Prep 1 hr 30 mins
Cook 1 hr 49 mins
Feel free to use whole chicken pieces or pork for shredded meat in this recipe.
- 1 lb ground pork
- 1 teaspoon salt
- 1⁄2 teaspoon Mexican oregano or 1⁄2 teaspoon marjoram
- 1 slice onion, chopped
For the Mole
- 7 dried ancho chiles, stemmed, seeded and deveined
- 5 garlic cloves, unpeeled and roasted
- 2 slices white bread, toasted
- 1 ripe large tomatoes, 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
Filling to add to meat
- 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 tomatoes, 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
- Bring 4 cups water to boil and add the meat-after a few minutes skim off the foam.
- Add the salt, herbs and onion and simmer for 45 minutes.
- Remove meat, strain broth and skim off the fat that rises. Set aside.
- Cover the chilies with boiling water and weigh down with a plate.
- 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.
- Add the drained chilies (keep 1 out) and 1/2 cup of the reserved broth.
- Puree to smooth-very smooth.
- Heat the oil or lard to medium high.
- When starting to smoke add the puree and cook for 4 minutes.
- Add 2 1/2 cups of reserved broth, reduce to a simmer and cook for 45 minutes.
- Add salt and sugar to taste.
- If you need to add a bit more broth-you want it of medium consistency.
- Finish the filling-------------.
- Boil the potato for 5 minutes and drain.
- Heat oil or lard in a large skillet and add potato, onion, peas, plantain and meat.
- Cook, stir, cook, stir for around 8 minutes-you want it to start to turn golden brown.
- In a blender or processor puree remaining chili with the tomato.
- Add to the meat mixture and cook for several minutes or until filling starts to thicken.
- Remove from heat and season with salt and pepper-cover and keep warm.
- Steam the corn tortillas and lay out three in a row.
- 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.
- Pour the mole over top and heat in a 350°F oven for 10 minutes.
- Sprinkle with cheese, onion and tomato and return to oven for 5 more minutes.
- 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.
- This is an authentic recipe, not the Tex-Mex that most of us are used to.