Mole Enchiladas

Mole has quite a history. In Mexico, the name simply means sauce. However, mole negro refers to the sauce that we think of typically that is dark, spicy and chocolate-y. Apparently, there are all kinds of mole! Wikipedia lists at least 6 different kinds. Many of the most difficult moles require many different kinds of peppers and are very difficult to prepare. I’d like to do a bit more mole research, but for now, that’s my little bit of knowledge.

So, one night, I created my own version of mole and it was really delicious, and certainly not complicated. 

INGREDIENTS:

1 tablespoon extra virgin olive oil
1 onion, minced
½ teaspoon sea salt
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon cinnamon
1/8+ teaspoon cayenne
1 tablespoon sugar
2 8-ounce cans tomato sauce
½ cup water
4 ounces baking chocolate

DIRECTIONS:

Heat oil in a 12-inch skillet or heavy saucepan over medium heat.  Add onion and salt and cook until onion has softened, about 5 minutes.  Stir in garlic, chili powder, cumin, cinnamon, cayenne and sugar.  Cook about 15-30 seconds until fragrant.  Stir in tomato sauce and water and bring to a simmer.  Stir in chocolate and stir until melted.  Let sauce simmer for about 5 minutes.  Taste and adjust seasonings if needed.

You can serve the mole with chicken (See my mom’s recipe at Cookus Interruptus) or you can serve it on cheese enchiladas (my favorite!). To make the enchiladas you need:

corn tortillas

cotija cheese (not necesssary, but TASTY, any cheese blend will do)

diced onion

cilantro

(Cotija (ko-tee-hah)is a type of mexican cheese that is similar to feta, but more sweet and soft. It is salty and crumbly and gives a great taste to any mexican food)

To make the enchiladas, you need to first warm the tortillas up so they fold, either in a pan or in the oven. Then, you roll each one with cheese, cilantro, and onion. Next, pour the mole sauce over the whole thing and bake for 25 minutes at 350 degrees.

Pictured below I have served the enchiladas with some rice and avocado. However, the Absolute BEST way to serve the enchiladas is with rice and Mango Salsa. My mom has a fabulous recipe on http://www.cookusinterruptus.com that you can watch/read here.

I also like to add some fresh avocado to the salsa to make it extra yummy. 
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