Introduction
Mexican cuisine is renowned for its vibrant flavors and rich history, and few dishes encapsulate this better than beef enchiladas mole. This beef enchiladas mole recipe brings together tender beef wrapped in soft corn tortillas, all smothered in a luxurious mole sauce that’s a true celebration of Mexican culinary traditions. Mole is famous for its deep, complex flavors, blending ingredients like dried chilies, chocolate, and spices to create a sauce that is savory, sweet, and slightly smoky all at once.
Whether you are making this dish for a family gathering, a dinner party, or simply because you crave something extraordinary, this recipe will not disappoint. Let’s dive deep into how to make these unforgettable beef enchiladas mole.
Ingredients for Beef Enchiladas Mole
Mole Sauce
- 3 dried pasilla chilies
- 2 dried ancho chilies
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons peanut butter
- 1 onion, finely chopped
- 4 cloves of garlic
- 1 tablespoon cumin
- 1 tablespoon cinnamon
- 2 cups chicken broth
- Salt and pepper to taste
Beef Filling
- 1 pound of ground beef or shredded chuck roast (Perfect Chuck Roast Recipe)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Enchiladas
- 10 corn tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Sour cream for garnish
Step-by-Step Instructions
Step 1: Rehydrating the Chilies for the Mole Sauce
Mole sauce is a key part of this beef enchiladas mole recipe and its unique flavor comes from dried chilies. In this recipe, we use pasilla and ancho chilies, which offer a smoky and slightly fruity flavor. To prepare the chilies, place them in a bowl of hot water and let them soak for about 10 minutes. This softens the chilies and makes them easier to blend into a smooth sauce.
Once softened, remove the seeds and stems to reduce the heat level and bitterness. Mole is all about balance, so this step is crucial for ensuring that the sauce isn’t too spicy.
Step 2: Making the Mole Sauce
Mole is a sauce steeped in history and tradition, and its flavor is the result of combining a variety of contrasting ingredients. Mole sauce is characterized by the combination of dried chilies, chocolate, spices, and sometimes even fruits or nuts. In this recipe, we use unsweetened cocoa powder and peanut butter to add richness and complexity.
After rehydrating the chilies, blend them with cocoa powder, peanut butter, chopped onions, garlic, cumin, and cinnamon. Slowly add chicken broth while blending to achieve a smooth, thick sauce. Mole should be rich and velvety, so add more broth if necessary to get the right consistency.
Transfer the sauce to a saucepan and simmer on low heat for 15-20 minutes. This step allows the flavors to meld together and intensify. Stir the sauce occasionally to prevent it from sticking to the bottom of the pan.
Why Mole Pairs So Well with Beef
Mole is a sauce that brings together a complex mix of flavors, making it an ideal companion for the savory taste of beef. The deep, smoky notes from the chilies complement the rich, hearty flavor of beef, while the sweetness of the chocolate balances the dish. The result is a harmonious flavor profile that makes mole the perfect sauce for beef enchiladas.
In this beef enchiladas mole recipe, you can choose between ground beef or shredded beef. Shredded beef, particularly from a slow-cooked chuck roast, adds a rich and tender texture to the enchiladas. Ground beef, on the other hand, offers a quicker alternative while still providing delicious results.
Step 3: Preparing the Beef Filling
Now that your mole sauce is simmering, it’s time to prepare the beef filling. Start by heating some oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant and soft, about 5 minutes.
Next, add the ground beef or shredded chuck roast, breaking it up as it cooks. Season with cumin, salt, and pepper, and continue to cook until the beef is browned and cooked through. If you are using shredded chuck roast, you may want to refer to our Chuck Roast Recipe for tips on preparing the beef.
For those looking for extra depth of flavor, slow-cooking the beef or using a beef stew cut will result in a more tender and flavorful filling. Slow-cooked beef allows for deeper absorption of spices, making the enchiladas even more delicious. Explore more slow-cooked beef ideas in our Ground Beef Slow Cooker Recipes.
Step 4: Assembling the Enchiladas
Now that both the mole sauce and beef filling are ready, it’s time to assemble the enchiladas. Preheat your oven to 350°F (175°C) and grease a large baking dish.
Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable and prevent them from cracking when rolled. Spoon a generous portion of the beef filling into each tortilla, sprinkle some shredded cheese inside, and roll them tightly. Place each enchilada seam-side down in the baking dish.
Once all the enchiladas are in the dish, pour the mole sauce over the top, making sure to cover each enchilada completely. Finally, sprinkle the remaining cheese on top.
Step 5: Baking the Enchiladas
Bake the enchiladas in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbling. The mole sauce will thicken and coat the enchiladas perfectly. Once baked, remove the enchiladas from the oven and let them cool slightly before serving.
Garnish with freshly chopped cilantro and a dollop of sour cream for a refreshing contrast to the rich mole sauce. These beef enchiladas mole are now ready to serve!
Customizing Your Beef Enchiladas Mole Recipe
One of the great things about this beef enchiladas mole recipe is that it can easily be adapted to suit your preferences or dietary needs. Here are some ideas for customizing the recipe:
Protein Variations
- Chicken Enchiladas Mole: For a lighter alternative, you can use shredded chicken instead of beef. Simply cook the chicken with the same spices used for the beef filling, or use leftover rotisserie chicken for a quick option.
- Pork Enchiladas Mole: Pork is another excellent protein choice that pairs well with mole sauce. Pork shoulder or pork carnitas can be substituted for beef to create a different, but equally flavorful, enchilada.
Vegetarian Version
For a vegetarian take on this recipe, replace the beef filling with a combination of black beans, roasted sweet potatoes, and sautéed mushrooms. These ingredients provide a hearty, satisfying texture and flavor that pairs beautifully with mole sauce.
Tips for Making the Best Beef Enchiladas Mole
To ensure your beef enchiladas mole recipe comes out perfectly, here are a few tips and tricks:
- Use Fresh Tortillas: Corn tortillas can easily crack when rolled if they are not fresh or warmed properly. Be sure to either heat them on a skillet or microwave them wrapped in a damp paper towel to make them more pliable.
- Slow-Cook the Beef: If you have the time, slow-cooking the beef filling will add a layer of tenderness and depth of flavor that can take your enchiladas to the next level.
- Adjust the Mole Consistency: If your mole sauce seems too thick, you can thin it out with a little more chicken broth. Mole should have a smooth, pourable consistency but still coat the back of a spoon.
- Balance the Flavors: Mole is all about balance, so taste the sauce as it simmers and adjust the seasoning as necessary. If the sauce is too bitter, add a pinch of sugar or more chocolate. If it’s too sweet, add a touch of salt or an extra chili for heat.
History of Mole Sauce: A Deeply Rooted Mexican Tradition
Mole is not just a sauce; it is a symbol of Mexican culture and history. The origin of mole is often traced back to pre-Columbian Mexico, where indigenous peoples would combine chilies, spices, and sometimes chocolate to create a flavorful sauce. However, the exact origin story of mole varies, with some legends attributing its creation to nuns in Puebla who had to quickly improvise a dish for visiting dignitaries.
Over the centuries, mole has evolved, with various regions of Mexico developing their own versions of the sauce. Mole poblano, from the state of Puebla, is perhaps the most famous variety, known for its rich use of dried chilies and chocolate. Oaxaca, often referred to as the land of seven moles, has several distinct varieties, each with its own combination of ingredients and flavors.
Conclusion
This beef enchiladas mole recipe is a delicious representation of authentic Mexican cuisine, with tender beef and a richly flavored mole sauce combining to create a dish that is both comforting and full of flavor. Whether you’re cooking for a family meal or hosting a dinner party, these enchiladas are sure to impress.
Explore more Mexican-inspired recipes on Keller Recipes, such as our Beef Pot Pie Recipe or Shaved Beef Recipes, and bring even more delicious flavors to your kitchen.