Please connect to Internet to continue
Preparation Time : 30
Cook Time : 60
Total Time : 90
Molé paste 3 tbsp
pork 400 gms
sweet potatoes (baked) 2 nos
olive oil 100 ml
garlic (minced) 1 nos
onion (chopped) 1 nos
chipotle chilé 2 tbsp
cumin 1/2 tsp
Salt – to taste 1 pinch
chicken stock 720 ml
chopped cilantro 30 gms
corn tortillas (warmed) 12 nos
shredded cheddar cheese 200 gms
For the sauce: Heat half the olive oil in large stockpot over medium heat. Add the onions and cook until lightly browned.
Add the garlic, cumin, chipotle chili, Demerara cinnamon sugar, & cook about 1 minute more, or until fragrant, stirring constantly.
Add half the chicken stock. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally until it thickens.
For the pork: Preheat oven to 350ºf.heat the olive oil in a medium skillet over medium-high heat. Add the garlic, stirring constantly.
Add the diced pork sear well and cook with remaining chicken stock till tender on a slow flame. Season with salt.
Assembling: Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and pork.
Pour half mole sauce into the bottom of a greased glass baking dish to cover it entirely.
Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.
Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with chopped cilantro leaves.
Please Login to comment