Enmoladas Poblanas
Taste The Fiesta — Corn tortillas drenched in rich Puebla-style mole, filled with shredded chicken, and crowned with all the good stuff.
If there's one dish that captures the soul of Puebla, it's the enmolada. Think of it as the mole-lover's answer to enchiladas — corn tortillas quickly passed through hot oil, dipped generously in a deep, velvety mole sauce, rolled around tender shredded chicken, and then bathed in even more mole on top. Finished with crema, queso fresco, white onion, and a shower of toasted ajonjolí, it's a dish that looks impressive but comes together in under an hour. This is the kind of recipe abuela has in her back pocket for any celebration — and now you will too.
Serves: 4 |
Prep: 20 min |
Cook: 25 min |
Total: ~45 min
Ingredients
- For the Enmoladas
- 12 corn tortillas (day-old work best — they hold up better in the oil)
- 500g mole poblano paste (or pre-made)
- Chicken broth, as needed to loosen the mole
- Vegetable oil, for the tortillas
- For the Filling
- 2 chicken breasts, cooked and shredded
- For the Garnish
- White onion, thinly sliced into rings
- Queso fresco (or queso de aro), crumbled
- Crema ácida (Mexican sour cream)
- Toasted sesame seeds (ajonjolí)
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Shop what's in this recipe:
Preparation
Part 1: The Mole Sauce
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Build your mole. Heat a drizzle of vegetable oil in a deep saucepan over medium heat. Add the mole paste and let it sizzle for a moment, stirring constantly. Begin adding chicken broth little by little, whisking as you go, until the sauce reaches a velvety, pourable consistency that coats the back of a spoon. Bring it to a gentle boil, then reduce to the lowest heat and keep it warm. This sauce is everything — take your time with it.
Part 2: The Tortillas
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Quick-fry the tortillas. In a small skillet, heat a shallow layer of vegetable oil over medium-high heat. Pass each tortilla through the hot oil for just 3 to 5 seconds per side — you're not frying them, you're waking them up. They should stay soft and flexible, not crispy. Drain each one on paper towels as you go. This step keeps them from absorbing too much mole and falling apart.
Part 3: Dipping in Mole
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Bathe each tortilla in the mole. One at a time, submerge a tortilla fully in the warm mole sauce, turning to coat both sides completely. You want it drenched — that's the whole point. Let the excess drip off for a second, then transfer it to a plate. Work quickly so the tortillas stay warm and pliable.
Part 4: The Assembly
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Fill and fold. Place a generous spoonful of shredded chicken along the center of each mole-coated tortilla. Fold it in half or roll it loosely — either way works, just be consistent for a prettier plate. Arrange three enmoladas side by side on each serving plate, seam-side down.
Part 5: El Toque Final
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Pour on more mole. Don't hold back here. Ladle a generous pour of hot mole sauce over the top of the plated enmoladas, making sure they're fully covered and glistening. This is what takes them from good to unforgettable — that glossy, deep, chocolatey mole blanketing everything on the plate.
Part 6: The Garnish
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Crown with the toppings. Drizzle crema ácida in ribbons across the enmoladas. Scatter a generous handful of crumbled queso fresco, a few rings of white onion, and a pinch of toasted ajonjolí over everything. The contrast of the white cream, bright onion, and golden sesame seeds against the deep mole is as beautiful as it is delicious. Serve immediately — these are best eaten hot.
Tips from El Sabor Market
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Day-old tortillas are your friend. Fresh tortillas are too soft and tend to fall apart when dipped in warm mole. If yours are fresh, leave them out uncovered for a few hours before cooking — they'll hold their shape much better.
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Upgrade your mole paste. If you're using a commercial mole paste, you can give it a beautiful homemade touch: blend it with a small piece of chocolate de mesa and a pinch of cinnamon before adding the broth. It deepens the flavor and gives it that poblano casero character.
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Rice is not optional. The classic side dish for enmoladas is arroz rojo, and for good reason — the mild, tomato-y rice balances the rich intensity of the mole perfectly. Our HEB Mi Tienda Mexican Rice is a quick and delicious way to get there.
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Make the chicken ahead. Shredded chicken keeps well in the fridge for up to 3 days. If you prep it in advance, this whole recipe comes together in about 20 minutes on the night you serve it.
