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Traditional Chicken Enmoladas

Chicken enmoladas drenched in mole: the trick of passing the tortilla through hot oil and the story behind Puebla and Oaxaca mole.

40 min Easy Mexicana 2 servings
Traditional Chicken Enmoladas

The story behind

Pour mole over rolled tortillas and you get enmoladas, a dish that carries the whole weight of one of Mexico's most intricate sauces. Mole's heart lies in Puebla and Oaxaca; the most repeated legend traces it to colonial-era convents in Puebla, though historians note its roots blend pre-Hispanic ingredients like cacao and chile with spices brought after the Conquest. More than a dish, mole is a sauce-ceremony that draws together dozens of ingredients. In enmoladas the humble corn tortilla is the quiet star, and the key is passing it briefly through hot oil before saucing it. Far from optional, that step hydrates and seals the tortilla so it can soak up the mole without falling apart or turning leathery. The tortillas are filled with shredded chicken, folded or rolled, and blanketed in warm mole. From the plate rises a deep aroma of bitter chocolate, chile and toasted spice. They're typically finished with onion, fresh cheese and sesame seeds. In Mexico they are Sunday food, celebration food, where a good mole is a point of regional pride.

Instructions

  1. 1
    Heat the mole sauce in a saucepan over low heat until it has a smooth and glossy consistency.
  2. 2
    In a skillet, lightly pass each tortilla through hot oil (just to soften them) and drain well.
  3. 3
    Dip a tortilla into the hot mole, fill it with shredded chicken, and roll or fold it onto the plate.
  4. 4
    Repeat the process with all tortillas and place them on a plate (preferably light-colored to highlight the mole).
  5. 5
    Generously smother the tortillas with more mole sauce until they are well covered.
  6. 6
    Garnish with swirls of cream and sprinkle plenty of shredded cheese on top.
  7. 7
    Serve immediately accompanied by corn chips and, if desired, a few slices of fresh onion.

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