Enmoladas

For the most authentic result, buy Mexican chillies, corn tortillas, masa, crema, cheese or herbs from a Latin American grocer where possible.

Use ripe produce, fresh tortillas where relevant, and dried chillies that are pliable and fragrant rather than brittle or dusty.

For Enmoladas, the main mistakes are losing control of the balance between corn tortillas, shredded cooked chicken, mole sauce, chicken stock; rushing the "Prepare the masa, tortillas or base" stage before the flavour or texture has properly developed; and using heat or cooking time mechanically instead of watching the food itself. Use the recipe's visual cue as your guide: Masa should feel soft like modelling clay, not cracked. With Enmoladas, taste and observe as you cook rather than relying on the clock alone; the goal is a result that still tastes recognisably Mexican and preserves the texture that makes this recipe distinctive.

For the best Enmoladas, organise corn tortillas, shredded cooked chicken, mole sauce, chicken stock before you start so the cooking itself can stay controlled. Give particular attention to the "Prepare the masa, tortillas or base" stage: this is where the recipe begins to establish its final flavour and texture. A useful technique note from the method is: Use a hot comal for better flavour and structure. Trust the visual cue — Masa should feel soft like modelling clay, not cracked. — more than an exact minute count. At the "Serve immediately" stage, make the final seasoning adjustment and serve without unnecessary delay. That final check is what makes Enmoladas taste deliberate rather than simply cooked.

The main ingredient should be tender, the sauce rounded and the raw chilli or onion edge softened.

Plate Enmoladas so the dish reads clearly at first glance. Build the plate around the principal serving rather than scattering everything evenly; keep corn tortillas, shredded cooked chicken, mole sauce visually connected so the diner can understand the dish before taking the first bite. The presentation should protect the intended texture — Soft tortillas in velvety sauce — so avoid covering crisp elements with sauce too early or compressing delicate components. For the finish, draw selectively from the existing garnish guidance: Lime wedges, white onion, coriander, radish, crema, cheese or salsa as appropriate. Use one or two elements with purpose rather than applying every option at once. For Enmoladas, the final plate should feel consistent with its Mexican identity: confident, appetising and easy to eat, with no decoration that competes with the food itself.

Sauces, fillings and braises can usually be made ahead; keep fresh garnishes separate until serving.

Cool quickly and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water, stock or sauce to avoid drying out.