Enmoladas de Fiesta con Mole Negro Clásico
El Lenguaje del Mole
This isn't a three-day grind, and nobody is hunting down an impossibly rare chile on a Tuesday at 6 p.m. There's zero shame in a high-quality artisanal paste blitzed in a standard countertop blender with a tablet of Mexican baking chocolate—the real secret is knowing how to revive that dense paste with rich broth, bathe your tortillas until barely pliable, and build an enmolada that takes you straight back to a plastic stool at the Mercado Sánchez Pascuas. Fry until the corn tortillas blister, fold them fast, and eat.
Before you start
Warm your filling and liquids first.
Ensure your chicken broth is hot and your shredded chicken has the chill taken off in the microwave before you start. Cold ingredients will seize the hot mole and ruin the temperature of the final dish.
Ingredients
- authentic Oaxacan mole negro paste1 lb
- chicken broth4 cup
- cooked chicken3 cup
- corn tortillas12 med
- neutral oil1/3 cup
- Mexican crema1/2 cup
- Quesillo or queso fresco1/2 cup
- white onion1/2 med
- toasted sesame seeds2 tbsp
- fresh cilantro1/4 cup
Method
- 01
Revive the mole paste into a glossy sauce.
Place a heavy-bottomed pot or Dutch oven over medium-low heat and add the dense mole paste. Gradually pour in 2 cups of the warm chicken broth, stirring continuously with a wooden spoon to break up and dissolve the block. As it absorbs the liquid, ladle in the remaining broth until the mole transforms into a thick, velvety sauce that coats the back of a spoon. Simmer gently for 15 to 20 minutes to let the chocolate and spices bloom, then keep warm over low heat.
- 02
Create a lipid barrier on the tortillas.
Do not skip this, or your enmoladas will disintegrate. Heat the neutral oil in a medium skillet over medium-high heat until it shimmers. Using tongs, slide one corn tortilla into the hot oil for just 5 to 10 seconds per side. You want it pliable and lightly coated in fat, not crispy like a tostada. Transfer to a paper towel-lined plate and repeat with the rest.
- 03
Bathe the tortillas in the mole.
Working quickly, use your tongs to dip each softened tortilla directly into the simmering pot of mole. Ensure it is completely submerged and entirely coated in the dark sauce.
- 04
Assemble the enmoladas.
Transfer the mole-soaked tortilla to a warm serving plate. Place a generous scoop of the warmed, shredded chicken slightly off-center, then fold the tortilla in half over the filling like a half-moon. Plate three enmoladas per person.
- 05
Garnish aggressively for balance.
Ladle an extra spoonful of the rich mole sauce over the top of the folded tortillas. Drizzle with crema, sprinkle heavily with the shredded Quesillo, and scatter the paper-thin raw onion rings, toasted sesame seeds, and cilantro over the top. Serve immediately while steaming hot.
Notes
Sourcing the paste is non-negotiable.
Look for reputable Oaxacan brands like Mole Mayordomo or Ya Oaxaca at your local Latin market or online. Do not buy the watery, mass-produced supermarket brands in glass jars; you want a dense, authentic paste or powder.
Mole Negro will stain everything it touches.
This sauce is essentially a delicious, ancestral dye. It will permanently stain wooden spoons, aprons, and white countertops. Proceed with respect.
Make it vegetarian.
For a deeply traditional Oaxacan meatless option, skip the chicken and fill the enmoladas with lightly mashed plantains and black beans.
From Cook Oaxacan in America.