Enmoladas Oaxaqueñas are a flavorful and traditional Mexican dish perfect for a hearty breakfast or a main course. This recipe guides you through preparing these delicious corn tortilla rolls filled with shredded chicken and covered in a rich, savory mole sauce. Garnished with fresh cheese and thinly sliced onion, each bite is a perfect balance of spices, textures, and flavors.

Ingredients

🌽 0.5 kg corn tortillas, preferably Maseca brand
🥣 0.5 kg mole paste, Doña Maria is a popular choice
🌊 1L water for cooking chicken + 0.5L water for cooking tomatoes
🍗 0.5 kg chicken breast
🧄 1 clove garlic
🌿 5 allspice berries
🧂 Salt, to taste
🍅 3 large tomatoes
🧀 Fresh cheese, crumbled, Queso Fresco or Cotija is recommended
🧅 1 white onion, thinly sliced for garnish
🍫 A small chunk of dark chocolate, Ibarra or Abuelita

Instructions

1- Cook the Chicken:

• Add 1 liter of water to a T-Fal saucepan and bring to a boil over a gas stove.
• Include 0.5 kg of chicken breast, 1 clove of garlic, 5 allspice berries, and salt in the boiling water. Cook until the chicken is tender, then remove and set aside, reserving the broth.

2- Prepare the Tomatoes:

• In a separate saucepan, add 0.5 liter of water and the 3 large tomatoes. Cook until the skins begin to peel.

3- Blend and Strain Tomatoes:

• Remove the peeled tomatoes and blend them into a smooth sauce.
• Use a metal mesh strainer to strain the tomato sauce into a stainless steel saucepan, removing seeds and skins.

4- Cook the Tomato Sauce:

• Simmer the strained tomato sauce for about 10 minutes, stirring occasionally with a silicone spatula.

5- Prepare the Mole Sauce:

• Add the 0.5 kg mole paste to the simmering tomato sauce and stir continuously until fully mixed.
• Strain the reserved chicken broth into the mole mixture to thin it if needed.
• Add a piece of dark chocolate to the sauce for a mellow flavor, stirring until dissolved.

6- Assemble the Enmoladas:

• Lay out the warm corn tortillas and add a generous portion of shredded chicken into each.
• Roll each tortilla to form a tight taquito or enchilada.

7- Serve:

• Arrange the chicken-filled tortillas on an oval white ceramic serving plate.
• Generously ladle the mole sauce over the tortillas until well-coated.
• Garnish with crumbled fresh cheese and sliced onions before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 420
Proteins: 24g
Fats: 18g
Carbohydrates: 39g
Equipment: T-Fal Saucepan, Stainless steel saucepan, Metal mesh strainer, Pink silicone spatula, Kitchen cloth for keeping tortillas warm

Cooking Tips:

• To ensure pliable tortillas, keep them warm wrapped in a kitchen cloth.
• Adjust the heat level of the mole by varying the amount of chocolate added.

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Enmoladas Oaxaqueñas