• Fast

Ingredients

1. 1/3 cup prepared mole rojo (red) or mole negro (black) (3 ounces)
2. 2 cups low-sodium chicken broth
3. 3 cups shredded roast pork or chicken (about 1 pound)
4. Twelve 8-inch corn tortillas
5. 1 cup shredded Monterey Jack (4 ounces)
6. Chopped cilantro, sliced scallions and lime wedges, for serving (optional)

Directions

1. In a medium saucepan, whisk the mole into the broth and bring to a boil. Add the pork and simmer over moderately low heat for 10 minutes. Keep warm.
2. Wrap tortillas in a clean kitchen towel. Warm them in a microwave at high power for 2 minutes, or until hot and pliable.
3. Lay 4 tortillas on a work surface; keep the rest covered with the towel. Fill each tortilla with a few tablespoons of the meat. Roll up the tortillas into tight cylinders and transfer to a platter. Repeat with the remaining tortillas and meat. Spoon about 3/4 cup of the mole sauce on top. Garnish with the cheese, cilantro, scallions and lime wedges, then serve with the remaining mole sauce.