Mexican main

Enmoladas

Warm corn tortillas dipped in mole, folded around chicken and finished with sesame, onion and crema.

Jump to recipe More Mexican food
1 hr 8 minsPrep time
15 minsCook time
Serves 4Servings
MediumDifficulty
Enmoladas
About this dish

Enmoladas: the story on the plate

Warm corn tortillas dipped in mole, folded around chicken and finished with sesame, onion and crema.

Historical background

Enmoladas make mole practical for everyday meals, turning complex sauce into a tortilla-based main.

Why it is famous

Famous for bringing the flavour of mole into a comforting plate without the ceremony of a full mole feast.

Cultural significance

This dish shows how Mexican cuisine layers maize, chilli, regional produce and social eating into food with memory and identity.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

640Calories
31gProtein
55gCarbs
30gFat

Estimated nutrition per serving; actual values vary by ingredient brands, portion size and cooking fat retained.

Ingredients

What you need

  • 20 sesame seeds, Finish, toasted
  • 80 white onion, Finish, thinly sliced
  • 80 queso fresco, Finish, crumbled
  • 12 corn tortillas
  • 500 shredded cooked chicken
  • 600 mole sauce
  • 200 chicken stock
  • 45 neutral oil
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Warm tortillas or shape masa evenly. Slice toppings finely so every bite has balance.
  2. 2. Cook the meat, beans, chilli sauce or salsa until the raw edge has gone and the flavour is rounded.
  3. 3. Cook the tortilla base on a comal or in oil until flexible, crisp or lightly blistered as the dish requires.
  4. 4. Layer beans or sauce first, then filling, then fresh toppings. Cut lettuce, onion or cabbage very finely.
  5. 5. Serve hot with lime, salsa and simple garnishes.
Cook smarter

Tips, storage and serving advice

Shopping tips

For the most authentic result, buy Mexican chillies, corn tortillas, masa, crema, cheese or herbs from a Latin American grocer where possible.

Ingredient quality

Use ripe produce, fresh tortillas where relevant, and dried chillies that are pliable and fragrant rather than brittle or dusty.

Common mistakes

Do not rush chilli sauces, over-season before reducing, or bury the dish under too many toppings.

Chef’s tips

Balance the final plate with salt, lime and fresh garnish; Mexican food often comes alive in the final seasoning.

How to know it is cooked

The main ingredient should be tender, the sauce rounded and the raw chilli or onion edge softened.

Plating advice

Serve on warm plates with a neat central portion and fresh garnish placed last for colour.

Make ahead

Sauces, fillings and braises can usually be made ahead; keep fresh garnishes separate until serving.

Storage and reheating

Cool quickly and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water, stock or sauce to avoid drying out.

Wine pairing

What to drink with Enmoladas

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

Zinfandel / Primitivo wine pairing
#1 Great match Red

Zinfandel / Primitivo

Why it works: Chosen to balance Mexican chilli, lime, corn, herbs, richness and/or sweetness without overpowering the dish.

Ripe, spicy red with blackberry jam, pepper and warm spice. Works with barbecue, sausages, tomato-rich meat dishes and sweet-spiced sauces.

GrapeZinfandel, Primitivo
RegionCalifornia, Puglia
Wine flavourblackberry, raspberry jam, pepper, spice
Serve at16-18°C
  • Flavour bridge: Acidity and fruit refresh the palate while matching the dish’s main flavour profile.
  • Acidity: Bright acidity helps with lime, chilli, dairy or rich sauces.
  • Body: Body is matched to the weight of the dish.
  • Tannin: Moderate tannin avoids clashing with chilli.
  • Sweetness: Dry to lightly sweet balance depending on heat and richness.
  • Best for: Use as a helpful wine-style suggestion rather than a strict rule.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

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