Pork Mole Negro Whole Wheat Enchiladas

Mole Negro Whole Wheat Enchiladas1

A few days ago I made another batch of my Pork Mole Negro and with some leftovers, (I know, how could there be, right?) I’ve decided to make some Pork Mole Negro Whole Wheat Enchiladas for a last time indulgence!

The dark Mole Negro is probably the best known mole here north of the border and it’s almost always made with toasted chili peppers, bittersweet chocolate, and ground almonds. A Mole is a rich, savory Mexican sauce that has complex, layered flavors, and has been painstakingly nurtured, simmered and labored over. Either pork or chicken is the familiar meat ingredient and this pork one is just perfection.

I love how the nuts, chilies and chocolate all create a new flavor. A good mole is one where you’re not supposed to really taste any one individual ingredient, but all the layers with a complex and amazing sweet, spicy and nuanced balance.

Mole Negro Whole Wheat Enchiladas2

I thought I would use whole wheat tortillas to wrap these up snug and make two individual dishes for each of us.

Mole Negro Whole Wheat Enchiladas3

With the addition of some canned pinto beans to speed up the meal process I transformed leftovers into something pretty special.

Mole Negro Whole Wheat Enchiladas4

Topping the mole enchiladas with shredded Pepper Jack cheese and some nice sharp Cheddar was exactly what I had in mind to finish it off.

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Pork Mole Negro Whole Wheat Enchiladas

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