I had a blast sharing Mole Enchiladas with fun host Christine on 11 Alive’s Atlanta and Company this week! Easy, Fast and Fun Mole Sauce topping Enchiladas that you stuff with your favorite ingredients. Click HERE to check out the video!
February is the Chocolate month of the year! Woohoo! We can enjoy chocolate in more than just sweet dishes, it’s also awesome in savory. Here’s a recipe for Mexican Mole inspired Enchiladas that you can whip up for your Valentine – or anytime!
Enchilada Mole Sauce
The name Mole refers to a number of different of sauces in Mexico – most often containing chili, chocolate and cinnamon. I’m using the name Mole quite liberally for this sauce, but with its cinnamon, chile and chocolate it reminds me of traditional Mole flavor.
Use this sauce to top enchiladas that are stuffed with roasted red peppers, black beans, roasted mushrooms, corn, hominy, shredded spinach or salsa or a little cheese, (or not!) Garnish with chopped cilantro.
- 3 TB Extra Virgin Olive Oil
- 1 Cup Chopped Red Onion
- 1 Tsp Dried Oregano
- 1 Tsp Cumin
- ¼ Tsp Cinnamon
- 4 Grated Garlic Cloves
- 3 – 4 TB Whole Wheat Flour
- 5 TB Chile Powder
- 4 Cups Veggie Broth
- 1 OZ 70% or higher Chocolate
Heat oil in a large sauté pan over medium high heat. Sauté the onion with the oregano, cumin and cinnamon until soft about 7-8 minutes and add the garlic. Cook and stir for a minute or until aromatic.
Stir in the flour and chili powder, then slowly add the broth, reduce the heat and simmer until the sauce reaches the desired consistency. Stir in the chocolate until it melts and is well blended.
Yes, you can drink wine with Mexican food! Did you know that the oldest known winery in North America is located in Coahuila, Mexico – it was established in 1597! I’m enjoying a fruit forward rosé from California with the enchiladas right now. The pretty bottle is full of a blend of juicy Monterey County grapes – Syrah, Grenache, and Pinot Noir.