Tukey Mole Enchiladas
So I'm making enchiladas for Thanksgiving. I will roast the turkey Tuesday, have some for dinner, and save the rest for the enchiladas. For the mole, I will go to our great Mexican grocery store and pick one from their shelves. On top, a little queso fresco once they come out of the oven. But is there something I'm missing here? And do I have to fry the toritillas in oil first as many traditional recipes advise or can I soften them over a gas burn and then dip in sauce like I usually do for cheese enchiladas? Cooking for ten so don't want to screw this up. Thanks.
I will be using corn tortillas, which I always thought were traditional for enchiladas--plus the flour ones get mushy fast. Took a look through one of Rick Bayless' books and he said the frying in oil was typical in Mexico because it was hardy food and it softened older tortillas. He usually steams them wrapped in a towel in a steamer and then once soft continues without frying in oil. As to filling, do I need anything but the turkey with mole sauce?
The only other thing I'd put in the enchilada with the turkey is a scattering of minced white onion, it'll cut the richness of the mole. Some small cubes or juilenne strips of winter squash (like butternut) might be a nice addition as well
On the tortillas, is you've got a tortillaria anywhere in Escondido it could be worth your time to pick up your corn tortillas from there. Fresh tortillas from a tortillaria are typically much softer and much, much more pliable than the ones you get in the typcial grocery store. Your local Mexican market probably has a tortilaria in it churning out tortillas. I'd get those, still warm if possible, and use those for your enchilaldas.
You can try steaming them (wrap in toweling, cloth or paper, and microwave) a bit to get them to soften so they can be rolled. Aside from the fact that slightly frying softens them up so they don't split when rolled, it also acts as a barrier so that the sauce doesn't soak into them and make them mushy. Are you assembling the enchiladas by yourself or do you have help? The frying method is easier with an extra set of hands...one person fries (it takes about 30 secs.) and dips then passes it to the second person who fill, rolls and puts it in the dish.
Enchiladas do not have to be rolled, they can also be folded and stacked. The stacked version makes a really nice presentation , is easy to serve and can be dressed up.
For off the shelf mole, if the Rogelio brand is available, choose it over Dona Maria.