Pork Enchiladas
Ingredients
- 4 to 6 lb. pork shoulder
- 1 cup chicken stock
- 1/2 batch mole sauce (recipe follows)
- 1 batch enchilada sauce (recipe follows)
- 10-12 Tortillas, I prefer flour, but corn may be used
- shredded Mexican style cheese
Directions
Place pork shoulder in crockpot, cover with mole sauce and chicken stock. Let cook as long as you can. When ready, shred pork, mixing in the sauce and juices. Remove any large chunks of fat and or bone.
Spray baking dish with non stick spray. Fill tortillas with meat and place in pan, seam side down. Cover with enchilada sauce and cheese. Bake at 350° until cheese is browned.
Ground Beef or Bison Enchiladas
Brown ground meat in skillet, adding mole sauce once meat is cooked. Continue with above recipe.
Mole Sauce
Ingredients
- 1 red bell pepper, cut into chunks, seeds and ribs removed
- 1 jalapeno pepper, cut in half- for more heat leave the seed in, for less heat, remove them
- 2 plum tomatoes, quartered
- 1/2 cup roasted, unsalted cashews
- 1/2 cup dried apricots, chopped
- 1 ripe plantain, cut into chunks
- 1 tsp sea salt
- Water if necessary
Directions
On a roasting pan, drizzle peppers and tomatoes with oil and roast in a 375° oven until slightly charred, turning once. Remove from oven and let cool.
In the bowl of a food processor fitted with the chopping blade, process all ingredients until smooth. Add water to adjust consistency.
Enchilada Sauce
Ingredients
- 2 tbsp coconut oil
- 1 tbsp flour
- 1/2 tsp chili powder (more as desired)
- 2 cups chicken stock
- 10 oz tomato paste
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp salt
- 2 cups chicken stock
Directions
Heat oil in a saucepan until hot, add in flour, stirring constantly until thickened. Add chili powder, tomato paste, oregano, cumin, and salt, stirring to heat thoroughly. Slowly add in stock, stirring constantly. Reduce heat and let simmer for 10 minutes, adding additional stock if needed.