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Enmoladas – Not Only For Chocolate Lovers

Enmoladas are rolled up tortillas served with a dark mole sauce. Dark mole is made with several chilies, nuts, and chocolate. The preparation is usually labor-intensive and time-consuming. All ingredients are roasted in multiple batches, then finely chopped to create a smooth sauce, and finely cooked for hours.

Enmoladas Ingredients

Enmoladas Ingredients

Skip the Work

This recipe is a flavorful shortcut. Our spice kit includes all three important chilies: Ancho, guajillo, and pasilla. And they are already ground which makes the cooking much faster.

Keep the Flavor

Three chilies create the basis for the irresistible taste of dark mole. Ancho has fruity elements with notes of tobacco. Pasilla adds raisin-like sweetness. Guajillo brings slightly more heat with a pine-berry note.

How to Skip the Shredding

You don’t like to shred the chicken? Use the ground meat or pour the sauce over roasted chicken and serve tortillas as a side. For the vegetarian version, substitute the chicken with black beans or pinto beans. Drain and rinse the beans before you add them to the stew.

The Enmoladas Culinary Spice Kit includes the following spices:

[1] Ancho chili powder, pasilla chili powder, cinnamon, oregano

[2] Guajillo chili powder (use to taste)

You can create your own Enmoladas spice blend with this simple recipe:
Each 2.5 tsp ancho and pasilla chili powder. 1/2 tsp cinnamon. 1 tsp oregano.

The complete recipe spice kit is also available in our shop. Limited time only!   
Discover New Flavors


  • For a vegetarian version, substitute chicken with black beans or pinto beans from a can, rinsed.
  • A good substitute for chicken breast is ground meat, for instance beef.
  • Use any other stew meat for the chicken and cook it longer until the meat is done.

Print Recipe
Course Chicken, Sauce
Cuisine Mexican
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Course Chicken, Sauce
Cuisine Mexican
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You might have
  1. Cook rice according to package instructions.
  1. In a large PAN, heat 2 tbsp oil.
  2. Add garlic and onions. Stir-fry 3 minutes over medium-low heat.
  3. Add chicken, bell pepper, Enmoladas Spices [1].
  4. Add to taste: salt, pepper, Enmoladas Spices [2].
  5. Stir-fry 5 minutes over medium heat.
  6. Stir in broth and tomato puree.
  7. Add salt & pepper to taste.
  8. Cover. Bring to boil.
  9. Cook 15 minutes over medium-low heat.
  10. Stir in almond butter and chocolate. '
  11. Add sugar to taste.
  12. Cook 10 minutes over low heat.
  13. Take chicken out and shred it with two forks.
  1. In a separate PAN, heat some oil and fry each tortilla 15 seconds on each side.
  1. Fill each tortilla with some chicken, sauce, optional tomato slices and lettuce. Roll it up.
  1. Place roll on plate, top with sauce.
  2. Serve with rice and avocado with lime juice.
  3. Optional sprinkle with cheese and/ or sour cream.
  4. Enjoy!
Recipe Notes



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