Ground Pork Mole Enchiladas

Recently I was in the mood to mix it up for Taco Tuesday. In this case, mixing it up meant mole. And while I was at it, I decided to go with enchiladas instead of tacos. My beau was out for the evening and enchiladas save much better than tacos do (and require far less effort to reheat) so enchiladas meant easy leftovers we could both enjoy the next day.

Start by sautéing half an onion in oil. As it softens, add 1 lb ground pork and taco seasonings (garlic powder, oregano, chile powder, cumin, paprika, salt, cayenne) and brown. Just as it’s finishing up, add frozen corn and warm through. Set this mixture aside while you make your mole sauce. I used Guelaguetza’s coloradito paste and followed the instructions (simmering stovetop with tomato sauce, broth, and brown sugar). When the sauce is ready, fill tortillas with the ground pork mixture, roll up, and place in a baking dish. I made eight enchiladas and had leftover meat – it will all depend on the size of your tortillas and baking dish. Top with cotija cheese and bake at 350 for 20 minutes. Serve with sour cream, pickled red onions, and any other toppings you’re into.

The filling here was simple but great. I don’t know why I never think of ground pork for Mexican food, but it has tons of flavor and no more effort than any other ground meat. And since I had leftovers, I can confirm it works in enchiladas but is also a great taco filling. Don’t sleep on it. And don’t forget how good mole can be! Totally different profile than what you’re probably used to on Taco Tuesday, but so rich and deep in flavor.