A couple of months ago, I was interviewed by fellow food blogger Meghan, from the blog Cake ’n’ Knife. Among other questions, she asked me what my ultimate favorite meal was. I didn’t even think twice in answering that Mole is my most favorite dish of all time (my mouth’s watering just from thinking about it right now). Why, you might ask? I guess it’s its combination of sweet and spicy flavors, but that’s not the only thing that makes it special. It’s what this dish represents in Mexican culture. When someone says that we’re going to have mole for lunch, you know that it’s for a special occasion like a birthday, wedding, graduation, etc. It is truly an extraordinary meal.
- 2 1/2 cups cooked chicken, shredded and warmed. (about 300 grams)
- 3 cups of warm mole sauce
- 12 tortillas
- 3 tablespoons vegetable oil
- 1 1/2 cup Mexican fresh cheese, crumbled.
- 1/2 medium size white onion, thinly sliced.
- Lettuce and radishes for garnish, or any salad that fits your taste.
Have all your ingredients ready, since this is a dish that requires you to assemble it quickly.
Enmoladas or any other enchiladas are best served as soon as they are made, that means that the chicken must be already shredded and warm, and the mole sauce and any garnish you plan to use already at hand.
If you are using a Mole paste, then dissolve it using hot chicken broth in a skillet until you have a smooth sauce.
You can also use leftover rotisserie chicken.
If you do not find Mexican Fresh Cheese, use farmers cheese, ricotta cheese or parmesan cheese (for those living in other countries where it is hard to get).
6. Just before serving, garnish with the crumbed cheese and finely sliced onions.
What is your ultimate meal?