How are you, friends from all over the world? We're happy here and have lots of information to share about delicious enmoladas . If you're wondering what they are? The answer is very simple: stuffed corn tortillas dipped and re-dipped in mole.
Basically, mole is a thick, complex sauce emblematic of Mexican cuisine. It's a combination of sweet, savory, and spicy flavors made with chilies, spices, chocolate, nuts, seeds, herbs, and other ingredients that vary depending on the region and the specific type of mole.
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About the enmoladas
Enmoladas are a preparation similar to Enchiladas Potosinas and Enchiladas Mexicanas con Salsa Picante . But then, are they mole enchiladas? How do you make these delicious tortillas? We'll tell you all this and more below, but as always, let's start at the beginning.
Where are they from?
Enmoladas originate in Mexico, specifically the Oaxaca . Known for its rich culinary tradition and variety of moles, this has contributed to their popularity in the region.
However, they have spread beyond Oaxaca and have become an iconic dish in Mexican cuisine in general. They can be found throughout Mexico and in many Mexican restaurants around the world.
It's worth noting that, although they have their roots in Oaxaca, each region of Mexico can have its own variations in preparation and ingredients. Mexico's culinary diversity allows this recipe to have adaptations and regional touches that make it unique in different parts of the country.
Its typical characteristics
Enmoladas are corn tortillas completely covered in mole and are usually filled with shredded chicken or beef. Mole is a thick, complex sauce used to completely cover the enmoladas.
Mole comes in many different forms, including red mole, black mole, poblano mole, almond mole, and others. Each type has distinct ingredients and flavors, but all are delicious. This is where enmoladas poblanas come from, with their distinctive sweet and sour flavor and moderate spiciness.
They have a distinctive and unique flavor thanks to the mole, which combines sweet, salty, and spicy flavors . The combination of mole with the chicken or meat filling creates a rich and delicious culinary experience.
In addition to mole and tortillas, they often contain additional ingredients such as shredded chicken or beef as fillings. Crumbled fresh cheese, chopped onion, and sour cream or Mexican crema are also often added as garnishes.
Awards and celebrations
In 2010, UNESCO recognized the "Traditional Mexican Food System ," including mole as an Intangible Cultural Heritage of Humanity. This includes enmoladas as an important part of this Mexican culinary tradition.
National Enmolada Day is celebrated on April 19th. It's a day to honor and enjoy this traditional dish. In some parts of Mexico, competitions and festivals dedicated to this dish are held. Participants compete to prepare the best enmoladas, showcasing different styles and flavors of mole.
Enchiladas de mole or enmoladas, so similar but different
Both terms are commonly used to refer to corn tortillas coated in mole. However, it's important to note that there are some subtle differences in the way they are prepared and presented.
In general, enchiladas de mole usually refer to corn tortillas filled with chicken or cheese, rolled up and covered in mole. Enmoladas, on the other hand, are corn tortillas covered entirely in mole , without necessarily having a specific filling.
Some people may prefer the term “enchiladas de mole” to emphasize the process of rolling the tortillas and the filling they contain, while others may use the term “enmoladas” to highlight the fact that the tortillas are completely covered in mole.
Chicken snack recipe
Enmoladas are usually served in individual dishes, smothered in mole , garnished with crumbled fresh cheese, chopped onion, and sour cream, and accompanied by rice or beans. In this case, the recipe is for some incredible enmoladas with chicken, a way to discover all the aromas and flavors of Mexico.
Yield : 6 portions
Preparation time : 1 hour
Ingredients
For the chicken filling:
- 2 Bone and skin chicken breasts
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- Salt and pepper to taste
- Water, enough to cover the chicken
For assembly:
- 12 corn tortillas
- 2 cups of mole poblano
- Vegetable oil, enough to fry the tortillas
How to make enmoladas
- To prepare the filling, place the chicken breasts, onion, garlic, salt, and pepper in a large pot. Cover with water. When it reaches a boil, reduce heat and simmer for approximately 20 to 25 minutes.
- Remove the chicken breasts from the pot and shred them with a fork. Reserve the chicken broth for later use.
- Heat vegetable oil over medium heat. Meanwhile, dip each tortilla into the hot mole until it's well coated with the sauce.
- Fry each tortilla in the hot oil for a few seconds to soften it. Then remove them from the oil and fill them with the shredded chicken. Roll them up and place them one by one on a baking sheet, seam-side down.
- While the oven preheats to 180°C, pour a generous layer of mole over the enmoladas. Cover them with aluminum foil and bake for 15-20 minutes.
- Serve the enmoladas hot with your chosen accompaniment and add toasted sesame seeds as an option for a touch.
