Enchiladas are a beloved staple of Mexican cuisine, celebrated for their comforting blend of tender tortillas, savory fillings, and vibrant sauces. But when these classic flavors are married with the deep, complex notes of mole sauce, the result is nothing short of extraordinary. Mole sauce enchiladas invite you on a culinary journey that transcends the familiar, combining rich layers of chocolate, chiles, spices, and nuts into a harmonious symphony of taste. In this article, we’ll explore how this indulgent twist elevates traditional enchiladas, offering a sumptuous experience that honors heritage while delighting the modern palate.
Mole sauce enchiladas invite you into the heart of Mexican culinary tradition, weaving together centuries-old flavors that tell stories of indigenous heritage and Spanish influence. This iconic sauce, a complex symphony of spices, chilies, seeds, nuts, and chocolate, transforms simple enchiladas into an elevated dish bursting with depth and warmth. Whether you’re revisiting a family favourite or discovering mole anew, these enchiladas promise a rich, unforgettable experience.
Prep and Cook Time
- Preparation: 30 minutes
- Cooking: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
Yield
Serves 6 comfortably
Difficulty Level
Medium – Requires attention to detail but rewarding with practice
Ingredients
- For the Mole Sauce:
- 4 dried mulato chilies, seeded and stemmed
- 4 dried pasilla chilies, seeded and stemmed
- 3 dried ancho chilies, seeded and stemmed
- 2 cups chicken broth
- 1/4 cup sesame seeds, toasted
- 1/4 cup almonds, toasted
- 1/4 cup raisins
- 1 thick slice of day-old bread, torn into pieces
- 1 small onion, roughly chopped
- 3 garlic cloves, peeled
- 1 medium tomato, roasted and peeled
- 2 tablespoons Mexican chocolate, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil
- Salt to taste
- For the Enchiladas:
- 12 corn tortillas
- 3 cups shredded cooked chicken (preferably dark meat for moisture)
- 1 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- sour cream or mexican crema, for garnish
- Extra toasted sesame seeds, for garnish
Instructions
- Prepare the chilies: Warm a dry skillet over medium heat. Toast the dried chilies for 1-2 minutes each until fragrant, then soak them in hot water for 20 minutes until softened.
- Toast nuts and seeds: In the same skillet, gently toast the sesame seeds and almonds until golden and aromatic. Remove and set aside.
- Sauté aromatics: Heat 2 tablespoons of vegetable oil in a heavy pan. Add onion and garlic, cooking until translucent and lightly browned, about 5 minutes.
- Blend the sauce: Drain chilies and transfer to a blender. add the sautéed onion and garlic, toasted nuts and seeds, raisins, torn bread, roasted tomato, Mexican chocolate, cinnamon, cloves, oregano, and 1 cup chicken broth. Blend to a smooth, rich consistency-add more broth as needed.
- Cook the mole: Pour the blended mole mixture back into the pan. Simmer on low heat, stirring ofen, for 30-40 minutes until thickened and glossy. Season with salt to taste.
- Prepare the tortillas: Lightly fry each tortilla in hot oil for 10 seconds per side to soften and enhance flavor. Drain on paper towels.
- Assemble enchiladas: Dip each tortilla into the mole sauce, then fill with shredded chicken and a sprinkle of queso fresco. Roll tightly and place seam-side down in a baking dish.
- Finish with sauce and bake: Pour remaining mole sauce generously over the arranged enchiladas. Cover with foil and bake at 350°F (175°C) for 20 minutes, allowing flavors to meld.
- Garnish and serve: Sprinkle with fresh cilantro, crumbled queso fresco, toasted sesame seeds, and a dollop of sour cream or Mexican crema just before serving.
Tips for Success
- Select quality chilies: Use fresh dried chilies from your local Latin market for the best authentic flavor.
- Balance bitterness: If your mole tastes too bitter, add a teaspoon of brown sugar or more Mexican chocolate for sweetness.
- make ahead: Mole sauce flavors deepen over 24 hours. Prepare it a day in advance and gently reheat.
- Substitutions: If Mexican chocolate is unavailable, use unsweetened dark chocolate with a small touch of cinnamon and sugar.
- Chicken options: Roasted or poached chicken with skin removed keeps the filling moist and flavorful.
Serving Suggestions
The mole sauce enchiladas shine when paired with lightly seasoned Mexican rice or refried black beans.To elevate presentation, serve on vibrant, rustic plates and garnish with edible flowers like nasturtiums or fresh lime wedges to add brightness. A crisp, lightly acidic salad-such as jicama with lime and chili powder-complements the rich, complex sauce perfectly. For a beverage pairing, try a chilled glass of Agua de Jamaica (hibiscus tea) or a dry, fruity red wine like Garnacha.
Nutritional Data (per serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 480 | 36g | 38g | 18g |
Discover more about the rich traditions of mole sauce in our detailed guide or deepen your knowledge of Mexican flavors at MexConnect.
Q&A
Q&A: Mole Sauce Enchiladas – A Rich Twist on Classic Flavors
Q1: what exactly are mole sauce enchiladas?
A: Mole sauce enchiladas are a vibrant fusion dish where traditional enchiladas are bathed in mole-a complex, savory-sweet sauce originating from Mexico. Mole combines ingredients like chili peppers, chocolate, nuts, spices, and sometimes fruits, creating a depth of flavor that transforms the humble enchilada into a culinary masterpiece.
Q2: How does mole sauce differ from classic enchilada sauces?
A: Unlike the typical red or green enchilada sauces, mole sauce is a rich tapestry of flavors-layered, earthy, slightly smoky, and subtly sweet.It often includes ingredients like toasted chilies, cacao, almonds, sesame seeds, cinnamon, and cloves, resulting in a sauce that’s both hearty and indulgent.
Q3: What types of mole work best for enchiladas?
A: The most popular choice is Mole Poblano,known for it’s balance of spicy,sweet,and nutty notes. However, other varieties like Mole Negro or Mole Coloradito can also add unique twists.The key is choosing a mole that complements the filling and doesn’t overpower it.
Q4: Can mole sauce enchiladas be made vegetarian or vegan?
A: Absolutely! Mole is naturally plant-based in many recipes, but some traditional versions include chicken stock or lard. For a vegan twist, substitute with vegetable broth and use fillings like roasted vegetables, black beans, or tofu for a satisfying and flavorful meal.
Q5: What fillings pair well with mole sauce?
A: Classic shredded chicken is a match made in heaven, but mole sauce is versatile-it pairs beautifully with cheese, mushrooms, sweet potatoes, or even slow-cooked beef. The robust mole invites fillings with rich or earthy profiles.
Q6: How can home cooks recreate mole sauce without a complicated process?
A: While traditional mole can be labor-intensive, many home cooks rely on high-quality store-bought mole paste.Simply simmer the paste with broth and a hint of sweetener to bring out its complexity.From there, pour it generously over warmed tortillas filled with your choice of filling.
Q7: What makes mole sauce enchiladas a “rich twist” on classic enchiladas?
A: It’s all about depth. Where traditional enchiladas often highlight a single dominant flavor-like the tangy brightness of green sauce or the spicy kick of red sauce-mole sauce enchiladas weave multiple flavor threads into one lush, unforgettable fabric.It elevates a common street food into something ceremonial and sumptuous.
Q8: Are mole sauce enchiladas traditionally served with any accompaniments?
A: Yes! They are frequently enough paired with simple sides like Mexican rice, refried beans, fresh avocado slices, or a dollop of crema to balance the richness. A sprinkle of toasted sesame seeds or chopped fresh cilantro adds a final fresh touch.
Q9: can mole sauce enchiladas be made ahead of time?
A: Indeed. Mole sauce flavors deepen when allowed to rest, so making the sauce a day in advance can intensify its richness. Assembling the enchiladas ahead is also possible; just cover and refrigerate them, then bake before serving to warm everything through and meld the flavors.
Q10: why shoudl food lovers consider trying mole sauce enchiladas?
A: As they offer an unforgettable journey into the soul of Mexican cuisine-complex, comforting, and deeply satisfying. Mole sauce enchiladas marry tradition and innovation, inviting adventurous eaters to experience a classic dish with a decadent, soulful twist. Perfect for holidays, special dinners, or whenever you crave a meal that tells a story with every bite.
To Wrap It Up
As you savor the last bite of these mole sauce enchiladas,you’re not just enjoying a meal-you’re experiencing a rich tapestry of flavors woven from tradition and innovation.This vibrant twist on classic enchiladas invites you to explore the depths of Mexican cuisine beyond the familiar, where smoky chocolate, earthy spices, and roasted chilies come together in a harmonious dance. Whether you’re a seasoned foodie or a curious home cook, mole enchiladas offer a delicious gateway to culinary adventure-proving that sometimes, the richest twists come from honoring the past while daring to reimagine it.
