mole shredded pork enchiladas
PREP TIME 20 mins, COOK TIME 1 1⁄2 hrs
2lb (900g) pork tenderloin or filet
1 cup grated Cheddar or Monterey Jack cheese
4 large tortillas
For the mole sauce:
1 tsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 tbsp semisweet or dark chocolate
2 x 15oz (400g) can chopped tomatoes
1 tsp chipotle paste
pinch of cayenne pepper
pinch of ground cinnamon
pinch of sugar
salt and freshly ground black pepper
1 For the mole sauce, heat the oil in a large saucepan over medium heat. Add the onion and sauté for 4 minutes until soft, then add the garlic and sauté for a further minute. Stir in the chocolate, tomatoes, chipotle, cayenne pepper, cinnamon, and sugar. Season well. Reduce the heat to a simmer.
2 In a frying pan, seal the pork for about 30 seconds on each side over high heat. Transfer the pork to the saucepan containing the mole sauce, turning once to coat. Simmer the meat in the sauce
for 1 hour, stirring occasionally. Remove the pork from the sauce and pull the meat apart with a fork.
3 Preheat the oven to 350ºF (180ºC). Divide the meat and half the cheese between the 4 tortillas. Roll up the tortillas tightly.
4 Spoon half the mole sauce into a large flameproof casserole or baking dish. Lay the stuffed tortillas, seam-side down, in a row over the sauce. Top them with the remaining sauce and cheese and
bake for 25 minutes. Serve hot alongside the Refried black beans with pico de gallo.
|mole shredded pork enchiladas|