If you live in a med to large city you should be able to find the Doña Maria Mole Poblano mix in your local grocery store, check their hispanic isle. It comes in a small glass container. If you live in a bigger city I recommend going to a Mexican grocery market and seeing what other brands they have, just pick whatever looks good to you can’t really go wrong and I wouldn’t worry about authenticity with this since there’s literally thousands of variations on Mexican Mole so it’s all authentic in its own way.
OK after that ramble here’s a simple ingredients list.
Main ingredients. Mole Poblano Queso fresco Corn tortillas Onion
Red rice side dish. Rice Tomato paste Tomato bullion Onion Garlic
With this list in mind you can go ahead and just browse through recipes online and check whatever has similar ingredients.
You wanna prep the sauce first cause it takes a while on low heat to properly smooth out.
The way my family always made them is you warm up the tortilla in a pan until it gets soft, you don’t want to over cook and have them get stiff. All it needs is a couple seconds on high.
Then you chuck em into a smidge of hot oil in another pan, again for only a handful of seconds. 10 or so on each side should be fine depending on how hot the pan is, the key is to not overcook them and have them go stiff.
The you dunk them in the Mole sauce, put them on a plate, add cheese and onion inside to taste and roll em up. Add the garnishes on top and you’re done.
Tbh you could just warm up the tortillas in a pan and skip the oil part completely if you want it healthier. That’s just how my family always did it so that how I do them.
For the red rice just check out Mexican red rice recipe with similar ingredients and you can’t go wrong.
For a non vegetarian version you could also make them out of chicken breast instead. Personally I think just queso fresco is the best, I ommit the onion since I don’t like biting into raw onion but my family prefers it with.