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Unveiling the Secrets of Enmoladas | Dive into its History and Recipe

Enmoladas are prepared using the same cooking technique as other comparable recipes that use the name ladas, such as enchiladas or enfrijoladas, but with a different kind of sauce. Try making these luscious, plump mole enchiladas filled with shredded chicken and garnished with sesame seeds and queso fresco. An authentic Mexican delight that is filling and hearty.

Enmoladas Details and History of the Recipe

Enmoladas are a typical Mexican dish made of mole-coated tortillas made of corn that are filled with shredded chicken. Wrapped or folded, and topped with cheese, onions and seeds of sesame. Enmoladas are prepared using the same cooking technique as other comparable recipes that use the name ladas, such as enchiladas or enfrijoladas, but with a different kind of sauce.

The Nahuatl word “molli,” which means “sauce,” is the source of the classic sauce used in Mexican cuisine. Puebla and Oaxaca, two states in Mexico, each assert to have invented the mole. Due to the fact that mole is a common meal in those two states, this recipe is also a part of their extensive collection of traditional and real food.

Historians of food claim that the Aztecs offered several types of moles to their Gods on significant occasions in Precolumbian times.

The custom of making tortillas filled with food has its roots in Aztec culture, when people would dip them in a chile stew. Chllaptzalli is the Nahuatl word for “enchilada.” Enmoladas con pollo therefore has both an old and customary history, even if it is undeniably a dish from contemporary culinary traditions.


Mole sauce: To make mole preparation a bit quicker and easier, I used a jar of Doa Maria mole and enhanced the flavour with chocolate Abuelita and cinnamon powder.

Shredded chicken: To make this meal quickly, use leftover rotisserie chicken or turkey as a substitute for the chicken.

Corn tortillas: You may either use handmade tortillas or tortillas from your preferred retail brand.

A fresh farmer’s cheese, such as queso fresco. While you might need to visit a specialty store or make your own queso fresco, farmer’s cheese is typically simple to find in the grocery store. whereas feta cheese is obviously not Mexican, you can use it in a pinch because it has a nice salty flavour.

If you have yellow or red onions in your pantry, feel free to substitute those in place of the white onion I used in this recipe. 

Sesame seeds are widely accessible in all supermarkets. They are typically located in the spice section.

Oil: To warm up the bread crumbs and make them easier to roll or fold, fry them in any type of oil. 

Chicken Enmoladas Recipe

The chicken should first be cooked in a lot of water with oregano, onion, garlic, and salt.

After removing from the saucepan and straining the liquid, let the chicken cool before shredding it. Place everything aside and wrap with cling film.

A relatively tiny jar of Doa Mara mole paste, 2 1/2 cups of chicken broth, chocolate Abuelita, and cinnamon powder should all be added to a medium frying pan.

The mole sauce should have a thick gravy-like consistency and no lumps after 5 minutes of simmering at a low temperature. If necessary, taste and adjust the spices.

Keep the sauce warm after turning the heat off.

Each tortilla should be fried separately for about 15 seconds on each side, or until the edges are beginning to get crisp but the centres are still soft. Heat up a frying pan with about 1/2 inch of oil.

Place the tortillas in a paper-lined dish as soon as they are removed from the skillet to absorb extra oil. A tortilla should be well covered on both sides with the heated mole sauce.

Put the tortilla on a dish, sprinkle some chicken shredded close to the edge, and then sprinkle the onion and cheese mixture on top. Roll the tortilla starting from the side closest to the filling. It may also be folded in half if that makes it simpler for you. According to how many tortillas you are serving to each individual, move the enmolada to a serving platter and repeat with another 1-2 tortillas.

With the back of a spoon, propagated more mole sauce over the top. Then add additional cheese, sliced onions, and a generous amount of toasted sesame seeds to the top.

 Dispense and savour!

Practical Recipe Notes

If the consistency of the mole sauce thickens as it cools, simply reheat it with a little chicken broth to thin it out. The tortillas can be warmed on a comal or griddle until they are beautifully malleable rather of being fried. If tortillas split after being covered in sauce, they need to be cooked for a little while longer. Refrain from assembling the tortillas before dipping them in the marinade. Because the sauce is inside the tortilla as well, coating the entire tortilla results in juicier and plumper mole enchiladas.

How To Provide

Most often, this dish is consumed for lunch or dinner. Spanish enmoladas can be eaten on its own or with a side of refried beans, Mexican white rice, or Mexican green rice. Drink some agua de mango or agua de naranja to wash it all down. Both choices pair well with these mole enchiladas and taste great. Absent a sweet treat, no enmolada dinner would be complete. Try this Mexican flan or these fresas with crema.

Rewarm and Store

The components included should be kept apart when storing them. As assembled enmoladas don’t store well, I advise you to only assemble as many as you intend to eat. 

Maverick sauce can be kept for up to 6 days in the refrigerator or up to 6 months in the freezer. For 3 to 4 days in the refrigerator or up to 4 months in the freezer, the chicken shreds will keep well. The day before you want to serve the food, take the supplies out of the freezer and allow them thaw in the refrigerator for a few hours. On the burner, you may reheat both the chicken and the sauce.

What distinguishes an enmolada from an enchilada?

The sauce mostly distinguishes between an enchilada and an enmolada. An enmolada is produced by smothering the tortilla with mole sauce, a richer and more complex sauce than an enchilada. Which is cooked using a sauce made just with chilies (such as guajillo or pasilla).

Which mole sauce from a shop is the best? 

My favourite mole sauce from a supermarket is Doa Maria mole. However, in all honesty, it depends on preferences. It will be far superior to any jarred or packaged version if you have access to a Mexican market and you see mole paste offered in little bags or by weight.

How may canned mole be improved in flavour?

Sometimes it’s simpler to start with jarred mole than to make it from scratch. Dark chocolate, cinnamon, homemade chicken stock. And additional seasonings like a dash of cumin, whole cloves. Or even peanut butter can be used to improve the flavour. It really kicks up the flavour a notch. 

Is The Recipe For Chicken Enmolada Made From Wheat-Free?

This recipe incorporates jarred mole, which is typically made with some wheat products and is therefore not gluten-free. Making your own mole sauce is the best way to make this dish gluten-free.

Comparable Recipes

The Mouse Verde Pipián.

Olla Chole de Meat.

Suiza enchiladas.

Chicken enchiladas in the oven.


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