Queso Fresco Enmoladas
Fresh Mexican Cheese Enchiladas with Mole
Thank you Arcelia! She’s my mother’s favorite cook. Arcelia can take anything out of the refrig and turn it into something wonderfully palatable. We call her a master cook but she is my mother’s companion. Lucky mom.
Enjoy this enchilada option but if you prefer the more known version try Cheese Enchiladas and Beans, here.
4 Ounces Doña María Mole (comes in an 8.25 ounce jar, use half)
15 Ounces chicken broth
Cooking oil-3/4 to 1 inch deep in skillet
12 corn tortillas
10 Ounces queso fresco-crumbled
1 Cup finely chopped or minced sweet yellow onion
Dried oregano for sprinkling (about 1 1/2 teaspoons total)
3 Cups shredded lettuce
Heat the mole and chicken broth over medium heat in a skillet large enough to accommodate the tortilla. Heat until this begins to bubble and all mole melts into the broth. Then turn heat to very low.
Heat the oil over medium heat … in a skillet large enough for the tortilla … until a piece of tortilla when dropped into the pan sizzles but doesn’t splat.
Dip each tortilla into the heated oil to soften, turn, and then dip into heated mole.
Place dipped tortilla flat into a dish and add a little cheese and onion to the center of the tortilla, and add a tiny sprinkle of oregano over both. (Mentally divide the cheese, onion, and oregano into 12th’s.)
Roll the tortilla enveloping the ingredients and place seam side down in a dish.
Continue until all 12 are completed.
Serve immediately with shredded lettuce and hot sauce over the top.