📝 About This Recipe
Enmoladas are a luxurious Mexican breakfast classic that transforms earthy, complex mole sauce into a comforting morning ritual. This dish features lightly fried corn tortillas bathed in a rich, chocolate-infused chili sauce, folded over tender shredded chicken, and finished with bright, fresh garnishes. It is a harmonious balance of sweet, savory, and spicy flavors that perfectly represents the soul of Oaxacan and Pueblan culinary traditions.
🥗 Ingredients
The Mole Sauce
- 1 cup Mole Paste (High-quality store-bought or homemade (Poblano or Negro style))
- 2.5 cups Chicken Broth (Low sodium, kept warm)
- 1/2 tablet Mexican Chocolate (Abuelita or Ibarra brand, chopped for easier melting)
- 1 tablespoon Vegetable Oil (To fry the paste)
The Filling
- 2 cups Chicken Breast (Poached and shredded)
- 1/2 teaspoon Salt (To season the chicken)
Tortillas and Assembly
- 12 pieces Corn Tortillas (Standard size, preferably a day old)
- 1/2 cup Vegetable Oil (For lightly frying the tortillas)
Garnish
- 1/2 cup Queso Fresco (Crumbled)
- 1/4 cup Crema Mexicana (Or sour cream thinned with a little milk)
- 1/4 piece White Onion (Sliced into very thin rings)
- 1/4 cup Fresh Cilantro (Leaves only, roughly chopped)
- 1 tablespoon Toasted Sesame Seeds (For a crunchy, nutty finish)
👨🍳 Instructions
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1
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-low heat. Add the mole paste and use a wooden spoon to break it down, stirring constantly for 2 minutes to release its aromas.
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2
Slowly whisk in the warm chicken broth, half a cup at a time, ensuring the paste is fully dissolved before adding more. The consistency should be like heavy cream; it should coat the back of a spoon.
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3
Add the chopped Mexican chocolate to the sauce. Continue to simmer gently for 10-12 minutes, stirring occasionally, until the chocolate is melted and the sauce has thickened slightly. Season with salt if needed.
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4
While the sauce simmers, place your shredded chicken in a small bowl and toss with a few tablespoons of the warm mole sauce to keep it moist and flavorful.
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5
In a small skillet, heat the 1/2 cup of vegetable oil over medium heat. You want the oil hot but not smoking.
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6
Using tongs, dip one tortilla at a time into the hot oil for only 3-5 seconds per side. This 'passing through oil' softens the tortilla and prevents it from breaking when rolled or folded.
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7
Drain the softened tortillas on a plate lined with paper towels to remove excess grease.
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8
Set up an assembly station: the pot of warm mole sauce, the plate of softened tortillas, and the bowl of shredded chicken.
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9
Take one softened tortilla and dip it completely into the warm mole sauce using tongs or a fork. Ensure it is fully submerged and coated on both sides.
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10
Place the sauce-coated tortilla on a serving plate. Add about 2 tablespoons of chicken filling to the center.
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11
Fold the tortilla in half or roll it up tightly into an enchilada shape. Repeat this for 3 tortillas per plate.
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12
Once the plate is arranged, ladle an extra spoonful of warm mole sauce over the top of the enmoladas to ensure they are generously covered.
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13
Drizzle with Crema Mexicana in a zigzag pattern, then sprinkle with crumbled queso fresco and the thin onion rings.
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14
Finish with a flourish of toasted sesame seeds and fresh cilantro. Serve immediately while hot.
💡 Chef's Tips
If your mole sauce becomes too thick while simmering, simply whisk in a little more warm chicken broth to reach your desired consistency. Don't skip the oil-frying step for the tortillas; if you just microwave them, they will turn into mush once they hit the sauce. For a vegetarian version, swap the shredded chicken for sautéed mushrooms, hibiscus flowers, or even just extra cheese. If using store-bought mole paste, look for brands that list 'chiles' and 'cacao' as primary ingredients for the most authentic flavor. To save time, use a store-bought rotisserie chicken for the filling.
🍽️ Serving Suggestions
Serve with a side of refried black beans topped with a pinch of cheese. A side of Mexican red rice (Arroz Rojo) is the perfect vessel to soak up extra mole sauce. Pair with a hot cup of Café de Olla (spiced Mexican coffee) for the ultimate breakfast experience. Add a few slices of ripe avocado on top for a creamy, cooling contrast to the rich sauce. A glass of fresh orange juice or hibiscus tea (Agua de Jamaica) helps cut through the richness of the chocolate and spices.