Mexican Enmoladas with Chicken and Mole Poblano
Experience Mexico's most sophisticated culinary treasure with these irresistible chicken rolls wrapped in a silky, rich mole sauce. The contrast between dark chocolate, toasted nuts, mild dried chilies, and tangy fresh cheese makes this an extraordinarily exciting and luxurious dinner for dark November evenings.
In short
Mexican Enmoladas with Chicken and Mole Poblano takes about 45 minutes (20 min prep, 25 min cooking), serves 4 and needs 11 ingredients.
Ingredients
- Pre-roasted or cooked chicken (shredded)500 g
- Corn tortillas8 pcs
- Chicken stock4 dl
- Mole poblano paste (or good quality mole sauce)120 g
- Dark chocolate (at least 70%)20 g
- Queso fresco or mild feta (crumbled)100 g
- Red onion, thinly sliced0.5 pcs
- Toasted sesame seeds2 tbsp
- Sour cream or crème fraîche1 dl
- Fresh coriander1 handful
- Neutral oil for frying2 tbsp
Instructions
- 1
Heat a saucepan with a little oil over medium heat. Add the mole paste and fry gently while stirring for about 1 minute to release the aromas. Gradually whisk in the chicken stock until you have a thick, smooth sauce. Stir in the dark chocolate until completely melted, and let the sauce simmer over low heat for about 8–10 minutes.
- 2
Toss the shredded chicken with 3–4 tablespoons of the warm mole sauce in a bowl so the meat becomes juicy, warm, and well flavored.
- 3
Heat a little oil in a frying pan over medium-high heat. Quickly fry the corn tortillas in the oil for about 10 seconds on each side until soft and pliable, but not crispy. Drain them on paper towels.
- 4
Dip each softened tortilla directly into the warm mole sauce so it is completely coated. Lay the tortilla flat on a plate, arrange chicken filling down the center, and roll it up tightly. Transfer the rolls to a serving dish, seam side down.
- 5
Generously pour the rest of the warm mole sauce over the rolls. Sprinkle with crumbled cheese, thinly sliced red onion, toasted sesame seeds, and fresh coriander, and finish with a drizzle of sour cream. Serve immediately while piping hot.
Questions and answers
How long does Mexican Enmoladas with Chicken and Mole Poblano take?
About 45 minutes in total: 20 minutes prep and 25 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 11 ingredients: Pre-roasted or cooked chicken (shredded), Corn tortillas, Chicken stock, Mole poblano paste (or good quality mole sauce), Dark chocolate (at least 70%), Queso fresco or mild feta (crumbled) …. With Veloop you can add them all to your shopping list.
