Why It Works
- Roast turkey and mole sauce are a classic Mexican combination.
- An easy stove-top method delivers tasty results in just 15 minutes.
Things I learned when I was 18 years old:
- Finding an older friend who looks something like you is much more effective than getting a fake-and-looks-it fake ID in Boston bars.
- Turkeys are from Mexico.
- Other people really really care about how one defines "sexual relations".
- Titanic is a really great movie to tell your mom you're going to see because it gives you a solid three and a half hours of uninterrupted free time to do something else.
It's the second one there that we're going to focus on today because a) it's interesting (did you know that there were fully domesticated turkeys in Mexico well before the Spaniards colonized it in the 16th century) and b) it's delicious (turkey is the most traditional meat to serve with mole poblano).
Now supposing that you've got yourself a big 'ol pile of leftover turkey sitting in the fridge, and right next to it happens to be a batch of the mole poblano you made a few weeks back. There's only one possible outcome to this situation: turkey and mole enchiladas (or, if you want to get really technical about it, enmoladas).
There are dozens of ways to make enchiladas, and while most have you roll up fillings in corn tortillas, cover them with sauce, and bake them until hot, when I'm in a hurry (as is often the case around lunch time with leftovers), I fall back on a technique I learned from a Mexican woman in her kitchen in Baja. I hovered around her for a few days as she cooked lunch for Adri and me while her daughter sat in the kitchen doing her English homework.
It starts the same basic way as any enchilada, by rolling up a filling in a freshly warmed corn tortilla.
I use about an ounce and a half of picked turkey meat seasoned with just a little salt per tortilla.
It's tempting to overstuff these, but remember, with an enchilada, it's just as much about that tortilla as it is about the filling. Your tortilla should end up no bigger than a wide cigar.
Next, add the rolled tortillas seam-side-down to a cast iron or non-stick skillet with a couple tablespoons of oil over medium heat. Let the tortillas fry without moving until they're crispy on the bottom, then carefully turn them over, making sure they don't unravel as you do.
Fry the second side, then remove the tortillas with a slotted spatula and transfer them to a paper towel to drain briefly. Make sure to salt them as soon as they're out of the pan and still hot!
Finally, heat up some mole in a small saucepan on the stovetop and spoon it onto a plate. I used this recipe from Josh Bousel, though your favorite recipe or even a good store-bought variety will do. Don't want to make mole? No problem, these guys are just as good with some basic salsa verde.
Place the enchiladas on top, spoon some more sauce over them, drizzle them with Mexican crema (you can use a mixture of milk and sour cream if you can't find it), some crumbled cotija cheese, sliced onions, and cilantro, and you're ready to eat.
In some circles you might call these taquitos or perhaps flautas, though they are only crisp on two sides while maintaining tender centers, so it's really somewhere in between an enmolada and a taquito.
Whatever you call them, they're delicious (and a good inspiration to start working on a recipe-packed guide to all manner of Mexican stuffed-into-a-tortilla-things).
4 to 8 soft corn tortillas, warmed in the microwave or in a foil-wrapped pouch in the oven or toaster oven
1 1/2 ounces picked roast turkey meat per tortilla
3 tablespoons vegetable or canola oil
1/4 cup homemade or store-bought mole poblano per tortilla (see notes)
1 tablespoon Mexican-style crema per tortilla (see notes)
Crumbled cotija cheese for serving
Sliced white onions for serving
Chopped fresh cilantro leaves for serving
Lime wedges, for serving
Place a single tortilla on a cutting board. Add 1 1/2 ounce of turkey meat. Roll tightly into a cigar shape and rest on seam. Repeat with remaining tortillas and turkey.
Heat oil in a cast iron or non-stick skillet over medium-high heat until shimmering. Reduce heat to medium. Add enchiladas seam-side-down in a single row (you may have to work in batches). Cook without moving until crisp on first side, 2 to 3 minutes. Carefully turn with tongs or a slotted spatula and cook on second side until crisp.
Remove from pan and drain on paper towels. Season with salt immediately. If cooking in batches, cooked enchiladas can be held in a 200°F oven while you cook the second batch.
To serve, spread half of sauce on a plate. Top with enchiladas and spoon remaining sauce on top. Drizzle with crema. Sprinkly with cotija, onions, and cilantro. Serve immediately with lime wedges.
You can use store-bought mole or any other enchilada-style salsa for this dish, such as this salsa verde. Mexican crema can be found in Latin markets or most large supermarkets. If unavailable, combine, 1/2 cup milk and 1/2 cup sour cream in a small bowl and whisk together. Season with salt.
|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 5g||19%|
|Total Sugars 4g|
|Vitamin C 9mg||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|