Enchiladas de Mole (Enmoladas) 
Enchiladas de Mole (Enmoladas)
At the food market in Zinapécuaro, Michoacán, Mexico, there's a stand where the turkey mole is truly special. I love going to "Fonda Reyna" to buy a quart (about 1 liter) of mole sauce and make this delicious dish. It's very easy to prepare, and you can serve it with a piece of grilled beef, fried chicken, or other meats to make a complete meal for celebrating Mexican holidays.
Enchiladas de Mole (Enmoladas)
At the food market in Zinapécuaro, Michoacán, Mexico, there's a stand where the turkey mole is truly special. I love going to "Fonda Reyna" to buy a quart (about 1 liter) of mole sauce and make this delicious dish. It's very easy to prepare, and you can serve it with a piece of grilled beef, fried chicken, or other meats to make a complete meal for celebrating Mexican holidays.
Cooking Instructions
- 1
In a saucepan, heat the mole sauce over low heat. If needed, add a little water or broth to get a smooth texture—not too thick or too thin. Stir occasionally to prevent burning.
- 2
Meanwhile, in a skillet with very hot oil, quickly fry each tortilla one at a time (if using refrigerated tortillas; if they're fresh and warm, you can skip this step).
- 3
Have a serving platter ready. Dip each tortilla in the mole sauce, fold them, and arrange them on the platter. Serve with your favorite vegetable garnish and a piece of grilled beef or fried chicken. Top with sour cream and grated cheese.
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