Pork Enchiladas With Orange/Red Mole Recipe
Description:
Indulge in the rich flavors of authentic Mexican cuisine with this sumptuous Pork Enchiladas With Orange/Red Mole recipe. Bursting with savory ingredients and zesty undertones, these enchiladas are a delightful fusion of tradition and taste.
Recipe Information:
- Cook Time: 1 hour and 49 minutes
- Prep Time: 1 hour and 30 minutes
- Total Time: 3 hours and 19 minutes
- Servings: 4
- Yield: 12 enchiladas
- Calories: 806.2
- Fat Content: 34.2g
- Saturated Fat Content: 10.2g
- Cholesterol Content: 106.7mg
- Sodium Content: 1497.7mg
- Carbohydrate Content: 87.8g
- Fiber Content: 17g
- Sugar Content: 14.2g
- Protein Content: 42.6g
Ingredients:
| Ingredients | Quantity |
|---|---|
| Ground pork | 1 lb |
| Salt | 1 tsp |
| Mexican oregano | 1/2 tsp |
| Marjoram | 1 tsp |
| Onion | 1 |
| Dried ancho chiles | 7 |
| Garlic cloves | 5 |
| Tomatoes | 2 |
| Onion | 1 |
| Dried Mexican oregano | 1 tsp |
| Oregano | 1/4 tsp |
| Ground cloves | 1/4 tsp |
| Ground black pepper | 1/2 tsp |
| Ground cinnamon | 1/2 tsp |
| Salt | 1 tsp |
| White sugar | 1 tsp |
| Plantain | 1/2 – 1 |
| Onion | 1 |
| Tomatoes | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Corn tortillas | 12 |
| Queso fresco | 1 |
| Farmer cheese | 1/4 cup |
| Diced tomato | 1/2 cup |
Instructions:
-
Prepare the Pork Filling:
- In a large pot, bring 4 cups of water to a boil.
- Add the ground pork to the boiling water and skim off any foam that rises to the surface.
- Stir in salt, Mexican oregano, marjoram, and onion. Simmer for 45 minutes.
- Remove the cooked meat, strain the broth, and set aside.
-
-
Prepare the Mole Sauce:
- Cover the dried ancho chiles with boiling water and weigh them down with a plate to ensure they are fully submerged. Let them soak.
- In a food processor, combine roasted garlic, toasted bread, tomatoes, onion, dried oregano, ground cloves, ground black pepper, ground cinnamon, and the soaked ancho chiles (reserving one).
- Add 1/2 cup of the reserved broth from the pork. Blend until smooth.
- Heat oil or lard in a skillet over medium-high heat. Add the mole puree and cook for 4 minutes.
- Pour in 2 1/2 cups of the reserved broth, reduce heat to simmer, and cook for an additional 45 minutes.
- Season with salt and sugar to taste, adjusting consistency with more broth if needed. The sauce should be of medium thickness.
-
Prepare the Filling:
- Boil the plantain for 5 minutes, then drain.
- In a large skillet, heat oil or lard and add boiled plantain, onion, peas, and cooked ground pork. Cook until golden brown.
- In a blender or food processor, puree the remaining soaked ancho chile with a tomato. Add to the meat mixture and cook until thickened. Season with salt and pepper.
-
Assemble the Enchiladas:
- Steam the corn tortillas until soft.
- Lay out three tortillas at a time and spoon the pork filling down the center of each.
- Roll up the tortillas and place them seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
-
Bake the Enchiladas:
- Preheat the oven to 350°F (175°C).
- Pour the prepared mole sauce over the rolled enchiladas.
- Bake in the preheated oven for 10 minutes.
- Sprinkle with crumbled queso fresco, farmer cheese, and diced tomato.
- Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
-
Serve:
- Remove the enchiladas from the oven and serve hot.
- Optionally, reserve some mole sauce, cheese, onion, and tomato for garnishing at the table.
- Enjoy this authentic Mexican dish bursting with flavor!
-
Note:
- This recipe captures the authentic essence of Mexican cuisine, offering a departure from the typical Tex-Mex fare many are accustomed to.
Prepare to be transported to the vibrant streets of Mexico with each tantalizing bite of these Pork Enchiladas With Orange/Red Mole! 🌮✨
