Luminous, bold, and bursting with flavor, yellow mole enchiladas offer a vibrant twist on a beloved Mexican classic. This zesty delight combines the rich, savory depth of traditional mole with a sunny, tangy kick that awakens the palate and invites you on a culinary adventure. Whether you’re a seasoned mole aficionado or a curious food lover eager to explore new tastes, yellow mole enchiladas promise a harmonious blend of spices, textures, and colors that celebrate the rich heritage and inventive spirit of Mexican cuisine. Join us as we uncover the origins, ingredients, and irresistible charm behind this dazzling dish.
Yellow Mole Enchiladas bring a vibrant twist to traditional Mexican cuisine, bursting with zesty, bright flavors that dance on the palate. This recipe captures the essence of sunlit kitchens where this dish was born-infused with earthy chilies, aromatic spices, and the subtle sweetness of fresh fruits and vegetables. The rich history and distinctive taste of yellow mole enchiladas make it a memorable culinary experience, perfect for those seeking a bold yet approachable meal.
Prep and Cook Time
- Readiness: 25 minutes
- Cooking: 40 minutes
- Total: 1 hour 5 minutes
Yield
Serves 6 generous portions
Difficulty Level
Medium – Ideal for home cooks ready to elevate their enchilada skills.
Ingredients
- Yellow Mole Sauce:
- 5 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1 cup roasted tomatillos, husked and rinsed
- 1 medium onion, quartered
- 3 garlic cloves, peeled
- 1/2 cup roasted almonds
- 1/4 cup golden raisins
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 tbsp white vinegar
- 2 cups chicken or vegetable broth
- 1 tbsp olive oil
- Salt to taste
- Enchiladas:
- 12 corn tortillas
- 3 cups cooked shredded chicken (optional for vegetarian use sautéed mushrooms)
- 1 1/2 cups shredded queso fresco or Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chilies: In a dry skillet, toast the guajillo and ancho chilies over medium heat for 1-2 minutes until fragrant but not burnt. Transfer to a bowl and cover with hot water. Soak for 20 minutes until softened.
- Roast Aromatics: While chilies soak, roast the tomatillos, onion, and garlic in a hot skillet or under a broiler until charred spots appear and the vegetables soften, about 8 minutes. Set aside to cool.
- Blend the Sauce: Drain the chilies and transfer to a blender. Add roasted tomatillos, onion, garlic, almonds, raisins, cumin, oregano, cinnamon, vinegar, and 1 cup of broth. Blend until perfectly smooth. Add additional broth if needed to reach a pourable consistency.
- Sauté and Simmer: Heat olive oil in a saucepan over medium heat. Pour in the blended mole sauce and cook, stirring frequently enough, until it thickens slightly, around 10-12 minutes. Season with salt to taste.
- Assemble the Enchiladas: Warm tortillas individually in a skillet until pliable. Dip each tortilla briefly into the warm yellow mole sauce, then fill with shredded chicken and a sprinkle of cheese.Roll tightly and place seam-side down in a baking dish.
- Top and bake: Pour remaining yellow mole sauce evenly over the arranged enchiladas. Sprinkle with remaining cheese. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until cheese is melted and bubbly.
- garnish and Serve: Scatter chopped cilantro over the hot enchiladas and serve with lime wedges on the side for a bright finish.
Tips for Success
- For an extra smoky note, char the chilies slightly longer but avoid burning them, which causes bitterness.
- To make this dish vegetarian, substitute shredded chicken with sautéed mushrooms or roasted squash. the yellow moleS depth will complement either choice beautifully.
- Prepare the yellow mole sauce a day ahead to allow the flavors to meld further,enhancing its complexity.
- Warm the tortillas individually just before assembling to prevent cracking and tearing during rolling.
- Leftovers store well in an airtight container refrigerated up to 3 days. Reheat covered in the oven to preserve texture.
Serving Suggestions
Pair your vibrant yellow mole enchiladas with fragrant Mexican rice and a crisp jicama salad topped with lime and chili powder for a well-rounded meal. A side of refried black beans adds creaminess and depth, while a chilled citrusy margarita perfectly balances the dish’s earthy warmth.Garnish generously with fresh cilantro and sliced avocado to add freshness and texture contrasts.
| Nutrient | Per serving |
|---|---|
| Calories | 430 kcal |
| Protein | 32 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
Q&A
Q&A: Discover the Zesty Delight of Yellow Mole Enchiladas
Q: What exactly are Yellow Mole Enchiladas?
A: Yellow Mole Enchiladas are a vibrant twist on the classic Mexican dish, featuring tender tortillas filled with savory ingredients and smothered in a uniquely flavorful yellow mole sauce. Unlike more common darker mole varieties, this sauce is bright, zesty, and bursting with a harmonious blend of spices and ingredients that dance on your palate.
Q: How does yellow mole differ from traditional mole sauces?
A: Traditional mole sauces often have deep, rich colors like dark brown or red, made with ingredients such as chocolate, chilies, nuts, and spices. yellow mole stands out by incorporating yellow chilies, aromatic spices like cumin and coriander, and sometimes even fresh ingredients like tomatillos or yellow tomatoes, resulting in a lighter, tangier, and more citrusy profile.
Q: What ingredients make yellow mole so special?
A: The magic of yellow mole lies in its bright combination of ingredients-yellow chilies add a gentle heat, while spices like turmeric and cumin lend earthy warmth. frequently enough combined with garlic, onion, nuts, and a splash of citrus, these components create a zesty, layered sauce that complements the enchiladas without overwhelming them.
Q: Can yellow mole enchiladas be made vegetarian or vegan?
A: Absolutely! Yellow mole’s versatility shines here. Swap out traditional fillings like chicken or cheese for roasted vegetables, mushrooms, or beans. Ensure the mole sauce is made without animal products, and you’ll have a vibrant, plant-based dish that doesn’t sacrifice flavor.
Q: What dishes or sides pair well with Yellow Mole Enchiladas?
A: To complete the meal, consider serving Yellow Mole Enchiladas with fresh Mexican rice, refried beans, or a crisp jicama salad. A side of pickled red onions or a squeeze of lime can add refreshing contrasts that brighten the plate even more.
Q: Where did yellow Mole originate?
A: While mole sauces have deep roots throughout Mexico, the yellow mole variation is a regional specialty found in certain areas like Puebla and Oaxaca. It embodies local ingredients and traditions, showing how mole continually evolves to celebrate diverse flavors within Mexican cuisine.
Q: Why should food lovers give Yellow Mole enchiladas a try?
A: If you crave something familiar yet exciting,Yellow mole Enchiladas offer a stunning balance of spice,zest,and richness.They invite you to explore a lesser-known side of mole and discover how versatile and vibrant Mexican cooking can be-one delicious bite at a time.
in summary
As the vibrant hues and bold flavors of yellow mole enchiladas dance across your palate, you’re reminded that Mexican cuisine is a treasure trove of culinary artistry waiting to be explored. This zesty delight,with its harmonious blend of spices,tangy notes,and rich tradition,invites both seasoned food lovers and curious newcomers to savor every bite. So next time you crave a dish that tells a story through taste,let yellow mole enchiladas lead you on a flavorful journey-one that celebrates heritage,creativity,and the joy of eating well.
