Enmoladas
A rich and deeply satisfying classic. Soft corn tortillas wrapped around tender chicken, completely smothered in a glossy, complex dark mole sauce, finished with cream, fresh onions, and sesame seeds.
45 min
Easy
Mexicana
3 servings
The story behind
Every time I look at a plate of enmoladas, I'm instantly taken back to birthday celebrations at my great-aunt's home in Puebla. She would spend days roasting seeds and grinding dried chilies for her special mole, but my absolute favorite part was always the next day. She would take the leftover mole and whip up these incredible enmoladas for lunch. She always maintained that leftover mole tastes even better because the complex flavors have had time to settle. Enjoying this dish in the mid-afternoon, sitting on the patio with a cold pitcher of tamarind water, is one of the greatest simple joys of home cooking.
Instructions
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1In a small saucepan over medium heat, dissolve the mole paste into the hot chicken broth. Stir constantly so it doesn't scorch. If you like it a bit sweeter, drop in the piece of Mexican chocolate and let it simmer until it forms a smooth, velvety sauce.
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2Flash-fry the corn tortillas in a skillet with hot oil for about three seconds per side. You just want them warm and pliable, not crispy.
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3Fill each tortilla with the shredded chicken, roll them up neatly, and place them side-by-side directly onto your serving plate.
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4Pour the hot mole sauce generously over the tortillas until they are completely drenched.
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5Drizzle the sour cream evenly across the top of the enmoladas.
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6Scatter the crumbled queso fresco and arrange the crisp white onion rings over the cheese.
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7Finish the dish by dusting toasted sesame seeds all over the top and serve immediately while hot.
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