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Enmoladas
Mole Enchiladas
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Bricia Lopez and Javier Cabral
Published 2019
Enmoladas are Oaxaca’s version of enchiladas. They are exactly as their name implies: enchiladas made with mole instead of a tomato or chile sauce. They are delicious at any time of day, especially during breakfast. This dish is perhaps the best way to use leftover mole, too.
Ingredients
12 6 -inch 15 -cm 5 cups
Method
In a comal or dry skillet over medium heat, toast each tortilla until pliable, about a minute for each side. Set aside.
In a medium-sized skillet over low heat, bring the mole negro to a low simmer.
Heat the oil in a large skillet. When hot, using tongs, briefly dip each tortilla into the oil until the tortilla starts to get crispy on the edges and then immediately but briefly d