Here is how I make my mole sauce for these oh-so-yummy vegetable enchiladas. It's often served with chicken or pork. Keep in mind the texture when change a little when frozen. As one legend of the origin of mole sauce tells it, nuns in Mexico put together a random assortment of ingredients upon hearing that the archbishop was coming to visit. The legend tied to the Nahuatl origin story is that the sauce came from pre-Hispanic times, when the Aztec king Moctezuma served mole to the conquistadors, thinking they were gods. Serve two or three enchiladas in the middle of a plate, with big spoonfuls of Mexican Rice on either side. Top with 3/4 cup of the cheese. So that makes things a lot easier, when you're feeling lazy, you just cook up a quesadilla (don't forget to add some oil to the pan though, when cooking enchiladas you need to fry the tortillas a bit so they'll hold up to the sauce without getting soggy). While there are definitely recipes that include shortcuts, your end result will be a deeper flavor if you take the time to cook ingredients well and use an authentic recipe. Both can be filled with chicken or vegetables or cheese. Main difference is that mole sauce uses tomatoes and verde (green) sauce uses tomatillos which is from the nightshade family. 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. The taste is vastly different. Credit: It is like asking which you prefer, vanilla or chocolate milkshake, they are both similar but also different. Repeat with another layer of tortillas, chicken, mole sauce… Place about 2½ Tbs. Ladling mole over meat is the most common way to serve it. In the fridge, chicken mole enchiladas last 3-5 days. As far as healthy goes, most traditionally made enchiladas aren't real high on the health-o-meter. Molé sauce is a blend of bittersweet chocolate, poblano peppers and chorizo (and other spices). The Difference Between Red and Green Sauce . Both are quite ubiquitous in Mexico and their recipes vary widely. However they are entirely different in terms of flavor. Mole is also lovely served on enchiladas: Shred chicken and tuck it inside tortillas with minced onions, queso fresco, and a drizzle of mole, and then smother the top of the enchiladas with mole. My love for Mexican food is always elevated to a new level when a recipe like this homemade tamale sauce is shared. Mole is a red colored sauce made from various red chilis, garlic, onion, broth, nuts, raisins and chocolate. Here’s a casserole of corn tortillas stacked with vegetables and cheese, all coated with rich dark reddish-brown chocolate chile sauce–mole enchiladas with spinach… Mexican-style adobo sauce is made with far fewer ingredients, including vinegar, chili powder, sugar, garlic, and herbs. Repeat. Now if the pan is full but you still have a little meat mixture feel free to just sprinkle it over the top of the Karla Conrad/Meredith. Verde sauce is very tasty. There are actually seven different types of this delectable sauce. Mole includes dried chiles, nuts, seeds, chocolate (sometimes), and more. Mole poblano is the most famous mole dish, but there are many festivals dedicated to the different types of Mexican mole. To make the enchiladas, preheat oven to 350 degrees. It has more chocolate than others, usually, as well as sweet spices like cinnamon, clove, and cumin. Roll up and place seam side down in a shallow baking dish. Add comma separated list of ingredients to exclude from recipe. Let's find out. 3. For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt … cheese in center of each tortilla. Mole can have dozens of ingredients, depending on what type you're making. But what is that spicy, chocolate-scented sauce all about? It is a mix of spices and there are as many recipes as there are days in the year. Enchilada sauce is a tomato-based sauce that can be made by simply adding a little spices and a thickening agent to tomato sauce — although this is not the only way to prepare it. Learn how easy it is to make the fresh Mexican cheese called queso fresco. Remove seeds from ancho chilies, toast in dry heated skillet until chilies are pliable and darker in … Give your enchiladas some extra special love–instead of red or green enchilada sauce, give them mole! The color can range from bright to light green, depending on the ingredients. The recipe I know of from a chili supplier uses some garlic and cumin and that's all. You may have heard the word mole pronounced all sorts of ways, but really, it's very simple: MO-lay. The only meat they had on hand was an old turkey who wandered the grounds, and so they cooked it and ladled their sauce over the top. Ladle ¾ cup Mole Sauce into bottoms of 2 12- x 8-inch ovenproof baking dishes. If you think it sounds strange, you might be right, but the flavors are so awesome and you can use it to make delicious 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. Known as "the tablecloth stainer," this mole is often made with chorizo (whose drippy orange grease stains everything it touches), tomatoes, and ancho chiles, as well as fresh pineapple. Sauce should be smooth. To make Sweet Potato & Corn Enchiladas with Mole Sauce: Spread the sweet potatoes across a large baking sheet, then drizzle the olive oil, chili powder, and salt across the potatoes. This red chile sauce is our go-to recipe to blend with shredded pork to make Red Chile Pork Tamales. Taste and add more salt and sugar if needed. It's lovely with chunks of pork (precook it) or on enchiladas. http://www.mymexicanpantry.com/salsa-de-chile-chip... Is Olive Garden the McDonald’s of Italian food ? Cover the top of the enchiladas with 1 cup of vegan mole sauce. 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. Although there are many different variations on recipes for mole, there are seven main classic types of moles in Mexican cuisine. Add comma separated list of ingredients to include in recipe. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle … Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center. Roll and place seam side down in the baking dish over the mole sauce.When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later. When I'm feeling especially crafty I top with some mexican cotija style cheese and some lettuce or such. Verde sauce is made with small green tomatoes called tomatillos and with cilantro, onions, chile and garlic. Verde means "green" in spanish and most verde sauces include tomatillos, green chilis, garlic, onions, etc. Examples dried seaweed, dried shrimp, dried squid etc. Mole Negro, Mole Poblano, Mole Colorado — each of these types of mole may contain a few ounces of chocolate, but when the end result is nearly a gallon of sauce, it's clear that chocolate isn't the biggest flavor component of the dish. Allrecipes is part of the Meredith Food Group. Dark, bitter, savory, and sweet, this is the most typical mole you'll find on menus in the United States. Soft fried corn tortillas, lots of cheese......you know, the not so good for you stuff, but they sure do taste good on cold night with a cold beer! Enchilada sauce is tomato sauce, water, cumin, garlic powder, and onion salt, flour and chili powder that's cooked over heat. Add chiles, and cook 2 minutes on each side or until fragrant. Why does mexican food always give me stomach problems ? This version, from the state of Puebla, is the most widely known and is often served on dishes such as stewed meats, like braised beef or pork, as in this recipe. Mole enchiladas are usually best with chicken, so apart from cooking up the mole, you also need to cook your chicken, so that makes them a bit more labor intensive. Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy. To prevent them from getting soggy, store the enchiladas without the sauce. Bake for ten minutes at 375 degrees. Mole is chocolate based and to me is horrible. 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