Flautas with Mole Aioli

This post is in partnership with La Guelaguetza. All opinions are my own.

To this day, the origin of Mole  (which comes from the Náhuatl word “Molli” or sauce) is still disputed!

Did it originate in Puebla? Or in Oaxaca? and was it discovered by accident? ¡Quien sabe! I wasn’t able to pin-point the exact location and story so we’ll have to keep doing some more research.

Buzzfeed has it out for mole though, and its probably because they’ve never had the wings I made last week, or because they just haven’t had it prepared properly.

En mi rancho, we’re accustomed to enchiladas dulces, asi que mole is 100% a-ok with me.

If you’re on the fence about it, go make those wings! They’ll definitely change your mind about mole.

Today we’re making a mole aioli that we’re going to be drizzling over these crispy af flautas because it’s #TacoTuesday and my body is craving tacos.

Whenever we’re feeling a little sassy and are in need of a drink, Billy and I like to go out to Chevy’s where we routinely get their appetizer platter that comes with flautas and a chipotle aioli (Mediterranean garlicky mayo).

Their aioli is a little more mayo than chipotle so it lacks the bold smokey punch that comes with chipotles, so we’ll be using mole rojo to make sure the smokiness and sweetness comes through in our take.

This spread is perfect for burgers, as a dipping sauce for steak fries and anywhere else where you might want to upgrade your mayo game.

Happy Taco Tuesday!

Print Pin

No ratings yet

Mole

Serves 4

Calories 0kcal

Author Esteban Castillo

Ingredients

• For the aioli
• 3/4 cup of mayonaise
• 1/4 cup of crema mexicana
• 1 garlic clove
• 2 tbsp mole rojo
• 3 tbsp lime juice
• 1 1/2 tsp salt
• For the Flautas
• 16 to rtillas
• 2 1/2 cups of shredded chicken
• 1/4 lb shredded Oaxacan cheese
• Garnish
• shredded lettuce
• cotija cheese
• avocado sliced
• radishes sliced

Instructions

• In a small bowl, mix together, the mayo, lime juice, salt, clove of garlic and mole paste. Using an immersion blender, blend until smooth. (Throw all the ingredients in the food processor if you don't have an immersion blender) set in the fridge.
• Start by warming up a couple of tortillas, I like to work in batches of 5. (Pop them in the microwave for about 45 seconds. Stiff, cold tortillas will rip when they're rolled.)
• Fill your tortilla with a spoonful of chicken, and a few strings of oaxacan cheese. Roll tortilla tightly
• Add 1 tablespoon of vegetable oil to a medium sized frying pan and place your flautas seam down and fry each side for about a minute until golden brown.
• Top with lettuce, drizzle on the aioli and finish garnishing with crumbled cotija.