Mole Poblano Enchiladas Recipe: A Mexican Classic

 There's something magical about Mole Poblano Enchiladas. This traditional Mexican dish is a symphony of flavors, blending the warmth of spices, the richness of chocolate, and the depth of chili peppers into a sauce that’s as complex as it is inviting. Originating from the vibrant state of Puebla, mole poblano holds a special place in Mexican cuisine, often served during celebrations like weddings, holidays, and Dia de los Muertos (Day of the Dead).

If you’ve never experienced the bold yet balanced flavors of mole poblano, you’re in for a real treat. This article will guide you step by step, from whipping up the mole sauce to assembling the perfect batch of enchiladas. Gather your ingredients, roll up your sleeves, and get ready to bring this culinary masterpiece to life in your kitchen.

What Makes Mole Poblano Special?

Mole poblano is Mexico’s quintessential sauce, made with over 20 ingredients that include dried chiles, nuts, seeds, spices, and chocolate. Despite its complexity, every layer of the sauce comes together beautifully, creating a perfect balance of earthy, sweet, spicy, and savory. The sauce coats tender corn tortillas stuffed with shredded chicken, blending textures and flavors into a satisfying bite. It’s a labor of love, but trust me, the results are worth every minute.

The Ingredients You’ll Need

Here’s everything you’ll need to make mole poblano sauce and enchiladas. Some of these ingredients, like dried chiles, might require a trip to a specialty store or Mexican market, but they are essential for that authentic flavor.

For the Mole Sauce:

• Chilies: 4 dried ancho chiles, 3 dried pasilla chiles, and 3 dried guajillo chiles
• 2 tablespoons vegetable oil
• 1 onion, roughly chopped
• 4 garlic cloves, peeled
• 1 tortilla, torn into pieces
• 1/4 cup sesame seeds (reserve extra for garnishing)
• 2 tablespoons peanuts
• 2 tablespoons pumpkin seeds
• 1/2 cup raisins
• 1 cinnamon stick
• 1 tablespoon cumin
• 1 teaspoon ground cloves
• 1 teaspoon anise seeds
• 2 Roma tomatoes, chopped
• 2 cups chicken broth
• 1-2 ounces Mexican chocolate (or bittersweet chocolate if unavailable)
• Salt and a pinch of sugar to taste

For the Enchiladas:

• 12 small to medium corn tortillas
• 2 cups cooked and shredded chicken (rotisserie chicken works well for convenience)
• Crumbled queso fresco or shredded cheese (optional)
• Red onion slices (for garnish)
• Fresh cilantro leaves (optional)

How to Make Mole Poblano Enchiladas

Step 1: Prepping and Toasting the Chiles

Start by removing the seeds and stems from your dried chiles. Heat a pan over medium-low heat, then toast the chiles for 30-60 seconds on each side. Keep a close eye on them; you want them fragrant but not burnt. Once toasted, soak them in a bowl of hot water for about 20 minutes until they’ve softened.

Step 2: Make the Base for the Sauce

Heat the vegetable oil in a large skillet. Sauté the onion and garlic until softened, about 5 minutes. Add the tortilla pieces, sesame seeds, peanuts, pumpkin seeds, raisins, and spices (cinnamon, cumin, cloves, and anise). Stir continuously, allowing the ingredients to toast slightly. Add the tomatoes and cook for another 5 minutes.

Step 3: Blend the Sauce

Drain the soaked chiles and add them to a blender along with the toasted mixture. Pour in about 1 cup of chicken broth and blend until smooth. If the sauce is too thick, gradually add more broth until it reaches a silky consistency. Strain the sauce through a sieve to remove any bits of unblended seeds or skin.

Step 4: Simmer the Mole

Pour the strained sauce back into a pot and simmer over low heat. Stir in the Mexican chocolate and let it melt, enriching the sauce with its slightly sweet flavor. Taste and adjust seasoning with salt and sugar as needed.

Step 5: Assemble the Enchiladas

Warm your corn tortillas in a skillet or microwave until pliable. Dip each tortilla into the mole sauce, ensuring it’s fully coated. Fill each tortilla with shredded chicken, roll it up, and place it seam-side down in a baking dish. Once all of your enchiladas are assembled, pour more hot mole sauce on top, making sure every inch is covered.

Step 6: Garnish and Serve

Sprinkle sesame seeds, crumbled queso fresco, and red onion slices over the top. A handful of fresh cilantro adds a pop of color and brightens the dish. Serve your Mole Poblano Enchiladas warm with a side of Mexican rice or refried beans for a complete meal.

Tips for Success

• Don’t rush the toasting step: Toasting the chiles and spices deepens their flavor, so take your time here.
• Customize the spice level: If you prefer milder heat, reduce the amount of pasilla or guajillo chiles. For extra kick, add a chile de árbol.
• Make it ahead of time: Mole sauce actually tastes better after sitting for a day or two, giving the flavors more time to meld. This makes it a perfect dish for meal prep or entertaining.

Variations to Try

While chicken is traditional, you can swap it out for other proteins like turkey, beef, or even roasted vegetables for a vegetarian twist. Leftover turkey mole enchiladas are a favorite post-Thanksgiving dish in many Mexican-American households.

Whether it’s your first time making mole or you’re revisiting a beloved classic, these enchiladas offer a taste of Mexico’s rich culinary heritage. Enjoy every savory, chocolatey bite! Bon appétit, or as we say in Mexico, buen provecho!