Pork Enchiladas With Orange/Red Mole-Pronounced Mo-Lay |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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Feel free to use whole chicken pieces or pork for shredded meat in this recipe. Ingredients:
1 lb ground pork |
1 teaspoon salt |
1/2 teaspoon mexican oregano or 1/2 teaspoon marjoram |
1 slice onion, chopped |
7 dried ancho chiles, stemmed, seeded and deveined |
5 garlic cloves, unpeeled and roasted |
2 slices white bread, toasted |
1 ripe large tomato, roasted, peeled and cored |
1 medium onion, chopped |
1 teaspoon dried mexican oregano or 1 teaspoon oregano |
1/4 teaspoon ground cloves |
1/4 teaspoon ground black pepper |
1/2 teaspoon ground cinnamon |
1 1/2 teaspoons vegetable oil or 1 1/2 teaspoons lard |
1/2 teaspoon salt |
1 teaspoon white sugar |
1 small red potatoes, cut into 1/4 inch dice |
1 cup frozen peas |
1/2 ripe plantain, peeled and cut into a 1/4 inch dice |
1 medium onion, diced |
1 large roasted tomato, peeled and cored |
1/2-1 teaspoon salt |
1/2 teaspoon black pepper |
3 teaspoons vegetable oil or 3 teaspoons lard |
12 corn tortillas |
1 cup crumbled queso fresco or 1 cup crumbled farmer cheese |
1/4 cup diced onion |
1/2 cup diced tomato |
Directions:
1. Bring 4 cups water to boil and add the meat-after a few minutes skim off the foam.
2. Add the salt, herbs and onion and simmer for 45 minutes.
3. Remove meat, strain broth and skim off the fat that rises. Set aside.
4. Mole-.
5. Cover the chilies with boiling water and weigh down with a plate.
6. In a food processor add the roasted garlic that you have poped out of its skin, the bread that has been toasted, the tomato, onion, oregano, cloves, pepper and cinnamon.
7. Add the drained chilies (keep 1 out) and 1/2 cup of the reserved broth.
8. Puree to smooth-very smooth.
9. Heat the oil or lard to medium high.
10. When starting to smoke add the puree and cook for 4 minutes.
11. Add 2 1/2 cups of reserved broth, reduce to a simmer and cook for 45 minutes.
12. Add salt and sugar to taste.
13. If you need to add a bit more broth-you want it of medium consistency.
14. Finish the filling-.
15. Boil the potato for 5 minutes and drain.
16. Heat oil or lard in a large skillet and add potato, onion, peas, plantain and meat.
17. Cook, stir, cook, stir for around 8 minutes-you want it to start to turn golden brown.
18. In a blender or processor puree remaining chili with the tomato.
19. Add to the meat mixture and cook for several minutes or until filling starts to thicken.
20. Remove from heat and season with salt and pepper-cover and keep warm.
21. Steam the corn tortillas and lay out three in a row.
22. Place a few tablespoons of the filling on each tortilla and run it dow the center, roll and lay seam side down in a baking dish.
23. Repeat.
24. Pour the mole over top and heat in a 350°F oven for 10 minutes.
25. Sprinkle with cheese, onion and tomato and return to oven for 5 more minutes.
26. Serve.
27. You can keep aside some Mole sauce, cheese, onion and tomato for the table if you like-or add the cheese to the meat mixture when rolling enchilada.
28. This is an authentic recipe, not the Tex-Mex that most of us are used to.
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