Name: Enmoladas (Mole Enchiladas)
Yield: Serves 4
Cuisine: Mexico
Ingredients: ½ cup (120 ml) vegetable oil; Crumbled queso fresco, for garnish; 5 cups (1.2 L) Mole Negro; 12 (6-inch/15-cm) corn tortillas (store-bought preferred)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

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) corn tortillas (store-bought preferred)
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