Enchiladas de Mole Poblano (with duck of course).


Cooking blue corn tortillas on a comal.

I have a tortilla press, which is not that unusual considering I have two tagines, a cous cousier, a paella pan, a chinese steam boat, a balti dish, a coconut grater that you sit on, a bigoli press (coming up in a post soon) and that is just taking a glance around the kitchen without opening those cavernous cupboards. It is invaluable for one and only reason, the corn tortillas you buy in supermarkets are horrible and fresh, homemade ones are a delight.

From the last post I have left over Mole Poblano and duck. In Mexico there is always loads of mole made at a time partly because it takes a while to roast and grind everything and also the left overs are made into other dishes equally as tasty as the first. Also Mole is better the next day, like a curry. I am making duck enchiladas, not the oily kind smothered in cheese, the Mexican kind.

You need to get some masa harina (flour made of corn) and it comes in a few colours, blue, yellow and white, due to the many varieties of  corn in Mexico. I have used yellow. Mix the masa with water adding the water, bit by bit, until the dough forms a ball and sticks together when you squeeze a small lump in the palm of your hand. About 2 cups of masa to 1 1/4 cups of water and a pinch of salt will make at least 6 large tortillas.

Tortilla press and dough.

The press is needed because there is no gluten and therefore no elastin in the  dough so it can’t be rolled out like wheat flour dough. (If you don’t have a press you can try to squish the dough under a fry pan using your weight). The press needs to be lined with thin plastic, the likes of a freezer bag, cut in two, is good. Take a small lump of dough and roll it between the palms of your hands, put it on the bottom of the press, on a sheet of plastic, cover with the other sheet and press.

Before pressing.

What is that cat doing?

After pressing.

Heat a dry fry pan to medium and slide in a tortilla. Cook about a minute until it turns up at the edges and is flecked with brown on the cooked side. Turn and cook the other side. Press the tortillas and cook the remainder, keeping the cooked ones wrapped in foil as you go.

To assemble the enchiladas, heat the mole and thin with water or stock if needed. Dunk the tortillas in the mole coating both sides and fill with the shredded duck, loosely rolling the tortillas up and placing them join side down in an oven dish. When all are filled and rolled cover the lot with more mole and sprinkle with sesame seeds. Bake in a moderate oven until heated through.

Serve with shredded lettuce and guacamole or as I have done an avocado and tomato salsa with a good dose of lime juice and olive oil.


4 thoughts on “Enchiladas de Mole Poblano (with duck of course).

  1. Wow what a beautiful second dish for the mole and has my mouth watering for such a great summer dish on this 40C day. Those tortillas, as well as looking delicious, look a lot thicker than the kind from the supermarket – do you have trouble rolling them or keeping them from splitting?

    • I am all for the leftover and always make things in large quantities anyway which is a hangover from chef days. Yes Shari’s drawings are amazing, my blog is so lucky to have its own artist.
      The tortillas soften when they sit in the foil so they are not a problem to wrap. If you have pre-made them then frying them in oil softens them. I have also dipped them in a sauce then fried them, which makes them supple enough to fold (it just makes a bit of a mess that way)

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