Enchiladas poblanas are a traditional Mexican dish that stands out for its flavor and variety. This dish is characterized by being bathed in different types of mole, a thick and rich-flavored sauce that can vary in ingredients and preparation. Below, I present a detailed explanation of the ingredients and preparation of enchiladas poblanas of various moles, with specific examples for each type of mole.
Common Ingredients for Enchiladas Poblanas
Before we delve into the different types of mole, it is important to know the basic ingredients used to prepare enchiladas poblanas:
Corn tortillas: Tortillas are the base of enchiladas. It is recommended to use fresh, good-quality tortillas to get the best flavor.
Shredded chicken: The traditional filling for enchiladas poblanas is shredded chicken, although other ingredients such as cheese, beans, or beef can also be used.
Onion: Chopped onion is used in both the filling and garnish of the enchiladas.
Queso fresco: Shredded queso fresco is used to sprinkle over the enchiladas before serving.
Crema: Mexican crema is used to give a creamy and smooth touch to the enchiladas.
Cilantro: Chopped fresh cilantro is used to garnish and add a touch of freshness.
Mole Poblano
Mole poblano is perhaps the most well-known and emblematic of the Mexican moles. Its flavor is complex and rich, with a mix of chiles, spices, chocolate and other ingredients.
Mole Poblano Ingredients:
Dried chiles: Ancho, mulato and pasilla.
Chocolate: Preferably Mexican chocolate.
Spices: Cinnamon, cloves, cumin and anise.
Dried fruits: Raisins and almonds.
Seeds: Sesame and pumpkin seeds.
Others: Tomato, onion, garlic, burnt tortillas and bread.
Mole Poblano preparation:
Toast and soak the chiles: The dried chiles are lightly toasted and then soaked in hot water to soften them.
Fry the ingredients: In a large frying pan, fry the spices, dried fruits, seeds, tomato, onion, garlic, burnt tortillas and bread until golden.
Blend: All the fried ingredients are blended together with the soaked chiles and a little chicken broth until a thick sauce is obtained.
Cook the sauce: The sauce is cooked over low heat, adding the chocolate and adjusting the seasoning with salt and sugar to taste.
Green Mole
Green mole is a lighter and fresher sauce, made from tomatillos and green chiles.
Ingredients for Green Mole:
Tomatillos: Peeled and cooked.
Green chiles: Serrano and jalapeño.
Herbs: Cilantro, epazote and parsley.
Spices: Cumin and pepper.
Seeds: Pumpkin seeds.
Others: Onion, garlic and chicken broth.
Preparation of Green Mole:
Cook the tomatillos and chiles: The tomatillos and chiles are cooked in water until they are soft.
Blend: Blend the tomatillos, chiles, herbs, spices, seeds, onion and garlic with a little chicken broth until you obtain a homogeneous sauce.
Cook the sauce: The sauce is cooked over low heat, adjusting the seasoning with salt to taste.
Mole Rojo
Mole rojo is a rich and spicy sauce made from dried chiles and spices.
Ingredients for Mole Rojo:
Dried chiles: Guajillo, ancho, and pasilla.
Spices: Cumin, oregano, and cloves.
Dried fruits: Raisins.
Seeds: Sesame seeds.
Others: Tomato, onion, garlic, and chicken broth.
Preparation for Mole Rojo:
Toast and soak the chiles: The dried chiles are lightly toasted and then soaked in hot water to soften them.
Fry the ingredients: In a large pan, fry the spices, dried fruits, seeds, tomato, onion, and garlic until golden.
Blend: All the fried ingredients are blended together with the soaked chiles and a little chicken broth until a thick sauce is obtained.
Cook the sauce: The sauce is cooked over low heat, adjusting the seasoning with salt to taste.
Preparation of Enchiladas Poblanas
Warming the tortillas: The tortillas are slightly warmed in a frying pan or griddle to make them more flexible.
Filling the tortillas: A portion of shredded chicken is placed in the center of each tortilla and rolled up.
Covering with mole: The enchiladas are placed on a plate and generously covered with the mole of your choice (poblano, green or red).
Garnishing: Sprinkle chopped onion, crumbled fresh cheese and cilantro over the enchiladas. Add a little Mexican cream to give it a creamy touch.
Conclusion
Enchiladas poblanas in various moles are a delicious and versatile dish that reflects the richness of Mexican gastronomy. Each type of mole provides a unique and special flavor, making this dish an unforgettable culinary experience. Whether you prefer green or red mole poblano, enchiladas poblanas are a great way to enjoy the traditional flavors of Mexico.
