Vibrant Mexican Huitlacoche Enchiladas with Red Mole
Delight in the unique flavors of huitlacoche, paired with a luscious red mole that delivers a sophisticated twist on enchiladas.
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.
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