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Vibrant Mexican Huitlacoche Enchiladas with Red Mole

Name: Vibrant Mexican Huitlacoche Enchiladas with Red Mole
Prep time: 55 min
Cook time: 165 min
Total time: 220 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 2 pounds fresh or frozen huitlacoche; 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 jalapeño, minced; Salt, to taste; Black pepper, to taste; 4 dried ancho chiles, seeds removed and soaked in hot water; 2 dried guajillo chiles, seeds removed and soaked in hot water; 1/4 cup sesame seeds; 1/4 cup peanuts; 1/4 cup raisins; 1 cinnamon stick; 2 cloves; 1 tablespoon sugar; 1 1/2 cups chicken stock; 2 ounces Mexican chocolate; 12 corn tortillas; 1 cup shredded Oaxaca cheese; Vegetable oil, for frying; 1/4 cup cilantro leaves; 1/4 cup crumbled queso fresco; Lime wedges

Delight in the unique flavors of huitlacoche, paired with a luscious red mole that delivers a sophisticated twist on enchiladas.

4.7(796 reviews)

·By Ethan Brooks·October 24, 2025

Vibrant Mexican Huitlacoche Enchiladas with Red Mole — Main Course served and photographed from above

Prep

55 min

Cook

2 h 45 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Huitlacoche Filling

For the Red Mole

For the Enchiladas

For the Garnishes

Nutrition

Per serving

Calories: 452 kcal
Protein: 13.83 g
Carbs: 53.17 g
Fat: 24.17 g
Fiber: 7.33 g

Whole recipe

Total

Calories: 2714 kcal
Protein: 83 g
Carbs: 319 g
Fat: 145 g
Fiber: 44 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 pounds fresh or frozen huitlacoche	250	15	40	2	8
1 tablespoon vegetable oil	120	0	0	14	0
1 medium onion, finely chopped	44	1	10	0	1
2 cloves garlic, minced	9	0	2	0	0
1 jalapeño, minced	4	0	1	0	0
Salt to taste	0	0	0	0	0
Black pepper to taste	1	0	0	0	0
4 dried ancho chiles seeds removed and soaked in hot water	65	2	15	1	4
2 dried guajillo chiles seeds removed and soaked in hot water	30	1	8	1	2
1/4 cup sesame seeds	206	6	8	18	4
1/4 cup peanuts	207	9	6	18	2
1/4 cup raisins	130	1	34	0	1
1 cinnamon stick	6	0	2	0	1
2 cloves	6	0	1	0	1
1 tablespoon sugar	49	0	13	0	0
1 1/2 cups chicken stock	15	2	0	1	0
2 ounces Mexican chocolate	260	4	26	16	6
12 corn tortillas	600	14	120	12	14
1 cup shredded Oaxaca cheese	380	24	2	30	0
Vegetable oil for frying	240	0	0	27	0
1/4 cup cilantro leaves	1	0	0	0	0
1/4 cup crumbled queso fresco	80	4	1	6	0
Lime wedges	5	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Huitlacoche Filling

1
Heat oil
Heat oil in a pan over medium heat.
2
Sauté onion and garlic
Sauté onion and garlic until translucent, about 3 minutes.
3
Add huitlacoche and jalapeño
Add huitlacoche and jalapeño, sauté until heated through. Season with salt and pepper.

Preparing the Red Mole

1
Dry roast
Dry roast sesame seeds, peanuts, raisins, cinnamon, and cloves in a skillet until fragrant.
2
Blend mole
Blend roasted ingredients with soaked chiles, sugar, and chicken stock until smooth.
Tip: Strain the mole sauce after blending for a smooth texture.
3
Simmer and finish
Simmer puree on low heat for 30 minutes, stirring in Mexican chocolate until melted.
Tip: Ensure mole is at a gentle simmer to prevent burning.

How to Make Vibrant Mexican Huitlacoche Enchiladas with Red Mole

Total time: 3 h 40 min · Yields 6 servings

1
Fry tortillas
Heat oil and briefly fry each tortilla until pliable.
2
Fill enchiladas
Place filling onto each tortilla, rolling tightly.
3
Bake enchiladas
Arrange enchiladas in a baking dish, cover with mole and cheese, bake at 350°F until heated through and cheese melts.