Enmolada

Copyright 2011 LtDan'sKitchen blogs

I have been trying to find a recipe that uses mole sauce that is both simple and easy to make. I still have leftover mole sauce when I made chicken mole a few months ago and I also had some leftover corn tortillas as well and my thought was to mix the mole sauce with the tortilla just like when making enchiladas but with mole sauce. Turns out, there is such a dish and it is referred to as Enmoladas. This dish is best made just before serving and is quite simple. Served in a bed of mole sauce, the warm tortillas flavored with mole come to life. Feshly made guacamole also adds a nice contrast to the sweet flavor of the mole sauce. There are various ways of making the dish but I chose to make it simply as described in a blog post of enmoladas that was served in a market at Oaxaca City.

Enmoladas

2 cups mole sauce
20 6-inch corn tortillas
1 cup grated mozarella or Queso Fresco cheese
1/4 cup diced red onions
1 recipe of guacamole

1. In a saute pan, heat 1/2 cup of the mole sauce at medium heat and add 
    enough water to thin it out. Let it simmer. 

2. Add a tortilla and heat through in the mole sauce until softened. Flip 
    tortilla, fold in half and into quarters and set aside on a warm plate. Do 
    the same for the rest of the tortilla. Add more mole sauce or water as 
    needed. Once all the tortillas have been heated through, add the 
    remaining mole sauce into the pan with enough water to achieve a thick 
    sauce. 

3. To serve, ladle the mole sauce into a deep bowl and arrange 3 tortillas 
    on top of the sauce and top with the grated cheese and diced onions. 
    Serve with a side of guacamole. Serve right away.