Enmoladas de Plátano Macho ( Plantain Enmoladas)
Corn tortillas filled with plantains and covered in mole sauce, topped with avocado, red onion slices, and toasted sesame seeds.
6
Calories: 191kcal
Ingredients
Mole sauce
- 3 small/medium roasted tomatoes
- 4 tablespoons red mole paste I use the one of La Guelaguetza
- 1/2 teaspoon salt
Enmoladas
- 2 ripe plantains
- 12 corn tortillas or 24 small corn tortillas
- Neutral flavor oil the necessary
- 1 sliced avocado
- Sliced red onion
- Toasted sesame seeds
Instructions
- Prepare the Mole Sauce: Place the tomatoes on a hot frying pan, baking sheet, or toaster oven and roast until the skins are blistered and charred, turning occasionally to ensure even roasting. Once roasted, blend the tomatoes with the mole paste, salt, and 1 cup of water or vegetable broth. The result should be a smooth, slightly thick sauce. Pour the sauce into a frying pan and bring to a gentle simmer for 5-7 minutes, stirring occasionally to prevent it from sticking or burning. Set aside, allowing the flavors to meld together.
- Prepare the Plantain Filling: Cut each plantain in half and place in a small pot, adding enough water to cover. Bring the water to a simmer, cover, and cook the plantains for about 12-15 minutes, until they’re tender and easily pierced with a fork. Drain the water, peel the plantains, and add a pinch of salt before mashing into a smooth, creamy puree with a fork.
- Warm the Tortillas: Pour a little neutral oil into a frying pan or comal and heat over medium. Warm each tortilla in the hot oil for about 30 seconds per side, just until soft and pliable. They should be warm and flexible without browning, making them perfect for folding or rolling. If you prefer an oil-free method, dip the tortillas in hot water for a quick softening.
- Assemble the Enchiladas: Spread 1-2 tablespoons of plantain puree down the center of each tortilla. Gently fold each tortilla in half or roll it up, then place it on a serving platter. Repeat until all tortillas are filled.
- Finish and Serve: Once assembled, generously ladle the rich, warm mole sauce over the enmoladas. For garnish, top with slices of avocado, thinly sliced red onion, and a sprinkle of toasted sesame seeds. Serve immediately alongside Mexican white rice and creamy refried beans for a complete, satisfying meal.
Notes
- If you do not want to use oil to heat the tortillas, you can use hot water or soak them before heating them; this will soften them.
- Serve with white rice and refried beans.
- If you haven’t prepared the enmoladas yet, store each component separately for optimal freshness. Then, assemble when ready to eat.
- If you’ve already prepared the enmoladas and want to store them, let the enmoladas cool fully, and place the enmoladas in a single layer in an airtight container. If stacking is necessary, separate layers with parchment paper to keep them from sticking together. They’ll stay fresh for up to 2 days in the refrigerator. Do not store with avocado slices.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 779mg | Potassium: 405mg | Fiber: 7g | Sugar: 4g | Vitamin A: 562IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg