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Enmoladas
Enchiladas in mole
Enmoladas: Puebla and Oaxaca tortillas folded in a quick dark mole with cheese, onion and sesame
In Puebla and Oaxaca, leftover mole from a fiesta becomes enmoladas the next day: warm tortillas dipped in the dark sauce, folded around cheese and finished with onion and toasted sesame. This version makes a quick vegetarian mole from scratch with vegetable stock and oil, because market moles often contain lard or chicken stock. The cheese is the one ingredient to check, since queso fresco is often made with animal rennet; use a vegetarian fresh cheese or paneer-style curd instead. Chef's tip: keep the mole loose, like pouring cream, so it coats each tortilla in a thin glossy layer rather than a thick paste.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the quick mole
- 3 dried ancho chilesstems and seeds removed
- 2 dried pasilla chilesstems and seeds removed
- 1 tomato
- ½ white onionchopped
- 2 cloves garlic
- 1 oz almonds
- 2 tbsp sesame seeds
- 1 tbsp raisins
- ¼ tsp ground cinnamon
- 1 ⅜ oz Mexican table chocolatechopped
- 2 ½ cups vegetable stock
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
For the enmoladas
- 9 oz queso fresco (vegetarian)crumbled
To serve
- ½ white onionsliced in rings
- 1 tbsp toasted sesame seeds
- ¼ cup Mexican crema (optional)
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What you'll need
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Method
0/6 doneStep 1: Toast the 3 dried ancho chiles and 2 dried pasilla chiles on a dry comal over a medium heat for 15 seconds a side until fragrant, then soak in hot water for 15 minutes. Toast the 1 oz almonds and 2 tbsp sesame seeds in a dry pan for 2–3 minutes until golden.
15 minStep 2: Blend the drained chiles with the 1 tomato, ½ white onion, 2 cloves garlic, almonds, sesame, 1 tbsp raisins, ¼ tsp ground cinnamon, 1 whole clove and 300 ml of the 1 ¼ cups vegetable stock for 3 minutes until very smooth.
3 minStep 3: Heat the 2 tbsp vegetable oil in a pan over a medium-high heat, pour in the paste and fry, stirring, for 6 minutes until it darkens and thickens. Add the rest of the 1 ¼ cups vegetable stock, the 1 ⅜ oz Mexican table chocolate, 1 tsp salt and 1 tsp sugar and simmer gently for 10 minutes until glossy.
16 minStep 4: Warm the 12 corn tortillas one by one in the 3 tbsp vegetable oil, for the tortillas in a frying pan over a medium heat, 10 seconds a side, until pliable.
5 minStep 5: Dip each tortilla in the mole, fill with 9 oz queso fresco (vegetarian) and fold in half; lay three on each plate. If the sauce has thickened past pouring consistency, which makes the tortillas gummy, whisk in a splash of hot water.
5 minStep 6: Spoon over more mole and top with ½ white onion, 1 tbsp toasted sesame seeds and a little ¼ cup Mexican crema if you like.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 19 g
- Carbs
- 52 g
- Fat
- 30 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enmoladas take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
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