Monday, October 10, 2011

Enchiladas de Mole

Talking about food the other day with my friends Jenn, Genie and Claire I thought I should post my recipe for enchiladas de mole here so everyone can see it and hopefully make it. I must confess first that I cheat when making mole and use flask one...just like 99% of Mexicans who make mole :-P. Making mole from scratch is absolute insanity as it's made with over 17 ingredients that range from several types of peppers, tortillas, different kinds of nut and, of course, chocolate. Lets start with the cheating recipe:

First I boil chicken breasts in water with some cilantro, onion and chicken bouillon. Note, you only use part of the cilantro but don't let the rest go to waste, you can divide it up, put it in ziploc bags and freeze it, it will be perfect for another time you are doing chicken soup or more mole ;-). Once the chicken is thoroughly cooked take the breasts and shred them. Filter out the onion and the cilantro but keep the broth! You might want to wait for a while to shred the chicken if you are doing it by hand, it's hot!

You need 2 very key ingredients, first of all the Mole paste; I use Mole Doña Maria. It usually comes in a glass with an aluminum lid. The second one is Chocolate Abuelita (Ibarra is also good), not only the best chocolate for hot cocoa but absolutely necessary for a good mole. On a frying pan pour about a cup and a half of the chicken broth at medium heat. Add 1/2 tablet of chocolate Abuelita (I have never done it with cocoa and I don't think it will work because this particular chocolate adds thickness to the sauce on top of the awesome flavor). Add 2-3 spoons of the mole paste, the amount depends on how thick you want your sauce, for enchiladas is preferable that the sauce is thick so it stays on the tortillas better. Keep moving the broth with the ingredients on it until the past and the chocolate dissolve making the sauce. I usually cook with no salt or very little and in this case none as the past has enough for me but you might want to try if it's good for you.


Once the sauce has a good consistency leave it boiling at the lowest heat you can. In another frying pan add vegetable oil (olive oil would ruin the flavor) and heat it up to high heat. Take a corn tortilla (I do not approve of substitutions here) and "pass" it through the hot oil. Here it depends on how much you want to fry the tortilla, I like them just a tad crispy but don't let them become tostadas or you won't be able to roll them. Once the tortilla is slightly fried on both sides pass it through the mole sauce. I don't flip over the tortilla because that tends to make them rip. Instead I do one side and take a little bit of the sauce and put it on the inside part of the tortilla. Add some shredded chicken (don't forget to warm it up if it's already cold) to one end of the tortilla and roll it up. Add some cheese, in Mexico I would use queso fresco (a crumbly cheese) but here I use mozzarella, you can also add raw onions and sour cream (not a fan of the latter so I skip it). Repeat the process for however many enchiladas you want and listo!



You can accompany the enchiladas with Mexican rice. Mole sauce is very versatile, if you don't want enchiladas you can just pour it on top of cooked chicken or use it as a bbq kind of thing for shredded beef. On top of rice and add some lime juice to it is fabulous! Some people don't bother with using chicken broth to make mole and use just water but I think that's too much cheating :-P. I find both mole and chocolate abuelita on every supermarket here but that might be because I'm so close to Mexico anyway. Check the biggest supermarket near you for a hispanic-food section and you will probably find both ingredients there. If you absolutely don't find them then there's Amazon, yep they have them, I checked ;-). I hope some or all of you make the recipe and let me know how it went and, of course, how it tasted!

One last thing, now that you bought a package of chocolate Abuelita make some hot cocoa! 1 liter of milk, a couple of sticks of cinnamon, one tablet of chocolate Abuelita and sugar to taste. I guarantee it will be one of the best hot cocoas you have ever had ;-). Provecho!

5 comments:

  1. Aaah gracias Diana! I am so curious about this sauce and I definitely want to try it ^_^ The stores in my neighborhood are that stocked with food from abroad, so I will check if they have it here or I need to order it online! I checked for pumpkin puree...a tin is 6 euros! Seriously! Well, I can always make it from scratch, but I don't mind using short cuts at all hehe.

    Ciao!!

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  2. So hungry now! Looks awesome.

    Thanks so much for taking the time to write up the recipe, although you got the added bonus of actually getting to eat the food too!

    Definitely going to track down those ingredients and give this a try.

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  3. Thanks girls! I hope you find the ingredients, they are totally worth it ;-) Btw, a package of chocolate Abuelita and a flask of Mole will be enough to make this dish at least 4 times.

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  4. Oh.My.Goodness. Those look absolutely delicious. I'm kind of afraid to make them. They look like they could become an obsession. ;)

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  5. I hear you Janene, not many main dishes can have chocolate in them so yes, they can be addictive ;-)

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