Enchiladas de Coloradito. Smooth and mild Oaxacan mole.

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Name: Pork Enchiladas with Red Mole
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Oaxacan
Ingredients: 24 ounces Boneless pork shoulder lean, cut in 1" cubes; 2 teaspoon salt; 1 teaspoon marjoram; 1 teaspoon thyme; 1 small onion roughly chop; 14 each dried chilies ancho stem, seed and devein; 10 cloves garlic unpeeled; 4 slices firm white bread darkly toast & tear in small pcs; 24 ounces canned, diced tomatoes drain; 1 large onion roughly chop; 3 teaspoon oregano; 2 pinch cloves; 1/4 teaspoon black pepper; 3/4 teaspoon cinnamon; 3 tablespoons lard; 1 teaspoon salt; 2 Tablespoons sugar; 2 small potatoes peel and dice; 6 tablespoons lard; 2 medium onions diced; 1 each plantain peel and dice; 20 ounces canned, dices tomatoes drain; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 24 each corn tortillas; 2 cups queso fresco or other mild cheese; 1/2 small onion about 1/2 cup

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INGREDIENTS

24 ounces Boneless pork shoulder ; lean, cut in 1" cubes
2 teaspoon salt
1 teaspoon marjoram
1 teaspoon thyme
1 small onion ; roughly chop
14 each dried chilies ancho ; stem, seed and devein
10 cloves garlic ; unpeeled
4 slices firm white bread ; darkly toast & tear in small pcs
24 ounces canned, diced tomatoes ; drain
1 large onion ; roughly chop
3 teaspoon oregano
2 pinch cloves
1/4 teaspoon black pepper
3/4 teaspoon cinnamon
3 tablespoons lard
1 teaspoon salt
2 Tablespoons sugar
2 small potatoes ; peel and dice
6 tablespoons lard
2 medium onions ; diced
1 each plantain ; peel and dice
20 ounces canned, dices tomatoes ; drain
1 teaspoon Salt
1/2 teaspoon Black pepper
24 each corn tortillas
2 cups queso fresco ; or other mild cheese
1/2 small onion ; about 1/2 cup

INSTRUCTIONS

SAUCE: Cover chilies with boiling water and let stand for 30 minutes. Remove skins. Place garlic on griddle over medium heat and roast 15 minutes, til blackened in spots, turning frequently. Cool and slip off skins, reserving one chili for filling. Place garlic, toast, tomato, onion, herbs & spices, chilies and 1 cup pork broth. Blend til smooth. Heat the 3 T. lard in large saucepan over med heat. When hot enough to sizzle, add chili mixture and stir for several minutes as mixture fries and concentrates. Stir in 5 cups pork broth, partially cover and simmer for 45 minutes. Season with salt and pepper and thin with more pork broth if necessary to achieve medium consistency.

FILLING: Boil potato til tender, about 5 minutes, drain. When pork has cooled, trim fat and shred with fork. Heat remaining lard in large skillet & add meat, potato, onion and plantain. Stir often til a rich golden brown, about 8 minutes. Combine remaining tomato and chili and blend til smooth. Add to meat and stir til mixture thickens. Season with salt and pepper, cover and keep warm.

FINISH: Heat oven to 350 degrees. Steam-heat tortillas and lay 2-3 at a time in front of you - spoon a heaping tablespoon of filling down center of each roll up and place in baking pan seam side down. Repeat with remaining tortillas. Spoon sauce over and warm in oven for about 5 minutes. Garnish with cheese and onion

NOTES

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Pork Enchiladas with Red Mole

24 ounces Boneless pork shoulder lean, cut in 1" cubes
2 teaspoon salt
1 teaspoon marjoram
1 teaspoon thyme
1 small onion roughly chop
14 each dried chilies ancho stem, seed and devein
10 cloves garlic unpeeled
4 slices firm white bread darkly toast & tear in small pcs
24 ounces canned, diced tomatoes drain
1 large onion roughly chop
3 teaspoon oregano
2 pinch cloves
1/4 teaspoon black pepper
3/4 teaspoon cinnamon
3 tablespoons lard
1 teaspoon salt
2 Tablespoons sugar
2 small potatoes peel and dice
6 tablespoons lard
2 medium onions diced
1 each plantain peel and dice
20 ounces canned, dices tomatoes drain
1 teaspoon Salt
1/2 teaspoon Black pepper
24 each corn tortillas
2 cups queso fresco or other mild cheese
1/2 small onion about 1/2 cup

MEAT: Bring 8 cups water to boil in large pan, add pork, skim off foam as meat simmers.  Add salt, herbs and onion.  Partially cover and simmer til meat is tender, about 45 minutes.  Remove meat, strain broth, skim off fat.
SAUCE: Cover chilies with boiling water and let stand for 30 minutes.  Remove skins.  Place garlic on griddle over medium heat and roast 15 minutes, til blackened in spots, turning frequently.  Cool and slip off skins, reserving one chili for filling.  Place garlic, toast, tomato, onion, herbs & spices, chilies and 1 cup pork broth.  Blend til smooth.  Heat  the 3 T. lard in large saucepan over med heat.  When hot enough to sizzle, add chili mixture and stir for several minutes as mixture fries and concentrates.  Stir in 5 cups pork broth, partially cover and simmer for 45 minutes.  Season with salt and pepper and thin with more pork broth if necessary to achieve medium consistency.
FILLING: Boil potato til tender, about 5 minutes, drain.  When pork has cooled, trim fat and shred with fork.  Heat remaining lard in large skillet & add meat, potato, onion and plantain.  Stir often til a rich golden brown, about 8 minutes.  Combine remaining tomato and chili and blend til smooth.  Add to meat and stir til mixture thickens. Season with salt and pepper, cover and keep warm.
FINISH: Heat oven to 350 degrees.  Steam-heat tortillas and lay 2-3 at a time in front of you - spoon a heaping tablespoon of filling down center of each roll up and place in baking pan seam side down. Repeat with remaining tortillas.  Spoon sauce over and warm in oven for about 5 minutes.  Garnish with cheese and onion

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Nutrition

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Serving Size: 1 Serving (573g)
Recipe Makes: 12 Servings

Calories: 987
Calories from Fat: 274 (28%)

Amt Per Serving		% DV

	Total Fat 30.4g	41 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 6.9g
Cholesterol 49.4mg		15 %
Sodium 829.1mg		29 %
Potassium 964.6mg		25 %
Total Carbohydrate 155.8g		46 %
	Dietary Fiber 21.7g	87 %
	Sugars, other 134.1g
Protein 29.4g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 987

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