Enmoladas (mole-sauced enchiladas)
Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Oaxaca and Puebla, Mexico — home cooking technique for repurposing mole; the domestic counterpart to the formal mole dish
II
Description
Enmoladas are enchiladas dressed in leftover mole — corn tortillas warmed and dipped in reheated mole negro or mole coloradito, filled with chicken or cheese, and served with sesame seeds, crema, and onion. They are the canonical vehicle for using leftover mole and are as important as the original mole dish in home cooking. The mole is thinned with chicken stock if necessary before coating. A typical Oaxacan or Pueblan home kitchen preparation.
III
The Thread
—Enchiladas verdes/rojas (same technique, different sauce)
—Italian pasta with leftover ragù (using complex sauce leftovers)
—Indian curry with leftover spice pastes
IV
Flavour Context
All the complexity of the original mole in a more approachable format — the tortilla and filling temper the intensity
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year