Pulled Pork Tomato Mole Enchiladas Recipes

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350F/180C.
• Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
• Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
• Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
• Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
• Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
• Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
• Let stand for 5 minutes before serving.

PULLED PORK WITH MEXICAN ALMOND MOLE SAUCE

Steps:

• Heat the oil in a casserole dish. Brown the pork for about 10 mins until golden all over, stir in the tomato purée and cook for 1 min. Pour over the chicken stock, then add the strips of orange zest and juice, cinnamon and thyme. Bring to the boil, reduce the heat, then cover and simmer for 1½ hrs.
• Meanwhile, make the sauce. Heat a non-stick frying pan and dry-fry the onions and whole garlic cloves for about 5 mins, turning often until softened and lightly charred all over. Tip into a blender. Add the tomatoes to the pan. Cook for 3 mins until starting to blister and char, then tip into the blender. Add 1 tbsp oil to the pan. Fry 1 of the tortillas for 1 min on each side until golden. Tear into pieces and tip into the blender. Adding more oil if you need, fry the almonds for 3 mins until golden. Add to the blender. Finally add the raisins, coriander and cumin to the pan and cook for 1-2 mins until the raisins are plump. Add these to the blender along with the chipotle paste and finely chopped chocolate. Whizz together until a rough paste forms.
• Using a slotted spoon, remove the meat from the pan to a board, leave to cool a little, then use forks or your fingers to tear into shreds. Remove the cinnamon, orange zest and thyme sprigs from the pan and discard. Pour a little of the cooking liquid into the blender, then carefully whizz together with the mole sauce. Tip sauce into the pan with the rest of the pork cooking juices. Simmer on the hob for 10-15 mins, then return the shredded pork to the pan and cook for 20 mins more. Season to taste. Can be made up to this point up to 2 days in advance and stored in the fridge or frozen for up to 3 months.
• Just before serving, microwave the tortillas for 1 min to warm them. Toss together all the salsa ingredients and season well. Set everything out on the table. To serve, spoon some of the pork mole onto a tortilla, top with some salsa, then roll up and eat.

MAKE-AHEAD OVEN-ROASTED PULLED PORK

Steps:

• Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
• Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
• Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.

PULLED PORK TOMATO MOLE ENCHILADAS

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 4-quart saucepan, heat tomato sauce, chipotle chiles and cocoa to a simmer over medium heat. Reduce heat to medium-low; continue to cook 5 minutes to combine flavors. Transfer 1 cup of the sauce to small bowl. Add pork to sauce in pan; toss to coat.
• Place tortillas in baking dish. Divide pork mixture among tortillas; divide 1/2 cup of the cheese among tortillas; wrap tortillas around filling, placing seam side down. Top with reserved sauce. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 25 to 30 minutes or until hot and bubbly. Top with reserved cheese, green onions and cilantro.

PORK ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
• Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

SPICY PORK ENCHILADAS WITH MOLE SAUCE

Steps:

• Heat oven to 350 degrees.
• Combine all sauce ingredients in 2-quart saucepan.
• Cook over medium heat until mixture comes to a full boil. Cool slightly.
• Place mixture in 5-cup blender container or food processor bowl fitted with metal blade.
• Cover; blend 1 minute or until smooth.
• Set aside.
• Melt butter in 10-inch skillet until sizzling; add onion.
• Cook over medium-high heat, stirring occasionally, until onion is softened.
• Stir in 1/2 cup mole sauce, shredded pork and red pepper; mix well.
• Divide pork mixture evenly among tortillas; roll up tortillas.
• Place into greased 13x9-inch baking dish, seam-side down.
• Pour remaining sauce over tortillas; sprinkle with cheese.
• Bake for 20 to 25 minutes or until hot and bubbly.

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
• In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
• Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.

PULLED PORK ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
• Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.

PULLED PORK TOMATO MOLE ENCHILADAS

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 4-quart saucepan, heat tomato sauce, chipotle chiles and cocoa to a simmer over medium heat. Reduce heat to medium-low; continue to cook 5 minutes to combine flavors. Transfer 1 cup of the sauce to small bowl. Add pork to sauce in pan; toss to coat.
• Place tortillas in baking dish. Divide pork mixture among tortillas; divide 1/2 cup of the cheese among tortillas; wrap tortillas around filling, placing seam side down. Top with reserved sauce. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 25 to 30 minutes or until hot and bubbly. Top with reserved cheese, green onions and cilantro.