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The Mole Enchiladas That Led to 3 Marriage Proposals in My Family

Romantic enchiladas de mole Mexico dish

My grandmother made the from-scratch version of these chicken enchiladas de mole for my grandfather. He loved the dish so much that he proposed to her that night.

My mother, Maria Antonieta López, made these enchiladas for my father on their first date in California. They had been writing to each other for almost 18 months. His visit meant that he was serious and was looking to finally settle down. Unfortunately, my mom was not a very good cook at the time. She could barely boil water. So with my grandmother’s guidance and by modifying the recipe to include store-bought Dona Maria’s Mole sauce, my mother succeeded in making delicious enchiladas de mole and landed herself an engagement ring.

Third time’s the charm, right? I had been dating my now husband for almost three years and wondering if he had any plans to propose. My mom suggested on his next trip out from New York, I should invite him over to their house where she would make her signature enchiladas de mole. He loved them and proposed a few weeks later—making me promise that I would make these enchiladas regularly for him throughout our marriage.

I do.

Here is my mother’s and my recipe for our family’s beloved dish:

Chicken Enchiladas de Mole de Mi Mamá

Chicken Enchiladas de Mole de Mi Mamá

4 from 8 votes
Recipe by Patricia López-Piotrowski Cuisine: Mexican
Servings

3 to 4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • El Relleno
  • 2 cups 2 chicken, roasted and shredded

  • 1/2 cup 1/2 Mexican crema

  • 1 cup 1 mozzarella cheese, shredded

  • 1/2 cup 1/2 onion, thinly sliced

  • El Mole
  • 4 cups 4 chicken stock

  • 1 to 2 triangles 1 to 2 chocolate

  • 4 tsp. 4 brown sugar

  • 1 cup 1 mole sauce

  • Las Enchiladas
  • 8 8 corn tortillas

  • 1/4 cup 1/4 pepitas, toasted

  • 1/2 cup 1/2 queso fresco, crumbled

  • 1/4 cup 1/4 onion, thinly sliced

Directions

  • Pour the chicken stock into a wide pan and bring to a boil.
  • Add the mole sauce and chocolate triangles. Stir. When the sauce and chocolate are fully dissolved in the stock, turn heat to medium low.
  • One by one, submerge the tortillas into the piping-hot mole rojo. Place each tortilla on a plate, open, and spoon 2 to 3 Tbsps shredded chicken into its center.
  • Over the chicken, sprinkle 1 to 2 Tbps of mozzarella cheese, 1 tsp. of cream, and 1 to 2 Tbsps of the sliced onions.
  • Fold each tortilla into a thin roll (like a taquito) and garnish with a sprinkling of queso fresco, onion slivers, crema and toasted pepitas.
  • Serve each person 2 to 3 enchiladas, accompanied by a side of Mexican rice and beans. Enjoy! Especially if you want to get engaged.

Notes

  • Familia Kitchen doesn’t usually list specific brands in our recipes, but Patricia and her mother’s mole specifically calls for the following three products, available at most grocery stores: Doña Maria Mole sauce, Abuelita chocolate tablets (which have a subtle, almost-bitter, deep flavor—different from U.S. chocolate), and Cacique Crema Mexicana.
  • You can use white sugar in the mole sauce, but Patricia’s mother recommends using café azucar or brown sugar because it is sweeter and richer.
Enchiladas de Mole by Patricia and her mother,
These enchiladas de mole have contributed to the engagements of three generations of women in her family, says Patricia López-Piotrowski, here with her mom, Maria Antonieta López.
Patricia and her husband, here celebrating their 12th anniversary, got engaged 3 weeks after he ate her family’s enchiladas de mole. It works.
Patricia and her husband, shown celebrating their 12th anniversary, became engaged three weeks after he first sampled her family’s famous chicken enchiladas de mole.

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