MOLE ENCHILADAS

1.     INTRODUCTION

Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Three states in Mexico claim to be the origin of mole: Puebla, Oaxaca and Tlaxcala. The states with the best known moles are Puebla and Oaxaca, but other regions in Mexico also make various types of mole sauces. Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. The dish has become a culinary symbol of Mexico’s mestizaje, or mixed indigenous and European heritage, both for the types of ingredients it contains as well as the legends surrounding its origin.

2.     MATERIALS AND METHODS

Materials:

·      8 dried New Mexico chiles, stemmed and seeded

·      1 oz. Mexican chocolate, such as Ibarra, roughly chopped

·      ½ tsp. dried oregano

·      ¼ tsp. ground cinnamon

·      4 saltine crackers or 2½ tbsp. bread crumbs

·      1 clove garlic

·      1 whole clove

·      ½ cup plus 1 tbsp. canola oil

·      Kosher salt, to taste

·      2 cups queso añejo, grated, plus more to garnish

·      ½ small yellow onion, minced

·      12 corn tortillas

Equipment:  

·      Sauce pan

·      Baking sheet

Preparation:

1.     Make the red chile sauce: Heat chiles in a 12″ skillet over high heat, and cook, turning as needed, until toasted, about 5 minutes; transfer chiles to a blender with chocolate, oregano, cinnamon, crackers, garlic, clove, and 1½ cups boiling water, and let sit for 5 minutes. Puree until smooth, and then pour sauce through a fine strainer into a bowl.

2.     Heat 1 tbsp. oil in a 2-qt. saucepan over medium-high heat, and add chile sauce; cook, stirring often, until reduced and thickened, about 6 minutes. Season with salt and set aside.

3.     To assemble the enchiladas, combine the queso añejo and onion in a small bowl and set aside. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.

4.     Using tongs, grasp all the tortillas in a stack and submerge in oil, swirling in oil until slightly fried and pliable, about 15 seconds. (The surface of the tortillas should puff up in tiny pockets in several places.) Remove from oil and set aside on a plate to cool. (Alternatively, you may wrap the tortillas in a damp towel towel and briefly microwave to steam.)

5.     Dip each tortilla in chile sauce until completely coated. Transfer to a plate and top with 3 tbsp. cheese filling; roll up like a cigar and sprinkle with more cheese. Serve immediately with rice and beans.

3.     RESULTS AND DISCUSSION

The recipe went very well.

4.     CITATION

In-class recipe