Enchiladas de Mole
Chicken enchiladas topped with mole poblano, queso fresco, and crema mexicana.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Enchiladas, derived from the Nahuatl word 'chīllapītzalli' meaning 'chili flute,' have ancient roots, dating back to Mayan times. The practice of wrapping food in tortillas predates European contact. Mole, a complex sauce with indigenous and European influences, likely developed after the Spanish arrived, combining native chilies with spices and ingredients from the Old World.
Enchiladas de Mole are a celebratory dish often served during special occasions and family gatherings in Mexico. Mole poblano itself holds significant cultural importance, often representing the blending of indigenous and European traditions. The dish symbolizes hospitality, family, and the richness of Mexican culinary heritage.
Family Celebrations
Enchiladas de Mole are frequently prepared for birthdays, holidays, and other significant family events, showcasing the cook's skill and care.
Regional Variations
While Mole Poblano is the classic choice, regional variations of Mole can be used, reflecting the diverse culinary traditions across Mexico.
A Labor of Love
The preparation of mole is a time-consuming process, often involving multiple family members and spanning several days. This collaborative effort strengthens family bonds.
Enchiladas de Mole offer a rich and complex flavor profile, balancing savory, sweet, spicy, and bitter notes. The combination of chicken, corn tortillas, mole poblano, cheese, and crema creates a symphony of textures and tastes.
The dominant flavor is the deep, earthy, and slightly sweet richness of mole poblano, a sauce made from a complex blend of chilies (ancho, pasilla, mulato), chocolate, nuts, seeds, spices (cinnamon, cloves, anise), and sometimes dried fruits. The chicken provides a savory foundation, while the corn tortillas offer a subtle sweetness and earthy flavor. Queso fresco adds a salty and tangy counterpoint, and crema mexicana contributes a creamy richness that balances the other flavors. There is an undercurrent of heat from the chilies, but it's typically well-balanced and not overwhelming.
Mole Quality
Start with a high-quality mole paste or sauce. While homemade is ideal, reputable brands offer excellent options. Taste and adjust the seasoning as needed, adding broth, chocolate, or spices to your liking.
Tortilla Preparation
Lightly fry the tortillas in oil before filling and rolling them. This softens them, making them more pliable and preventing them from tearing. Avoid over-frying, as they can become too crispy.
Filling and Assembly
Don't overfill the enchiladas, as they will be difficult to roll and may burst during baking. Dip each tortilla in the mole sauce before filling and rolling. Arrange the enchiladas seam-side down in a baking dish to prevent them from unraveling.
Cheese and Crema
Use good-quality queso fresco and crema mexicana for the best flavor and texture. Crumble the queso fresco generously over the enchiladas and drizzle with crema just before serving.
Explore additional Main Course dishes and restaurants
Explore Main CourseDiscover top dining spots and culinary experiences in Dallas.
Explore DallasLearn more about the food culture, restaurant scene, and culinary heritage of United States.
Explore United States