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Enmoladas
Tender corn tortillas are briefly fried, then bathed in a rich, complex mole sauce and filled with shredded chicken. This dish is a delightful fusion of enchiladas and the iconic Mexican mole.
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- 12 Corn tortillas(Slightly stale tortillas work best as they hold their shape better.)
- 200 g Mole paste(Use your favorite mole negro or rojo paste. High-quality paste is key to flavor.)
- 500 ml Chicken broth(Low-sodium is recommended to control saltiness.)
- 400 g Shredded cooked chicken(Rotisserie chicken or poached chicken breast works well.)
- 1/4 cup Vegetable oil(For frying the tortillas.)
- 2 tbsp Sesame seeds(For garnish. Toasted for enhanced flavor.)
- 1/4 White onion(Finely diced, for garnish.)
- optional Crema Mexicana or sour cream(For drizzling over the finished dish.)
ðšâð³ äœãæ¹
- 1
Prepare the mole sauce: In a medium saucepan, whisk the mole paste into the chicken broth until smooth. Place over medium heat and bring to a gentle simmer. Cook, stirring occasionally, for about 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded. The sauce should coat the back of a spoon. Adjust seasoning if necessary.
â±ïž 20 minutes - 2
Fry the tortillas: Heat the vegetable oil in a large skillet over medium-high heat (around 190°C / 375°F). Working in batches, quickly fry each tortilla for about 10-15 seconds per side, just until softened and pliable, not crispy. Drain on paper towels. This step prevents the tortillas from breaking when dipped in the mole.
â±ïž 10 minutes - 3
Assemble the enmoladas: Dip each softened tortilla into the warm mole sauce, ensuring it's fully coated. Place about 2-3 tablespoons of shredded chicken in the center of each tortilla. Fold the tortilla in half or roll it up.
â±ïž 5 minutes - 4
Serve: Arrange the filled enmoladas on individual serving plates. Generously spoon more warm mole sauce over the top of each serving. Garnish with toasted sesame seeds and finely diced white onion. Drizzle with crema if desired.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âUse a high-quality mole paste for the best flavor. Different moles (negro, rojo, coloradito) will yield distinct flavor profiles.
- âThe mole sauce should have a consistency that coats the back of a spoon; if it's too thick, add a little more broth; if too thin, simmer longer.
- âToasting the sesame seeds before garnishing adds a nutty aroma and flavor.
- âEnsure the oil is hot enough for frying the tortillas quickly; they should soften, not become brittle.
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- Experiment with different types of mole paste (e.g., mole poblano, mole verde).
- Substitute shredded turkey or pork for the chicken.
- Add a pinch of chili powder to the mole sauce for extra heat.