Thursday, January 7, 2010

Shredded Pork Tenderloin Enchiladas With Mole Sauce, Guacamole And Spanish Rice

This is my favorite use of leftover pork tenderloin and the two of us can usually squeeze two nights of meals out of it as well as put one in the freezer. You can also use leftover rice for the Spanish rice, if you have it on hand. Just follow the recipe without the [rice] cooking time; it can be done quickly in a skillet.


To shred the pork I use a salad fork, which is the perfect tool for the job. I have to restrain myself from eating the shredded pork even though I know how delicious these enchiladas will be. I hope you enjoy this meal as much as we do.


Oh, and I did cheat a little by using store bought pre-packaged Guacamole. So sue me. It got the job done.


Shredded Pork Tenderloin Enchiladas:





Mole Sauce Ingredients:


1/2 cup chicken broth

1 (14-1/2 ounce) can diced chiles and tomatoes (I use Rotel)

1 (1 ounce) semi-sweet baking chocolate

1 teaspoon sugar

1/2 teaspoon ground cumino

1/2 teaspoon salt

1/4 teaspoon pepper


Enchiladas Ingredients:

3 Tablespoons butter

1 small onion, chopped

1 pound of cooked pork, shredded

1/2 teaspoon ground cayenne pepper

10 - 8 inch corn tortillas

3/4 cup co-jack cheese, shredded

3/4 cup mozzarella cheese, shredded


Directions:


Heat oven to 350 degrees F. Combine all sauce ingredients in 2 qt. saucepan. Cook over medium heat until mixture comes to a full boil. Cool slightly. Place mixture in food processor or a blender with metal blade. Cover and blend until smooth. Set aside.



Melt butter in 10 inch skillet until sizzling; add onion. Cook over medium high heat, stirring occasionally, until onion is softened. Stir in 1/2 cup of mole sauce, shredded pork and cayenne pepper; mix well.


Divide pork mixture evenly among the 10 tortillas; roll up tortillas. Place into greased 13x9-inch baking dish, seam side down. Pour remaining sauce over  enchiladas; sprinkle with cheese. Bake for 20 to 25 minutes or until bubbly and hot.


Spanish Rice:


1 cup long grain white rice

1 can Rotel green chiles and tomatoes

1 cup chicken broth

1 Tablespoon butter


dash of salt

dash of pepper

Directions:

Bring Rotel and broth to a boil. Add butter, salt, pepper and rice. Cover and simmer over low heat for 20 to 25 minutes. Let stand 5 to 10 minutes. Fluff. Serve.

8 comments:

Moogie said...

Looks great. And it will heat up the cold winter day most of us are sharing.

5 Star Foodie said...

These enchiladas sound fabulous! I love this mole sauce!

Mags said...

I've never used mole sauce. I can't wait to try this.

Granny on the Web said...

... for a minute there I thought I had found a use for these darned moles in our garden!

Love Granny

The Peach Tart said...

I love mole sauce. This sounds wonderful.

bobbinis-kitchen.com said...

What a yummy dish. Thank you for this enchilada recipe. Great idea with that shredded pork.

Greetings
A-Man

kathyvegas said...

Mole sauce is something I've been wanting to make for a long time and never have because it looks so complicated, but your recipe looks like a snap and darn it, I'm finally going for it. I'm going to make your mole this week for sure!

Colleen said...

What a great Mexican meal - lots of good flavors!