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Unlocking the Magic of Mole

🍫🌶️ Enmoladas: Unlocking the Magic of Mole with Fabiola

As we dive into the heart of authentic Mexican cuisine, there is one dish that stands head and shoulders above the rest in terms of complexity, history, and flavour: Mole. And the best way to enjoy it? With a beautiful plate of Enmoladas (Mole Enchiladas).

Mole is more than just a sauce; it’s a testament to Mexican culinary genius, involving dozens of ingredients that range from chiles and spices to nuts, seeds, and even chocolate. The word mole comes from the Nahuatl word mōlli, meaning “sauce.” While making a true mole from scratch is a multi-day commitment, we are lucky to have fantastic, authentic mole pastes that let us enjoy this classic dish right in our homes!

Enmoladas are simply corn tortillas dipped in warm mole sauce, filled (usually with chicken), and folded or rolled, a rich, comforting evolution of the enchilada.

Rojo vs. Verde: The Two Sides of Mole

Before you start cooking, you need to decide on your colour! We carry two main types of Mole paste, perfect for making Enmoladas:

  • Mole Rojo (Red Mole): This is the classic, dark, and rich mole, often associated with Puebla or Oaxaca. It features dried chiles, spices, and chocolate, resulting in a complex, slightly sweet, and deeply savoury sauce. It pairs beautifully with rich meats like chicken or turkey. We recommend using the Dona Maria Mole Rojo or the robust Xiqueño Mole Paste.
  • Mole Verde (Green Mole): Lighter, tangier, and often fresher in flavour, Mole Verde usually gets its vibrant colour from ingredients like tomatillos, pepitas (pumpkin seeds), cilantro, and green chiles. It offers a brighter contrast to the richness of the chicken filling.

Chicken Enmoladas Recipe (Using Mole Paste)

This recipe is simple, delicious, and takes the stress out of traditional mole preparation!

Yields: 4 servings (approx. 12 Enmoladas)
Prep time: 15 minutes

Ingredients:

  • 1 cup (approx 230g) of your chosen Mole Paste (Rojo or Verde) (available on MexicanThings.ie)
  • 3 cups of warm Chicken Stock (low sodium)
  • 2 cups of shredded cooked chicken (or plant-based alternative)
  • 12 Tortillería Europa Corn Tortillas (15cm) (available on MexicanThings.ie)
  • 2 tablespoons corn oil or vegetable oil
  • Toppings: Crumbled Queso Fresco, diced onion, Mexican crema (or sour cream), and sesame seeds.
  • For a classic pairing: Coca-Cola from Mexico (made with cane sugar!)

Instructions:

  1. Prepare the Mole Sauce: In a medium saucepan, add the Mole paste. Gradually whisk in the warm chicken stock. Keep stirring continuously over medium-low heat until the paste is completely dissolved and the sauce is smooth and simmering gently (this takes about 5-10 minutes). Taste and add a pinch of salt or a tablespoon of sugar if needed to balance the flavour. Keep warm.
  2. Prepare the Tortillas: In a separate skillet, lightly warm the tortillas one by one in a small amount of oil (about 30 seconds per side). This keeps them pliable for rolling and prevents them from sticking together.
  3. Assemble the Enmoladas: Dip each warm, softened tortilla completely into the simmering mole sauce, ensuring both sides are coated.
  4. Fill and Roll: Place the mole-coated tortilla on a plate. Add a spoonful of shredded chicken across the centre, then roll the tortilla up. Place the rolled Enmoladas seam-down in a single layer on a warm serving plate.
  5. Garnish and Serve: Drizzle any remaining mole sauce over the top of the rolled tortillas. Finish with a generous sprinkle of Queso Fresco, diced onion, a swirl of crema, and sesame seeds. Serve immediately with a cold Coca-Cola from Mexico for the perfect authentic meal!

This dish truly shows how vibrant and rich Mexican cuisine can be. Whether you choose the complex depth of the Rojo or the zesty tang of the Verde, Enmoladas are guaranteed to impress!

Find all your essential ingredients here:

Happy cooking!