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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. Fast Pork Recipes

Melissa Guerra
March 2005

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Credit: © Deirdre Rooney

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Wrap tortillas in a clean kitchen towel. Warm them in a microwave at high power for 2 minutes, or until hot and pliable.

  • 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.

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