# Mole Enchiladas Rojas ## Description A complex and traditional Mexican dish featuring handmade corn tortillas filled with refried beans and queso fresco, topped with an authentic red mole sauce made from dried chilies, spices, and chocolate. This labor-intensive recipe represents the pinnacle of Mexican cuisine, originating from Oaxaca, where mole is considered a sacred dish served at celebrations and special occasions. ## Quick Facts - Calories: 485 per serving - Prep Time: 90 minutes - Cook Time: 60 minutes - Total Time: 150 minutes - Servings: 2 - Difficulty: hard - Cuisine: Mexican - Health Score: 8.5/10 ## Nutrition Per Serving - Calories: 485 - Protein: 18g - Carbohydrates: 62g - Fat: 22g - Fiber: 14g - Sugar: 12g - Sodium: 680mg ## Dietary Information This recipe is: Vegetarian, Gluten-Free ## Ingredients (2 servings) - 6 whole dried guajillo chilies (deseeded and deveined) - 3 whole dried ancho chilies (deseeded and deveined) - 2 medium roma tomatoes (quartered) - 0.5 medium white onion (quartered) - 4 whole garlic cloves (peeled) - 6 small corn tortillas (preferably homemade) - 1.5 cups refried black beans (homemade or canned) - 150 grams queso fresco (crumbled) - 20 grams Mexican chocolate (or dark chocolate with cinnamon) - 2 tablespoons sesame seeds (toasted) - 2 tablespoons pumpkin seeds (toasted) - 2 tablespoons raisins - 1 small corn tortilla (torn into pieces for thickening) - 0.5 teaspoon ground cumin - 0.25 teaspoon ground cinnamon - 0.125 teaspoon ground cloves - 0.25 teaspoon black pepper (freshly ground) - 0.5 teaspoon mexican oregano (dried) - 3 tablespoons vegetable oil (divided) - 2 cups vegetable broth (warm) - 1 teaspoon salt (or to taste) - 0.25 cup mexican crema (for garnish) - 0.25 cup fresh cilantro (chopped, for garnish) ## Instructions 1. Toast the cleaned chilies in a dry skillet over medium heat for 30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 2 cups hot water. Soak for 30 minutes until softened. 2. Meanwhile, char the tomatoes, onion, and garlic in the same dry skillet over medium-high heat, turning occasionally until blackened in spots and softened, about 15 minutes. Set aside. 3. In the same skillet, toast sesame seeds and pumpkin seeds separately until golden, about 2-3 minutes each. Transfer to a small bowl and set aside. 4. Toast the torn tortilla pieces until crispy and golden, about 3 minutes. Add to the seeds bowl. 5. Drain the softened chilies, reserving the soaking liquid. In a blender, combine chilies, charred vegetables, toasted seeds and tortilla, raisins, cumin, cinnamon, cloves, pepper, and oregano. Add 1 cup of chili soaking liquid and blend until completely smooth, about 3 minutes. 6. Strain the sauce through a fine-mesh sieve, pressing solids with a spoon to extract all liquid. Discard solids. 7. Heat 2 tablespoons oil in a large saucepan over medium-high heat. When shimmering, carefully pour in the strained sauce (it will splatter). Fry the sauce, stirring constantly, for 5 minutes until darkened and thickened. 8. Reduce heat to low, add chocolate and stir until melted. Gradually add warm broth until sauce reaches nappe consistency (coats the back of a spoon). Season with salt. Simmer gently for 20 minutes, stirring occasionally. 9. While sauce simmers, warm the refried beans in a small pot. Heat remaining oil in a skillet and quickly pass each tortilla through it to soften, about 5 seconds per side. 10. Fill each tortilla with 1/4 cup warm beans and 2 tablespoons queso fresco. Roll tightly and place seam-side down on serving plates, 3 per plate. 11. Ladle generous amount of mole sauce over enchiladas, covering completely. Garnish with remaining queso fresco, drizzle with crema, and sprinkle with cilantro. Serve immediately. ## Allergen Information Contains: sesame, tree nuts ## Tags authentic, traditional, mole, enchiladas, oaxacan, vegetarian, complex, celebration ## Source Recipe by: CalorieGram AI ## Machine-Readable Data ### Recipe Metadata ```json { "id": "2ea3496f-81b2-4fac-82c4-f898d6d68e27", "youtube_id": null, "title": "Mole Enchiladas Rojas", "cuisine_type": "Mexican", "meal_type": [ "lunch" ], "difficulty_level": "hard", "servings": 2, "prep_time_minutes": 90, "cook_time_minutes": 60, "total_time_minutes": 150, "health_score": 8.5, "created_at": "2025-06-24T06:38:44.000Z", "updated_at": "2025-06-24T06:38:44.000Z" } ``` ### Ingredients Data ```json { "servings": 2, "ingredients": [ { "name": "dried guajillo chilies", "amount": 6, "unit": "whole", "notes": "deseeded and deveined" }, { "name": "dried ancho chilies", "amount": 3, "unit": "whole", "notes": "deseeded and deveined" }, { "name": "roma tomatoes", "amount": 2, "unit": "medium", "notes": "quartered" }, { "name": "white onion", "amount": 0.5, "unit": "medium", "notes": "quartered" }, { "name": "garlic cloves", "amount": 4, "unit": "whole", "notes": "peeled" }, { "name": "corn tortillas", "amount": 6, "unit": "small", "notes": "preferably homemade" }, { "name": "refried black beans", "amount": 1.5, "unit": "cups", "notes": "homemade or canned" }, { "name": "queso fresco", "amount": 150, "unit": "grams", "notes": "crumbled" }, { "name": "Mexican chocolate", "amount": 20, "unit": "grams", "notes": "or dark chocolate with cinnamon" }, { "name": "sesame seeds", "amount": 2, "unit": "tablespoons", "notes": "toasted" }, { "name": "pumpkin seeds", "amount": 2, "unit": "tablespoons", "notes": "toasted" }, { "name": "raisins", "amount": 2, "unit": "tablespoons", "notes": null }, { "name": "corn tortilla", "amount": 1, "unit": "small", "notes": "torn into pieces for thickening" }, { "name": "ground cumin", "amount": 0.5, "unit": "teaspoon", "notes": null }, { "name": "ground cinnamon", "amount": 0.25, "unit": "teaspoon", "notes": null }, { "name": "ground cloves", "amount": 0.125, "unit": "teaspoon", "notes": null }, { "name": "black pepper", "amount": 0.25, "unit": "teaspoon", "notes": "freshly ground" }, { "name": "mexican oregano", "amount": 0.5, "unit": "teaspoon", "notes": "dried" }, { "name": "vegetable oil", "amount": 3, "unit": "tablespoons", "notes": "divided" }, { "name": "vegetable broth", "amount": 2, "unit": "cups", "notes": "warm" }, { "name": "salt", "amount": 1, "unit": "teaspoon", "notes": "or to taste" }, { "name": "mexican crema", "amount": 0.25, "unit": "cup", "notes": "for garnish" }, { "name": "fresh cilantro", "amount": 0.25, "unit": "cup", "notes": "chopped, for garnish" } ] } ``` ### Nutrition Data (per serving) ```json { "calories": 485, "macros": { "protein_g": 18, "carbs_g": 62, "fat_g": 22, "fiber_g": 14, "sugar_g": 12, "sodium_mg": 680 }, "dietary_tags": { "vegan": false, "vegetarian": true, "gluten_free": true, "dairy_free": false, "nut_free": false } } ``` --- This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform. 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