Chicken enmoladas are a delicious and satisfying Mexican dish, perfect for a cozy night in or a festive gathering. These enchiladas, bathed in a rich and flavorful mole sauce, offer a delightful blend of textures and tastes. Forget complicated mole recipes; this version prioritizes simplicity without sacrificing the authentic, deeply satisfying experience. Tender chicken, perfectly softened corn tortillas, and a surprisingly easy-to-make mole sauce combine to create a culinary masterpiece that will impress even the most discerning palate. The creamy, slightly spicy sauce coats the chicken and tortillas beautifully, creating a dish that's both comforting and exciting.
This recipe simplifies the traditional enmolada process, guiding you through each step with clear instructions and helpful tips. Ready to create a restaurant-quality meal in the comfort of your own kitchen? Let's dive into the easy, step-by-step guide to making these irresistible Chicken Enmoladas.
Tools Needed
- medium-high heat stovetop
- pot
- small frying pan
- blender
- serving plate
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken and Broth
- Bring 4 quarts of water to a boil in a pot over medium-high heat.
- Add salt, half an onion, 6 garlic cloves, and 2 pounds of chicken breast to the boiling water. Bring back to a boil, then remove impurities from the chicken.
- Reduce heat to medium, cover, and cook for 20 minutes.
- Remove chicken and reserve 8 cups of the broth. Let the chicken cool.
Step 2. Make the Simple Mole Sauce
- In 6 cups of reserved broth, dissolve half a tablet of Mexican chocolate.
- In a small frying pan over medium-low heat, fry half an onion until transparent. Transfer to a blender cup.
- Fry one tomato (face down) and some garlic cloves until softened. Transfer to the blender cup along with the fried onion and garlic.
- Fry 15 saltine crackers until lightly browned. Add more oil as needed. Transfer to the blender cup.
- Lightly fry 8 guajillo or New Mexico chili pods (cleaned and seeded) until soft. Add more oil if needed. Transfer to the blender cup.
- Add all the contents of the blender cup (fried onions, tomatoes, garlic, crackers, and chilis) to the reserved broth. Blend until smooth.
- Add half a teaspoon each of ground cumin and cinnamon to the blender.
- Add 1 cup of mole paste and blend again until smooth.
- Return the sauce to the pot over medium-low heat. Stir constantly until thickened. Adjust salt and add more broth as needed.
Step 3. Prepare the Tortillas and Chicken Filling
- Shred the cooled chicken.
- Lightly fry corn tortillas in hot oil for 5-10 seconds per side, or until blistered.
Step 4. Assemble and Garnish the Enmoladas
- Spread mole sauce on a serving plate, place a fried tortilla on top, add shredded chicken, queso fresco, and onion. Roll and place on the plate. Repeat.
- Garnish with more mole sauce, queso fresco, purple onion, and cilantro.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- If you prefer a sweeter mole, use the whole tablet of chocolate and add about one teaspoon of sugar.
- Enjoy enmoladas immediately after serving.
Nutrition
- N/A
FAQs
1. Can I make the mole sauce ahead of time?
Absolutely! The mole sauce tastes even better the next day. Make it up to 2 days in advance and store it in the refrigerator.
2. What kind of tortillas should I use?
Corn tortillas are traditional for enmoladas. Look for small, 6-inch tortillas for easier handling.
3. Can I substitute the chicken?
Yes! Shredded pork or jackfruit work well as alternatives. Adjust cooking time as needed.
Enjoy your delicious homemade Chicken Enmoladas! This recipe proves that creating an authentic and flavorful Mexican dish can be surprisingly simple and rewarding. Impress your friends and family with this easy, yet elegant, meal.