Enmoladas are similar to enchiladas, but use mole for the sauce!
Pork Enmoladas
Pork Enmoladas
Category
Main
Cuisine
Mexican
Servings
4
Prep Time
25 minutes
Cook Time
1 hour
For the mole lovers out there!
Cortney Smith
Ingredients
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1-8.25-ounce Dona Maria Mole Paste
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4 cups chicken or vegetable stock
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1 tablet Mexican chocolate, chopped
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Orange zest (can be fresh or dried)
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1 pound pork shoulder, cooked and shredded
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¼ cup Gather Taco Seasoning
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1 cup cheese, shredded or crumbled
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Pickled onions, to garnish (you can also use fresh onion)
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3 green onions, sliced
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Cilantro, chopped
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12 Corn Tortillas
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Oil, to fry
For The Sauce:
For The Enmoladas
Directions
For The Sauce
Add the mole paste and stock to a saucepan over medium heat. Stir until paste begins to absorb the liquid. Reduce heat and simmer for 20 minutes, uncovered.
Add the chocolate. Stir occasionally to help it melt.
Turn heat off. Stir in the orange zest.
Stir ½ cup of sauce into the pork. Also, place some sauce into the bottom of the baking pan for the enchiladas.
For The Enmoladas
Preheat oven to 375 degrees.
Add oil to a fry pan or skillet and the sauce to a small plate. Heat ½” of oil over medium heat in a skillet or saute pan. Quickly fry the tortilla in the hot oil, turning once. You want to see the edges just start to curl.
Drag tortillas into the sauce, making sure both sides get covered. Place onto flat surface, fill with pork. Roll and place into baking dish.
Once all enchiladas are in baking dish, top remaining sauce then top with cheese. Bake for 15-20 minutes or until cheese is melted and browned.
Finish by topping with pickled onions, green onions and cilantro. Serve and enjoy!