Photograph of the finished Enmoladas

Mexico · Bánh ngô nhúng xốt mole Enmoladas

Enmoladas

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 24 leaves
  • Photograph of Mole poblano sauce Mole poblano sauce 1.2 lb
  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Sour cream Sour cream 1 cups
  • Photograph of Onion Onion 1.2
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.8 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Chicken broth Chicken broth 2 ½ cups

Method

  1. 1 Boil the chicken, then shred it and reserve the broth.
  2. 2 Simmer the mole sauce with chicken broth for 10 minutes until it's thin enough to dip the tortillas in.
  3. 3 Enmoladas use a sweet and bitter mole sauce instead of chili sauce, which is what distinguishes them from enchiladas.
  4. 4 Toss the corn tortilla sheets in a shallow pan of oil for 20 seconds on each side to make them pliable but not crispy.
  5. 5 Dip the entire pastry sheet into the mole sauce, then fold it into quarters and arrange it on a plate.
  6. 6 Pour mole over the top, then sprinkle with fresh cheese, sliced onions, toasted sesame seeds, and sour cream.

With an appliance

  • Air fryer 34 min

    Replace step 4: lightly spray both sides of the tortilla with oil and air fry at 175 degrees for 3 minutes, flipping after 90 seconds to make the tortilla pliable; steps 5 and 6 still involve dipping in mole, folding the tortilla, and then coating with sauce.

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