Enchiladas de Mole Poblano Recipe

These authentic Enchiladas de Mole Poblano are a traditional Mexican celebration dish, featuring soft corn tortillas stuffed with succulent chicken and lavishly coated in a deeply flavorful chocolate and chile mole sauce. A true culinary masterpiece from Puebla.

Recipe by David Leite

For the Flavorful Chicken

• One (3- to 4-pound) whole chicken
• 1/2 medium white onion
• 4 cloves garlic
• 2 bay leaves
• 1 tablespoon kosher salt

For the Rich Mole Poblano Sauce

• 4 dried mulato chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 dried chiles negros, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• Boiling water, for soaking chiles
• 1/2 cup sesame seeds
• 1/2 cup almonds
• 3/4 cup peanuts
• 3/4 cup pepitas (pumpkin seeds)
• 3/4 cup golden raisins
• 1/2 cup pitted prunes
• 3/4 teaspoon coriander seeds
• 1/4 teaspoon anise seeds
• 1/4 small bread roll, thinly sliced, or equivalent soft white bread (about 1⁄4 cup)
• 1/4 soft corn tortilla (optional, for texture and thickening)
• 1/4 cup plus 3 tablespoons rice bran oil or canola oil, divided
• 1/2 plantain, sliced into 1⁄2-inch (12-mm) thick rounds
• 1 large white onion, chopped
• 4 cloves garlic, minced
• 1 1/2 cups canned diced tomatoes and their juices
• 5 medium tomatillos, husked and coarsely chopped
• 1 chipotle in adobo (for a smoky, mild heat)
• 1/2 cinnamon stick
• 1 tablespoon granulated sugar
• 1 1/2 disks Mexican chocolate, chopped (look for brands like Ibarra or Abuelita)
• Kosher salt, to taste
• Fifteen (6-inch) soft corn tortillas, for assembly

For Serving and Garnish

• Toasted sesame seeds, for garnish
• Crumbled queso fresco, for garnish
• Sliced white onion, thinly sliced, for garnish

Part 1: Prepare the Tender Chicken

1. In a generously sized pot, place the whole chicken. Add enough cold water to just cover the chicken completely. Incorporate half of a white onion, 4 cloves of garlic, 2 bay leaves, and 1 tablespoon of kosher salt. These aromatics will infuse the chicken and broth with essential flavor.
2. Bring the contents of the pot to a robust boil over high heat. Once boiling furiously, reduce the heat to a gentle simmer. Allow the chicken to cook for approximately 45 minutes, or until the meat is thoroughly cooked through and easily separates from the bone. During the simmering, periodically skim off any impurities, fat, or foam that surfaces, ensuring a clear and flavorful broth.
3. Carefully remove the cooked chicken from the pot, placing it on a clean surface or platter. Reserve all the precious cooking liquid; this will be the base of your mole. Let the chicken cool down until it is comfortable enough to handle without burning your hands. Once cooled, expertly pull and shred all the meat from the bones, discarding the bones and skin.
4. Pass the reserved chicken cooking liquid through a fine-mesh strainer into a separate, clean container, discarding any solids. This rich, clarified broth is vital for achieving the perfect mole consistency. Both the shredded chicken and the strained broth can be prepared up to 2 days in advance and stored separately in the refrigerator, making your mole day much smoother.

Part 2: Crafting the Exquisite Mole Poblano Sauce

1. Preheat your oven to 350°F (180°C). This will be used for toasting the nuts and seeds.
2. In a large, dry skillet (without any oil), place all the dried chiles: mulato, pasilla, chiles negros, and ancho. Toast them over high heat, turning them frequently with tongs, for 2 to 5 minutes. The goal is to darken them and make them slightly blistered, but be extremely careful not to burn them, as this will impart a bitter taste to your mole.
3. Promptly transfer the toasted chiles to a heatproof bowl. Pour boiling water over them until they are fully submerged. Let them soak for 15 to 20 minutes, or until they have rehydrated and become soft and pliable.
4. While the chiles are soaking, arrange the sesame seeds, almonds, peanuts, pepitas, golden raisins, pitted prunes, coriander seeds, anise seeds, the thinly sliced bread roll, and the optional corn tortilla piece (if using) onto a small rimmed baking sheet. Roast this mixture in the preheated oven for about 15 minutes, stirring occasionally to ensure even toasting. Keep a watchful eye to prevent burning; the nuts and seeds should achieve a golden, aromatic toast. Remove from the oven and allow to cool.
5. Return the same large skillet to medium heat and add 2 tablespoons of the rice bran or canola oil. Once the oil shimmers, add the sliced plantain rounds. Fry them, turning the slices periodically and gently pressing down with a spatula, until they achieve a beautiful golden-brown color on all sides, typically 5 to 10 minutes. Transfer the fried plantain slices to a small bowl.
6. In the same skillet, warm another 2 tablespoons of oil over medium heat. Add the chopped large white onion and the minced 4 cloves of garlic. Season lightly with kosher salt. Cook, stirring occasionally, until the onions become soft and translucent, which should take about 5 minutes.
7. Stir in the canned diced tomatoes with their juices and the coarsely chopped tomatillos. Add another pinch of salt. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the skillet and let it cook for 15 minutes, allowing the flavors of the vegetables to meld and soften.
8. Drain the softened chiles, discarding the soaking water. Place the drained chiles in a high-speed blender. Add the cooled, roasted contents from the baking sheet (sesame seeds, nuts, fruits, spices, bread, tortilla). Begin blending, gradually adding the reserved chicken cooking liquid as needed, until the mixture is exceptionally smooth and resembles a thick, uniform paste. You will likely use between 1 1/2 and 3 cups of liquid to achieve this consistency.
9. Add the fried plantain slices, the cooked onion-tomato-tomatillo mixture, and the chipotle in adobo to the blender. Continue blending until the mole paste is incredibly smooth and velvety. If your blender is on the smaller side or appears too full, blend the mixture in batches, or transfer the contents to a large pot and use an immersion blender to achieve the desired smoothness.
10. In a large, deep pot, warm the remaining 3 tablespoons of oil over high heat until it shimmers and is quite hot. Carefully remove the pot from the heat. With extreme caution and swiftness, pour the entire contents of the blender into the hot oil all at once. Be prepared for aggressive sputtering as the mole hits the hot oil – this is a crucial step for flavor development.
11. Return the pot to high heat and cook the mole, stirring constantly to prevent it from sticking to the bottom, for 10 minutes. This process, known as “sazonar,” deeply develops the flavors. Add the cinnamon stick and approximately 2 cups of the reserved chicken cooking liquid. Bring the mole to a gentle simmer.
12. Continue to cook the mole for another 15 minutes, allowing the flavors to meld further and the sauce to thicken. Then, stir in the granulated sugar and the chopped Mexican chocolate. Cook for an additional 2 to 3 minutes, stirring continuously until the chocolate is completely melted and fully incorporated into the sauce. Taste the mole and adjust the seasoning with kosher salt as needed. Let the mole simmer gently for at least 30 minutes, or until you observe a thin layer of oil rising to the surface. This is the traditional indication that the mole is perfectly finished and its myriad flavors have harmonized.
13. When you are ready to serve, gently combine the shredded chicken meat with a generous amount of the warm mole sauce in a separate pan or bowl. Heat gently until the chicken is thoroughly warmed through and well-coated with the rich sauce.

Part 3: Assemble and Serve the Delicious Enchiladas

1. Preheat a clean, large skillet or griddle over medium heat. Working in small batches, place the soft corn tortillas in a single layer on the hot surface. Cook each tortilla for 3 to 4 minutes, flipping once, until they are heated through, softened, and pliable enough to roll without breaking.
2. As they are warmed, stack the tortillas on a platter, cutting board, or clean work surface and cover them with a clean kitchen towel. This will keep them warm and prevent them from drying out.
3. For each enchilada, spoon approximately 1/4 cup of the chicken-mole mixture in a neat line down the center of a warm tortilla.
4. Carefully fold the tortilla in half over the filling, or roll it tightly into a tube shape to securely enclose the delicious contents.
5. Arrange the prepared enchiladas on individual serving plates, typically 2 to 3 per person. Lavishly ladle more of the warm, rich mole sauce over the top of each enchilada, ensuring they are thoroughly covered.
6. Garnish generously with a sprinkle of toasted sesame seeds, a crumble of fresh queso fresco, and a few delicate slices of white onion. Serve immediately and savor this authentic Mexican masterpiece.