Meat Tacos with Mole Sauce

• Recipe by Melissa Guerra

If you're short on time, you can braise the meat in the mole sauce for just 10 minutes—it will be great. But refrigerating the braised meat for 2 to 3 days will allow the dish's complex flavors to meld.

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.