Guide to Making Enmoladas with Oaxacan Black Mole Sauce

Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)


Mole, a rich and complex sauce that is the pride of Mexican cuisine, comes in many varieties. One of the most revered is Mole Negro, hailing from the Oaxaca region. This dark, velvety sauce is a symphony of flavors, combining chili peppers, chocolate, spices, and more. Enmoladas, a delicious and unique dish, showcase this exquisite sauce. In this step-by-step Guide to Making Enmoladas, we will take you on a journey to prepare Enmoladas with Oaxacan Black Mole Sauce, providing insights into this traditional Mexican delicacy.


To make Enmoladas with Oaxacan Black Mole Sauce, you will need the following ingredients:

For the Mole Sauce:

– 4-5 dried ancho chilies
– 4-5 dried pasilla chilies
– 2-3 dried mulato chilies
– 4-5 cloves of garlic
– 1 small onion
– 1/2 cup of sesame seeds
– 1/2 cup of almonds
– 1/2 cup of raisins
– 1/2 cup of stale bread
– 1 small ripe plantain
– 1 small tomato
– 1 small tomatillo
– 1 cinnamon stick
– 2-3 cloves
– 2-3 allspice berries
– 2-3 black peppercorns
– 2 tablets of Mexican chocolate (unsweetened)
– 4 cups of chicken or vegetable broth
– 1/4 cup of lard or vegetable oil
– Salt to taste

For the Enmoladas:

– Corn tortillas
– Cooked and shredded chicken, beef, or vegetables (filling)
– Mexican crema or sour cream
– Crumbled queso fresco or cotija cheese
– Sliced red onions
– Chopped fresh cilantro

Preparing the Chilies:

Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)

1. Start by removing the stems and seeds from the dried chilies. Use a pair of scissors to carefully cut them open and remove the seeds. Be cautious, as the seeds contain a lot of heat. After cleaning, tear the chilies into smaller pieces.

2. Heat a dry skillet over medium heat and toast the cleaned chilies for a few seconds on each side. This process awakens the flavors of the chilies but be cautious not to over-toast them, as it can make the sauce bitter.

3. Once toasted, place the chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes, or until they become soft and pliable.

Toasting the Nuts and Seeds:

In the same skillet you used for the chilies, toast the sesame seeds, almonds, and raisins until they become fragrant and the seeds start to brown. This should take about 5-7 minutes. Stir frequently to avoid burning.

Preparing the Aromatics:

In a separate skillet, toast the garlic cloves, onion, cinnamon stick, cloves, allspice, and black peppercorns until they are lightly browned and aromatic.

Making the Mole Paste:

Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)

Once the chilies are soft, remove them from the soaking water and place them in a blender along with the toasted nuts and seeds, the toasted aromatics, the stale bread, the ripe plantain, tomato, and tomatillo. Add a little of the chili soaking water and blend until you have a smooth paste.

Cooking the Mole:

In a large, deep pot, heat the lard or vegetable oil over medium heat. Once hot, add the mole paste and stir constantly. Cook for about 10-15 minutes until the mixture thickens, darkens, and becomes aromatic.

Adding the Broth and Chocolate:

Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)

1. Slowly pour in the chicken or vegetable broth, stirring continuously to avoid lumps. Allow the mole to simmer for 30-40 minutes, or until it thickens and deepens in color. Stir occasionally.

2. Break the Mexican chocolate tablets into the mole and let them melt. This is where the distinctive bittersweet flavor comes from. Continue simmering for another 15-20 minutes until the mole is thick and velvety. If it gets too thick, you can add more broth to reach your desired consistency. Season with salt to taste.

Assembling the Enmoladas:

1. Warm your corn tortillas in a dry skillet or over an open flame until they are soft and pliable.

2. Place a generous spoonful of the mole sauce onto the center of each tortilla, followed by your choice of filling (shredded chicken, beef, or vegetables).

3. Fold the tortilla in half, enclosing the filling, and then fold it in half again to form a triangle or envelope shape. Repeat for all the tortillas.

Serving and Garnishing:

Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)

1. Place the Enmoladas on serving plates, and drizzle more mole sauce over the top.

2. Finish with a dollop of Mexican crema or sour cream, a sprinkle of crumbled queso fresco or cotija cheese, sliced red onions, and freshly chopped cilantro.

Enjoy Your Enmoladas:

Serve your Enmoladas immediately and savor the rich and complex flavors of this Oaxacan delicacy. The balance of sweet, spicy, and savory in the Mole Negro will surely leave your taste buds delighted.


Enmoladas with Oaxacan Black Mole Sauce (Mole Negro) are a true labor of love and a testament to the rich culinary traditions of Mexico. While preparing this dish can be time-consuming, the end result is well worth the effort. The velvety, bittersweet, and incredibly flavorful mole sauce, combined with your choice of filling, creates a gastronomic masterpiece that will leave you with a deep appreciation for the complexities of Mexican cuisine. So, next time you’re in the mood for something truly special, consider embarking on the journey of Guide to Making Enmoladas with Oaxacan Black Mole Sauce with Oaxacan Black Mole Sauce. Your taste buds will thank you.

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