An Inspired Cook

This might be one of the tastiest tacos ever!  They were so good I can’t wait to make them again. This Mole sauce has so many flavors to awaken the taste buds including dried chiles, spices and dark chocolate.  The pulled pork was the star of this taco so there was no need for a lot of toppings.  A fresh Pico salsa with crumbled Queso Fresco is all you need.

This is a small roast only 1 1/2 pounds but it will make approximately 12 – 15 tacos .  This is my first time to try the concentrated “Dona Maria” paste.  It’s so simple, 4 parts broth to 1 part paste.  There is also a Mole Verde paste that I’m anxious to try as well.

Sprinkle the roast with salt and place in a heated dutch oven drizzled with olive oil.  Brown the roast over all sides.

I used 1/2 cup of Mole paste to 2 cups warm chicken broth.  The Mole paste is quite thick and might be further described as a powdery paste with a layer of oil over top.  It takes a few minutes to dissolve the paste and whisk into a sauce.

Pour the sauce over the pork roast.  Ladle some of the sauce over top and bring to a boil.

As it begins to boil, turn down the heat to low and cover.  Let cook for 3 – 4 hours on low heat turning the roast every hour or so.

I tested it with a fork at 3 hours and it needed some more time.  At 4 hours it is nice and tender.

A couple of forks will shred the pork easily.

Once the pork has been shredded place it into a saucepan over low heat and ladle the mole sauce over top until you have enough flavor for your taste buds.  We like the bold mole flavor so I spooned it over thick.

I warmed up some corn tortillas with a drizzle of oil in a pan.  Turn them after 30 seconds or so to heat the other side.  Spoon in the pulled pork and top with a fresh Pico de Gallo and a sprinkle of Queso Fresco.





Pulled Pork Mole Tacos

1 1/2 pound Pork Roast, (I used a boneless shoulder roast)
Salt
1/2 cup Mole Paste (I used Dona Maria Mole)
2 cups Chicken Broth
12 – 15 Corn Tortillas
Pico de Gallo, recipe follows
Queso Fresco, crumbled

Heat a dutch oven on top of the stove with a drizzle of olive oil.  Sprinkle the roast with salt on both sides and place in hot dutch oven.  Sear the roast on both sides.  Warm the broth and combine with the mole paste.  Let sit for just a couple minutes to soften the paste as it may be hard to break apart and dissolve.  Whisk the paste into a sauce and pour over the roast.  Bring the sauce to a boil, then place the lid on top, turn the heat down to low and simmer for 3 – 4 hours turning the roast every hour or so.  When the pork will easily pull apart with a fork it is ready.

Remove the pork and pull apart with 2 forks.  Place pork into a saucepan or skillet, ladle some of the sauce (approx 1/2 – 1 cup) over the pork. Heat the pork for 4 – 5 minutes.

Heat the tortillas in a hot skillet with a drizzle of olive oil.  Heat for 30 seconds then flip over for another 30 seconds.  Place tortillas in a tortilla warmer lined with a paper towel to capture any excess oil.

Fill tortillas with warm pulled pork mole and top with Pico de Gallo and Queso fresco.

Makes approx 12 – 15 tacos

Pico de Gallo

2 Roma Tomatoes, chopped
1 Jalapeno, stemmed, seeded and chopped
2 cloves Garlic, grated on a microplane grater
2 tablespoons Cilantro, roughly chopped
2 – 3 tablespoons Onion, small dice
Juice of 1/2 Lime
Salt to taste

Combine tomatoes, jalapeno, garlic, red onion and cilantro together in a medium size bowl.  Spritz with juice of 1/2 lime.  Salt to taste.