El Cielo Recipe: Corn tortillas filled with tender shredded chicken, smothered in rich Oaxaca-style Black Mole and topped with crema, cheese and onion.
Serves 4 | Prep & cook: 30 minutes
From El Cielo
🍗 Fresh Ingredients
✨ To Serve
1. Prepare the chicken
Cook the chicken breasts in lightly salted water or chicken stock until tender. Allow to cool slightly, then shred using two forks. Set aside and keep warm.
2. Prepare the mole
Add the El Cielo Oaxaca-Style Black Mole to a saucepan over medium-low heat. Gradually add chicken stock, stirring until you have a smooth, velvety sauce that's thick enough to coat the tortillas.
Simmer gently for 5–8 minutes, stirring occasionally.
3. Warm the tortillas
Heat a little oil in a frying pan and quickly warm each El Cielo Corn Tortillas for around 10–15 seconds per side. You want them soft and flexible, not crispy.
4. Dip & fill
Dip each warm tortilla into the black mole, making sure both sides are generously coated.
Place some shredded chicken in the centre, fold the tortilla in half and arrange on a serving plate. Repeat with the remaining tortillas.
5. Make them extra mole-y 🖤
Spoon a little more warm black mole over the top of the enmoladas.
6. Finish & serve
Top with crumbled queso fresco, crema, sliced onion, coriander and sesame seeds.
Serve immediately with warm El Cielo Beans, on the side.
Don't overcook your tortillas before dipping them into the mole. A quick warm-up makes them flexible enough to fold while still allowing them to soak up that beautiful El Cielo Oaxaca-Style Black Mole
Why choose just one? Try your enmoladas with Green Mole, Red Mole or Black Mole Powder and create a colourful Mexican feast. Mix and match your favourite flavours for a plate that looks as good as it tastes. 🇲🇽✨
