Mole Shredded Pork Enchiladas

14 Ingredients

Number of servings

For the mole sauce

1teaspoons olive oil
1 onion, finely chopped
3 cloves garlic, crushed
30grams plain chocolate
400grams can chopped tomatoes
1teaspoons chipotle paste
1 pinch cayenne pepper
1 pinch ground cinnamon
1 pinch sugar
1 pinch freshly ground black pepper
1 pinch salt

900grams pork tenderloin
225grams grated cheddar
4 large tortillas

Description

Mole is a traditional Mexican sauce flavoured with chilli and a little dark chocolate for a deep, rich flavour.

Method

Step 1 of 4

For the mole sauce, heat the oil in a large saucepan over a 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.

Step 2 of 4

In a frying pan, seal the pork for about 30 seconds on each side over a 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.

Step 3 of 4

Preheat the oven to 180°C. Divide the meat and half the cheese between the 4 tortillas. Roll up the tortillas tightly.

Step 4 of 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.