The Envueltos de mole
A recipe from Puebla which is why this dish is called envueltos instead of enchiladas; basically this traditional dish consists of enchiladas covered by a simple mole that is easy to make. For more ease you can also use readymade mole as shown in other recipes from this section, but this will change the outcome of this dish…
Recipe for the Envueltos de Mole
Ingredients:
* 30 Corn tortillas,
For the mole:
* 250 grams of lard
* Sugar to taste
* 1 lb. mulato chile, seeded
* 1/2 lb. dry chipotle chiles, seeded
* 2 lb. of red tomatoes boiled
* 2 plantains, peeled and fried
* 1 cinnamon stick
* 1 tortilla
* 1 large mexican chocolate tablet,
* 1 bolillo bread roll
* 2 cups chicken broth
The filling:
* 3 chicken breasts
* 1 carrot
* 1 stalk of celery
* 1/2 onion
* 2 clove of garlic
* Salt to taste
* 2 tablespoons lard
* 1 onion, finely chopped
* 2 plantains peeled chopped
* 2 apples, peeled and chopped
* 2 tablespoons raisins or to taste
* 2 tablespoons blanched almonds, chopped or to taste
* 2 tablespoons orange liqueur (Grand Marnier)
* 1 lb. canned tomatoes, blended and strained
* 2 Cilantro branches, washed and chopped
* Salt and pepper to taste
To decorate:
* 1 onion, thinly sliced
* Sesame seeds, roasted
* White rice, cooked
* Queso añejo cheese, crumbled
Preparation:
* 30 Corn tortillas,
For the mole:
* 250 grams of lard
* Sugar to taste
* 1 lb. mulato chile, seeded
* 1/2 lb. dry chipotle chiles, seeded
* 2 lb. of red tomatoes boiled
* 2 plantains, peeled and fried
* 1 cinnamon stick
* 1 tortilla
* 1 large mexican chocolate tablet,
* 1 bolillo bread roll
* 2 cups chicken broth
The filling:
* 3 chicken breasts
* 1 carrot
* 1 stalk of celery
* 1/2 onion
* 2 clove of garlic
* Salt to taste
* 2 tablespoons lard
* 1 onion, finely chopped
* 2 plantains peeled chopped
* 2 apples, peeled and chopped
* 2 tablespoons raisins or to taste
* 2 tablespoons blanched almonds, chopped or to taste
* 2 tablespoons orange liqueur (Grand Marnier)
* 1 lb. canned tomatoes, blended and strained
* 2 Cilantro branches, washed and chopped
* Salt and pepper to taste
To decorate:
* 1 onion, thinly sliced
* Sesame seeds, roasted
* White rice, cooked
* Queso añejo cheese, crumbled
Preparation:
1) We begin by first making the mole; in a saucepan melt half the lard, then add the sugar and letting it caramelize a bit, then added the peppers and fry quickly to prevent burning and removed from the pan, in the very same fat fry While bananas, cinnamon, the tortilla, chocolate and bread.
Liquefy everything thoroughly, with the chilies and tomatoes and strain to remove unwanted solids.
2) Put the lard remaining in the pan, pour the salsa we just blended in, add the chicken broth and simmer for about 20 minutes over low heat or until the mole gets its signature thick texture.
3) Now we turn to making the filling of our enchiladas; sautee onion in melted lard, add chopped fruits, raisins and almonds, add the strained tomatoes, cilantro then season with salt and pepper to taste, simmer until the tomato is cooked, is Add the orange liqueur, adjust seasoning with salt if needed and pull away from the fire.
4) Finally, dip the tortillas in the hot mole sauce, at their center place some stuffing then roll them up and place on each individual dishes, sprinkle with crumbled cheese, a bit of sesame seeds and decorate further with onion slices; serve with some white rice on the side...
2) Put the lard remaining in the pan, pour the salsa we just blended in, add the chicken broth and simmer for about 20 minutes over low heat or until the mole gets its signature thick texture.
3) Now we turn to making the filling of our enchiladas; sautee onion in melted lard, add chopped fruits, raisins and almonds, add the strained tomatoes, cilantro then season with salt and pepper to taste, simmer until the tomato is cooked, is Add the orange liqueur, adjust seasoning with salt if needed and pull away from the fire.
4) Finally, dip the tortillas in the hot mole sauce, at their center place some stuffing then roll them up and place on each individual dishes, sprinkle with crumbled cheese, a bit of sesame seeds and decorate further with onion slices; serve with some white rice on the side...
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