Enchiladas de Mole RojoEnchiladas de Mole Rojo

Yields 12 enchiladas / Serves 4

Also called enmoladas, which means “made with mole,” this dish contrasts a simply prepared poached chicken with the complexity of a red mole.

INGREDIENTS

For the sauce:

  2 ½ cups (591 ml) Mole Rojo (see page 128)

  Water or chicken broth as needed

For the filling:

  2 cups (260 grams) poached and shredded chicken (see page 70, or use chicken from Mole Rojo recipe)

For the assembly:

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

   cup (40 grams) queso fresco, crumbled

  8 white onion rings

  3 parsley sprigs

DIRECTIONS

Start with the sauce:

  Place the prepared mole in a saucepan over medium-low heat and add a little water or chicken broth as needed until slightly thin. Bring to a very low simmer for 5–10 minutes.

Prepare the filling:

  Place the shredded chicken in a saucepan over medium-low heat. Moisten with a little chicken broth or water and gently heat through.

  Cover, set aside, and keep warm.

Assemble the enchiladas:

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Stuff the lower third of a tortilla with 2 tablespoons shredded chicken. Roll and place on a warm individual plate, 3 enchiladas per serving, or on a warmed serving platter large enough to accommodate the enchiladas in a single layer.

  Repeat with the remaining tortillas.

  When the enchiladas are plated, cover with mole, sprinkle queso fresco over the top, and garnish with onion rings and parsley sprigs.