Enmoladas de Mole Rojo con Pollo
Soft corn tortillas dipped in rich, complex mole sauce and rolled around tender shredded chicken, then drenched in even more mole and crowned with crema, sesame seeds, and fresh onion rings. This is breakfast royalty in Mexican cuisine, transforming humble tortillas into something deeply luxurious and soul-satisfying.
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken (rotisserie works great)
- 3 cups mole rojo sauce (homemade or quality jarred such as Dona Maria)
- 1 cup chicken broth
+ 9 more ingredients
Instructions
If using jarred mole paste, dissolve it in the chicken broth in a saucepan over medium heat, whisking until smooth. If using prepared mole sauce, thin it with the broth to a pourable consistency. Simmer gently for 10 minutes, stirring occasionally. Season with salt to taste.
Season the shredded chicken with a few spoonfuls of the warm mole sauce and toss to coat.
Heat a thin layer of oil in a small skillet over medium heat. Briefly fry each tortilla for about 10 seconds per side to soften, then drain on paper towels. Alternatively, wrap tortillas in a damp towel and microwave for 30 seconds.
One at a time, dip each softened tortilla into the warm mole sauce, coating both sides.
Place a spoonful of mole-dressed chicken along the center of each tortilla, then roll it up snugly. Place seam-side down in a serving dish or individual plates, arranging 3 enmoladas per plate.
Ladle generous spoonfuls of remaining warm mole sauce over the rolled enmoladas, making sure they are well covered.
Drizzle Mexican crema over the top in thin lines. Sprinkle with crumbled queso fresco and toasted sesame seeds.
Garnish with white onion rings, avocado slices, and fresh cilantro. Serve immediately while the mole is warm.
Nutrition Estimate
Per serving • Estimated by Blinner AI