Vibrant Mexican Huitlacoche Enchiladas with Red Mole

An earthy, rich take on a classic Mexican dish

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

2 h 45 min
6
Advanced

Ingredients

For the Huitlacoche Filling

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

For the Red Mole

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

For the Enchiladas

12 corn tortillas

1 cup shredded Oaxaca cheese

Vegetable oil

for frying

For the Garnishes

1/4 cup cilantro leaves

1/4 cup crumbled queso fresco

Lime wedges

Preparation

Preparing the Huitlacoche Filling

Heat oil

Heat oil in a pan over medium heat.

Sauté onion and garlic

Sauté onion and garlic until translucent, about 3 minutes.

Add huitlacoche and jalapeño

Add huitlacoche and jalapeño, sauté until heated through. Season with salt and pepper.

Preparing the Red Mole

Dry roast

Dry roast sesame seeds, peanuts, raisins, cinnamon, and cloves in a skillet until fragrant.

Blend mole

Blend roasted ingredients with soaked chiles, sugar, and chicken stock until smooth.

Strain the mole sauce after blending for a smooth texture.

Simmer and finish

Simmer puree on low heat for 30 minutes, stirring in Mexican chocolate until melted.

Ensure mole is at a gentle simmer to prevent burning.

Cooking Process

Fry tortillas

Heat oil and briefly fry each tortilla until pliable.

Frying time: 5 min at medium-high heat

Fill enchiladas

Place filling onto each tortilla, rolling tightly.

Bake enchiladas

Arrange enchiladas in a baking dish, cover with mole and cheese, bake at 350°F until heated through and cheese melts.

Baking time: 20 min at 350°F

Plating & Serving

Vibrant Mexican Huitlacoche Enchiladas with Red Mole

FaUtensils

Plating & Serving

Serve enchiladas drizzled with extra mole, garnished with cilantro, crumbled queso fresco, and lime wedges on the side.

Sauce Pairings

Red Mole

A complex, nutty, and spicy sauce

Crema

Drizzle over enchiladas for creaminess

Garnishes & Accompaniments

Fresh cilantro leavesLime wedgesCrumbled queso fresco

Perfect Sides

Mexican rice

Refried beans