Enmoladas — Print Recipe — The Culinary Codex

Rolled corn tortillas filled with shredded chicken and bathed in rich, complex black mole sauce from Oaxaca. Sprinkled with sesame seeds and crumbled cheese, they showcase Mexico most sophisticated sauce tradition.

Ingredients

12 corn tortillas
400g shredded cooked chicken
500ml prepared black mole sauce
100g queso fresco, crumbled
2 tablespoons sesame seeds, toasted
1 small white onion, thinly sliced into rings
3 tablespoons vegetable oil
200ml chicken broth
1/2 cup Mexican crema
Fresh cilantro for garnish

Instructions

1 Heat the prepared mole sauce in a saucepan with chicken broth over medium-low heat, stirring frequently, until it reaches a smooth and pourable consistency.
2 Lightly fry each corn tortilla in a hot skillet with a thin layer of oil for ten seconds per side to make them pliable and prevent them from cracking when rolled.
3 Dip each softened tortilla into the warm mole sauce to coat it, then fill with shredded chicken, roll it tightly, and place seam-side down on a serving platter.
4 Pour the remaining warm mole sauce generously over the rolled enmoladas, making sure each one is completely covered in the rich dark sauce.
5 Top with crumbled queso fresco, toasted sesame seeds, drizzles of Mexican crema, onion rings, and fresh cilantro, then serve immediately while warm.

Did You Know?

Oaxacan mole can contain over thirty ingredients including chocolate, multiple dried chilies, nuts, seeds, and spices, and traditional preparation can take up to three days.