Enchiladas de Mole Coloradito (Oaxacan Red Mole Enchiladas)

About this recipe

Chicken-filled tortillas bathed in Oaxacan mole coloradito - a sauce of mulato and ancho chillies with chocolate and spices. Culinary elegance from Oaxaca.

1. 1

   Cook 2 chicken breasts with 1/4 onion, 1 garlic clove and salt in enough water for 25 minutes. Reserve the broth. Shred the chicken once cooled.

   

   💡 The chicken broth will be used to thin the mole.

2. 2

   Clean and devein 3 mulato chillies, 2 ancho and 2 pasilla. Toast on a dry griddle for 30 seconds per side. Soak in hot water for 20 minutes. On the same griddle, toast 1/4 onion, 3 garlic cloves, 2 tomatoes and 4 tomatillos until charred.

   

   💡 Do not over-toast the chillies or they will make the mole bitter.

3. 3

   Blend the soaked chillies with the roasted vegetables, 2 slices of fried bread, 1 tablespoon toasted sesame seeds, 2 cloves, 3 black peppercorns, 1 cinnamon stick and salt. Use the chilli soaking liquid for blending.

   

   💡 Blend in batches to avoid overflow.

4. 4

   In a large pot with 3 tablespoons very hot lard or oil, pour in the blended mole. Fry stirring constantly for 5 minutes. Add 1 litre chicken broth gradually. Add 40g Mexican chocolate. Cook 45-60 minutes over low heat, stirring frequently.

   

   💡 The mole should thicken enough to coat a spoon.

5. 5

   For the enchiladas: briefly heat tortillas in oil for 10 seconds. Fill with shredded chicken, roll and place in an ovenproof dish. Pour the hot mole coloradito over. Garnish with toasted sesame seeds, sliced red onion and soured cream. Serve with rice and black beans.

   

   💡 Mole coloradito can be made 2 days ahead - it improves with resting.

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