Serves: 4

Time: 90 mins

Ingredients

• 3 tbsp Molé paste
• 400 gm pork
• 2 sweet potatoes (baked)
• 100 ml olive oil
• 1 garlic (minced)
• 1 onion (chopped)
• 2 tbsp chipotle chilé
• 1 tbsp Demerara cinnamon sugar
• ½ tsp cumin
• Salt – to taste
• 720 ml chicken stock
• 30 gm chopped cilantro
• 12 corn tortillas (warmed)
• 200 gm shredded cheddar cheese

Procedure

For the sauce:

1. Heat half the olive oil in large stockpot over medium heat. Add the onions and cook until lightly browned.
2. Add the garlic, cumin, chipotle chili, Demerara cinnamon sugar, & cook about 1 minute more, or until fragrant, stirring constantly.
3. Add half the chicken stock. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally until it thickens.

For the pork:

1. Preheat oven to 350ºf.heat the olive oil in a medium skillet over medium-high heat. Add the garlic, stirring constantly.
2. Add the diced pork sear well and cook with remaining chicken stock till tender on a slow flame. Season with salt.

Assembling:

1. Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and pork.
2. Pour half mole sauce into the bottom of a greased glass baking dish to cover it entirely.
3. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.
4. Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with chopped cilantro leaves.