Mole Poblano Enmoladas is a traditional Mexican recipe for a classic vegetarian dish of fried totrillas wrapped around a mushroom and onion filling and served in mole poblano. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mole Poblano Enmoladas.
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Enmoladas are a traditional Mexican dish consisting of warm corn tortillas that lightly fried, folded or rolled around a filling, and completely smothered in a rich, flavourful mole sauce. Similar to enchiladas, they swap the standard red or green chilli sauce for velvety, complex mole. This is a vegetarian version with mushrooms and tofu cooked in mole poblano.
For the Enmoladas:
8 Corn Tortillas
225g Mushrooms, sliced
¼ Onion, sliced thinly
To Garnish the Enmoladas:
Toasted sesame seeds
Crumbled tofu
Thin slices of onion
Avocado
coriander leaves, to garnish
Method:
Place the mole poblano in a medium-sized saucepan. Add 120ml water or vegetable stock and bring to a gentle simmer, stirring to combine. Add more liquid if needed to get the sauce to the correct consistency.
Set a large frying pan over medium heat. Add a little oil and use to fry the onion and mushrooms until golden brown. Season with salt and pepper to taste.
Soften your corn tortillas by heating them briefly in the oven or microwave until you can roll then easily.
Fill the tortillas with the mushroom mixture and roll. Set on a serving plate and pour mole sauce on top of them.
Sprinkle with sesame seeds and top with sliced onions, avocado and crumbled tofu. Finish by garnishing with a few coriander leaves
