Enmoladas (mole-sauced enchiladas)

Ingredients

• 750 ml leftover mole negro or mole coloradito, reheated
• 125 ml chicken stock, used as needed to thin mole to sauce consistency
• 12 corn tortillas
• 60 ml neutral oil, for warming tortillas
• For the filling
• 400 g cooked chicken, shredded; or substitute fresh cheese
• To garnish
• 30 g sesame seeds, toasted
• 150 ml crema
• 1 small white onion, finely sliced into julienne

Method

1. 1
   Reheat the mole in a wide, shallow pan over medium-low heat, stirring steadily. Add chicken stock in small increments until the mole falls slowly and continuously from a spoon — the consistency of chocolate sauce. A paste that sits without moving is too thick and will not coat the tortillas evenly.
2. 2
   Heat the oil in a separate skillet over medium heat. Pass each tortilla through the hot oil for no more than 20–30 seconds per side, turning once. The tortilla should be pliable and yielding under light pressure, not stiff. Work in batches, keeping warmed tortillas covered.
3. 3
   Working one at a time, dip each warmed tortilla into the hot mole, turning to coat both sides fully. Lay flat. Place a modest line of shredded chicken or cheese across the centre — the filling should not dominate — and fold or roll. Arrange seam-side down on warmed plates, three per portion.
4. 4
   Spoon additional hot mole over the assembled enmoladas to coat the surface. The mole should flow across the plate; any surface that appears dry or paste-like requires more sauce.
5. 5
   Scatter toasted sesame seeds over each portion, drizzle with crema, and lay the white onion julienne across. Serve immediately: mole-coated tortillas dry at the surface within minutes of plating.