This Oaxacan-style dish is the perfect way to use Mole Coloradito sauce. In Oaxaca, enchiladas are traditionally made with mole coloradito or mole rojo. We always use queso fresco and fresh parsley leaves from the garden. Enchiladas are red (the mole), white (the cheese and onions), and green (the parsley)--the colors of the Mexican flag, and a “go to” dish for many occasions. You can stuff the triangles with chicken or cheese and fry lightly. Serve with black beans or a fried egg for breakfast or for a heartier meal, paired with a piece of grilled beef, pork or chicken. Or combine with a fresh green salad. You can use Mole Negro instead of the Mole Coloradito to make Enmoladas.
Makes 2 - 4 servings ( 1or 2 tortillas per person)
1 jar ¡Ya Oaxaca! Mole Coloradito Sauce or ¡Ya Oaxaca! Mole Rojo Sauce
¼ cup chicken stock, or water, if needed
¼ cup sunflower or vegetable oil
4 corn tortillas 7-8 inch
1 medium white onion, thinly sliced or cut in thin lengthwise wedges, kept fresh in cool water with the juice of half a lime
½ pound queso fresco, crumbled
16 sprigs ( 3/4 cup) flat-leaf parsley, leaves only
In a medium saucepan over medium heat, heat the mole sauce to a boil, stirring constantly. Lower the heat and simmer for 5 minutes. Add a little stock or water to thin the mole so that it just coats the back of a spoon, no more. Keep the mole hot.
In another 8-inch frying pan, heat the oil until hot. Fry each tortilla quickly, on both sides until soft and then drain and stack on a plate. You can blot them dry with paper towels. Submerge a tortilla in the mole sauce and coat both sides with the sauce. Place the coated tortilla on a plate and fold it in half, then fold it again to make a triangle. Place on a serving plate. Spoon more sauce on top. Garnish with some onion slices, queso fresco, and parsley. Repeat with another tortilla until all the plates are served.
Or make a larger portion by serving two tortillas on each plate. Lay the second tortilla on top of the first with the points going in the same direction. Spoon more sauce on top. Garnish with some onion slices, queso fresco, and parsley.
Repeat with the other tortillas, two per plate. Serve immediately.
Hint: If you get fresh, hot tortillas made with nixtamal, you can place them directly into the sauce and omit frying them.