THURSDAY'S RECIPE: ENCHILADAS POBLANAS Mole, Memory, and Corn in Every Bite
- Chef Yerika
- Sep 11
- 3 min read
Enchiladas poblanas aren't just any old dish: they're living history on a plate. With their dark, thick, spice-laden mole, this recipe embodies the cultural richness of Puebla and the ingenuity of Mexican cuisine. Here, we present them stuffed with juicy chicken, smothered in a deep, sweet mole, and finished with queso fresco, sour cream, and a touch of crunchy cilantro.
Origin and Meaning
Mole poblano is one of Mexico's culinary icons. Born from the fusion of pre-Hispanic ingredients and colonial techniques, it is said to have been created in a Puebla convent with the best ingredients available: dried chilies, spices, seeds, nuts, and chocolate.
Traditionally served with turkey or chicken, this mole has proudly adapted to enchiladas, becoming a generous, everyday version of a majestic recipe. The combination of the soft tortilla, shredded chicken, and deep mole is comforting and festive.
INGREDIENTS (4 people / 8 enchiladas)
For the filling:
2 cooked and shredded chicken breasts.
1/4 white onion.
1 bay leaf.
Salt to taste.
For the enchiladas:
8 corn tortillas (preferably from the day before)
1 cup vegetable oil (for gently frying tortillas)
For homemade mole poblano (simplified version):
3 mulato chilies.
2 pasilla chilies.
2 ancho chilies.
2 tablespoons of sesame seeds.
1/4 cup unsalted roasted peanuts.
1/4 cup of almonds.
1 toasted corn tortilla.
1/2 bolillo or fried hard bread.
1 fried ripe plantain (optional, for sweetness)
2 medium tomatoes.
1/4 onion.
2 cloves of garlic.
1 small tablet of metate chocolate (or Mexican table chocolate)
1/2 teaspoon of cinnamon.
2 cloves.
3 allspices.
1/2 teaspoon of anise.
3 cups of chicken broth.
1 tablespoon of butter or oil.
Salt to taste.
To serve:
1/2 cup heavy sour cream.
1/2 cup crumbled fresh cheese.
Fried or oven-toasted cilantro leaves.
Toasted sesame seeds (optional)
PREPARATION
1. Cook the chicken.
Boil the breasts with onion, bay leaves, and salt until tender. Shred and set aside.
2. Prepare the mole poblano.
Remove seeds and veins from the dried chilies.
Lightly fry them in oil until they puff up. Soak them in hot water for 15 minutes.
Roast the tomato, onion, and garlic.
Fry the nuts, tortilla, and bread in a tablespoon of butter.
Blend everything with the spices, chocolate, and a little broth.
Strain the mixture and cook in a pot with butter for 25 minutes over low heat, stirring constantly. Add more broth if necessary to adjust the texture. Salt to taste.
3. Lightly fry the tortillas.
Heat oil in a frying pan and fry the tortillas one by one for a few seconds to soften them without making them crispy. Drain on paper towels.
4. Assemble the enchiladas.
Fill each tortilla with chicken, roll them up, and place them on a warm plate or tray. Pour generously over the hot mole.
5. Decorate and serve.
Add cream in threads, sprinkle fresh cheese, place crispy cilantro on top and, if you like, some toasted sesame seeds.
CHEF YERIKA'S TOUCHES
To achieve a deeper flavor in the mole, add a tablespoon of white miso paste or a splash of dark soy sauce during the final cooking.
Crispy cilantro is achieved by frying the cleaned leaves in hot oil for 3–5 seconds and draining them on paper towels.
If the mole is prepared in advance, let it rest overnight: the flavors will blend much better the next day.
You can present this dish as "Mole Enchiladas with Confit Chicken" if you're adapting it to a more elegant menu.
These enchiladas not only nourish, they move.
Its aroma, texture, and depth evoke celebrations, ancient kitchens, and loving hands. It's a dish that honors tradition without fearing reinterpretation. Perfect for a special dinner, a family meal, or a menu that seeks to tell a story with every bite.
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