Mole Enchiladas de Salmon
Mole is a culinary showcase of Mexican Cuisine and reflects the integration of ingredients introduced from Europe with those ingredients native to Mexico. Moles made with complex combinations of ingredients most likely created in Puebla Mexico in the 16th century. This mole is called Mole Poblano. But you will find many other varieties of mole, especially in the state of Oaxaca, the Land of Seven Moles. Some argue that simpler moles originate from pre-hispanic recipes.
Making your own mole is intimidating because it can include up to 20-30 ingredients and therefore it’s labor intensive to make from scratch. Fear not, because today there are excellent selections of good commercial moles, and that’s what I use in this recipe.
Ingredients
Makes 12 enchiladas
1 lb fresh salmon fillet
¼ lb fresh carrots diced ¼ inch
1 cup diced onion
8 oz mole rojo
8 oz fresh tomatoes
½ cup chicken broth
2 tbsp sesame seeds roasted
1 dozen corn tortillas
8 oz blue cheese
2-4 tablespoons heavy creme or half and half
Salmon Preparation
Add 1 tablespoon of olive oil in a sauté pan and sauté the onions for 4 minutes, and set aside.
Allow the salmon to come to room temperature then bring the oven to 350℉. In a un-greased baking dish, place the salmon skin down. Lightly coat the top with olive oil, salt and pepper then bake for 15 min or until the salmon just flakes when tested with a fork.
Allow the salmon to cool and with a spatula, gently lift the salmon off the skin and discard the skin. Place salmon in a bowl and using a fork, lightly shred the salmon then gently mix-in the onions and fresh carrots. Cover and temporarily store in the refrigerator.
Mole Preparation
Place the sesame seeds in a small pan and roast the seeds with a medium low flame. Frequently stir the seeds until golden then set aside. Sesame seeds will later be sprinkled over the enchiladas.
Cook the tomatoes in boiling water for several minutes, cool, peel discarding the skins, liquify and strain the sauce through a strainer. Set sauce aside.
Place the mole paste in a sauté pan. Use a wooden spoon or stiff spatula to breakup the mole paste and add small amounts of the chicken broth a little at a time until the paste is completely dissolved.
Add the tomato to the mole and simmer for 15 minutes, adding broth or water to achieve the consistency of pancake batter that slowly runs off the spoon.
Cheese Sauce Preparation
You may choose to make a traditional cheese sauce using butter, flour, milk, creme and cheese. U-tube has great examples on how to make a cheese sauce. Or, bring the cheese to room temperature, place it in a bowl with a tablespoon of creme and stir to create a cheese sauce adding additional amounts of creme as needed. (Not all blue cheese is soft, so melting could be necessary.
Making the Enchilada
Review the illustrations below and follow these instructions. Place 4 tablespoons of sauce on a dinner size plate. Using a comal or pancake skillet, heat a tortilla on each side sufficiently to make the tortilla pliable so it’s easy to roll. Place a tortilla over the sauced plate and rotate it in a circular motion to coat the bottom side of the tortilla uniformly with sauce. Add another tablespoon or two of sauce on the open face of the tortilla and spread the sauce evenly. Place 2 tablespoons of filling on the tortilla about ½ inch from the edge and roll the tortilla tightly. Lay the assembled enchilada seam side down on a serving plate or tray.
Plating
At the time of serving, spread more mole sauce on top of each enchilada, warm them in the oven or microwave. Lightly sprinkle sesame seeds over the enchilada then spoon a narrow strip of cheese sauce along the top. Serve with white rice and a vegetable of your choice.
Note
I prefer to balance spicy entrees with plain white rice and unadulterated vegetables, especially with mole, a sauce of complex flavors. The moles types are various and include Poblano, Negro, Coloradito, Amarillo, Verde, Pipián and others from Mexican families that maintain mole traditions through generations.
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