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Meat Tacos w/ Mole Sauce

Source of Recipe

Food & Wine Mag. March 2005


Recipe Introduction

My husband, Mike, really liked these. He is on the Florida Fast (South Beach Diet), so we used whole wheat tortillas. I used chicken. This is a great dish to make with leftovers from a chicken or pork roast. You can make it and serve it the same day, but the flavor gets better if it sits in the refrigerator for at least one day. You can find the mole sauce in the international foods aisle or a Latin grocery.

List of Ingredients

1/3 c. (3 oz.) prepared mole rojo (red) or mole negro (black)
2 c. low-sodium chicken broth
3 c. shredded roast pork or chicken (about 1 lb.)
Twelve 8” corn tortillas
1 c. (4 oz.) shredded Monterey Jack cheese
Chopped cilantro, sliced scallions, and lime wedges, for serving



Recipe

In a medium saucepan, whisk the mole into the broth and bring to a boil. Add the pork and simmer over moderately low hat for 10 minutes. Keep warm.

Wrap tortillas in clean kitchen towel. Warm them in a microwave at high powder 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 T. of the meat. Roll up the tortillas into tight cylinders and transfer to a platter. Repeat with the remaining tortillas and meat. Spoon about ¾ c. of the mole sauce on top. Garnish with the cheese, cilantro, scallions and lime wedges, and then serve with the remaining mole sauce.

Serves 4.