If the mole is too thick, add more chicken broth to thin it out. If it's too thin, simmer it for a longer period of time to reduce it.
Keep the Tortillas Warm: Warm tortillas are essential for making enmoladas. If the tortillas are cold, they will crack when you roll them. Keep the warmed tortillas covered with a clean kitchen towel to keep them warm and soft.
Don't Overfill the Tortillas: Overfilling the tortillas will make them difficult to roll and they may burst open while cooking. Use just enough filling to create a nice, even roll.
Serve Immediately: Enmoladas are best served immediately, while the tortillas are still warm and the mole is still flavorful.

Variations:

Vegetarian Enmoladas: Substitute the chicken with cooked vegetables such as mushrooms, zucchini, or corn. You can also use crumbled tofu or cheese as a filling.
Spicy Enmoladas: Add a pinch of cayenne pepper or a few chopped serrano peppers to the mole for a spicier kick.
Sweet Enmoladas: Add more sugar or a touch of piloncillo (Mexican brown sugar) to the mole for a sweeter flavor.
Enmoladas with Cheese: Add shredded Oaxaca cheese or Monterey Jack cheese to the filling for a cheesy twist.

Conclusion:

This isn't just another recipe; it's an invitation to experience the vibrant heart of Mexican cuisine. These Enmoladas, bathed in their rich, complex mole negro, are a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. From the initial aroma of toasted chiles to the satisfyingly savory filling and the final sprinkle of queso fresco, every element works in perfect harmony to create a truly unforgettable dish. Why are these Enmoladas a must-try? Because they offer a depth of flavor you simply won't find in your average weeknight meal. The mole negro, while requiring a bit of patience, is an investment in pure culinary delight. It's a sauce that tells a story, a blend of tradition and innovation that elevates the humble tortilla into something extraordinary. And let's be honest, who can resist a dish that's both comforting and exciting at the same time? But the beauty of this recipe lies not only in its deliciousness but also in its versatility. Feel free to experiment with the filling! While I've suggested shredded chicken, you could easily substitute it with roasted vegetables for a vegetarian option, or even use a combination of cheeses for a truly decadent experience. Ground beef or turkey would also work wonderfully.

Serving Suggestions and Variations:

* For a complete meal: Serve your Enmoladas with a side of Mexican rice and refried beans. A dollop of sour cream or Mexican crema adds a touch of coolness to balance the richness of the mole. * Spice it up: If you're a fan of heat, add a pinch of cayenne pepper to the mole negro or serve with a side of your favorite hot sauce. * Make it a party: Enmoladas are perfect for entertaining! Prepare the mole negro in advance and assemble the Enmoladas just before serving. * Breakfast Enmoladas: Fill the tortillas with scrambled eggs and cheese for a delicious and unique breakfast treat. * Mole Poblano Variation: While this recipe focuses on mole negro, feel free to adapt it using mole poblano for a slightly sweeter and fruitier flavor profile. Just remember to adjust the cooking time and ingredients accordingly. Don't be intimidated by the length of the ingredient list for the mole negro. While it may seem daunting at first, the process is actually quite straightforward, and the end result is well worth the effort. Break it down into manageable steps, and you'll be surprised at how easily it comes together. Plus, you can always make a larger batch of the mole and freeze it for future use. Imagine having a jar of homemade mole negro ready to go whenever the craving strikes! So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you, these Enmoladas will not disappoint. They're a true celebration of Mexican flavors, and I can't wait for you to experience them for yourself. And most importantly, don't forget to share your creations! I'd love to see your photos and hear about your experiences with this recipe. Tag me on social media and let me know what variations you tried and how they turned out. Happy cooking! I hope you enjoy this recipe as much as I do.