Creamy chicken enchiladas covered with a dried hibiscus or jamaica mole sauce. A celebratory recipe for Dia de los Muertos.
The main dish for our Dia de los Muertos celebration had to be a real stunner, so I thought long and hard about what I would bring to Meg’s house for the party. I’d been mulling around a flor de jamaica or hibiscus mole for a long time and it wasn’t until I actually set out to make it that it all came together.
How To Make Jamaica (or Hibiscus) Mole Sauce
Real-deal enchiladas are a bit of a beast in and of themselves so I wanted to make as paired down of a mole as possible, technically speaking. Most moles require several stages of toasting, frying, soaking, and blending to bring out the utmost flavor from all the ingredients. You’ll still find that here but in maybe a more familiar form. I didn’t want to toast the chiles (as you would normally do for a mole) so I simply soaked them in hot water, along with the prunes which give the mole an underlying spicy sweetness and body without overpowering the floral jamica and pear flavors.
The aromatics too are held back from the high, dry heat of the comal and instead fried in a little oil until soft and caramelized. Instead of the warm spices of clove and cinnamon I opted for fresh ginger and in place of any tomato or tomatillo I used ripe, juicy pears.
The king of this mole is really the Jamaica. These burgundy red flowers have such a unique, special flavor and are so emblematic of Mexico. They have a high, brightness that seems right at home in this meal.
For more Day of the Dead inspiration with DIY floral altar ideas from This Mess Is Ours, the entire menu—including the ultimate Mexican Chocolate Pie from Salt and Wind— drink ideas, and more check out this post!
All Photos Courtesy of This Mess Is Ours