Mole can have dozens of ingredients, depending on what type you're making. Roll tortilla around cheese, and set seam side down on top of Mole Sauce, placing 8 filled tortillas in each pan. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle … Made with cilantro, lots of pumpkin seeds (pepitas or pipian), jalapeños, and tomatillos, it can have lots of bright, citrusy flavor and herbal notes, and is best as a topping to chicken breasts or thighs, served with black beans and rice. I love both ... if they are made with Mole ***** (black mole) I can eat as many as my stomach resist. Mole is a thick, dense sauce—it should never be runny. What is the difference between food in South India and North India? To prevent them from getting soggy, store the enchiladas without the sauce. I make red sauce at times with nothing but red chili. Sauce should be smooth. It's a chocolate chili sauce and it's just as nasty as it sounds! The color can range from bright to light green, depending on the ingredients. If they're brittle, they're likely very old and as a result will have weaker flavor. Why are some sauces ruby red and others look like a black gravy? Much of the success of your mole recipe will depend on the quality of the dried chiles you find. When it is, it's just one of many ingredients that make up the sauce. Get your answers by asking now. as far as nutrition they all have a very good value especially when you add the sides of rice and beans and a small salad ! A delicious chicken tamale steamed in a banana leaf for flavor with a spicy mole sauce. How do you think about the answers? Repeat with another layer of tortillas, chicken, mole sauce… Mole is gross!! Try out this recipe for Mole Amarillo, with chicken, beef, or veggies like chayote, served alongside fresh tortillas. Made with a base of beef stock and thickened with masa (dough made with corn flour), it's the rarest mole made, often prepared for special occasions. In the freezer, chicken mole enchiladas last 6 months. Of course, you can also combine the meat and sauce together before serving for tacos. Flavor wise, red sauce tastes like chili, mole - a good one - is very complex: Rich, savory-sweet Mole Negro starts with at least three types of dried chilies, contains smoky whole spices, and gets its dark brown, almost black color from a Mexican herb, hoja santa, and lots of dark unsweetened chocolate. Let's start with the basics and you can build from here: A red mole with lots of dried chile flavor, this is considered the national dish of Mexico. Give your enchiladas some extra special love–instead of red or green enchilada sauce, give them mole! When I'm feeling especially crafty I top with some mexican cotija style cheese and some lettuce or such. Although there are many different variations on recipes for mole, there are seven main classic types of moles in Mexican cuisine. These Holy Mole Enchiladas are made with my favorite 20-minute mole sauce, filled with chicken and beans and cheese (or your choice of filling), and loaded up with fresh toppings. There are actually seven different types of this delectable sauce. What are your favorite dried seafood snacks? Place about 2½ Tbs. For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt … Roll up and place seam side down in a shallow baking dish. You may have heard the word mole pronounced all sorts of ways, but really, it's very simple: MO-lay. The most famous is mole poblano from the city of Puebla which most people know as the “chocolate sauce… Please give specific brand names . 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