PULLED PORK TORTILLA CUPS
Baked tortilla cups filled with shredded pork and cheese.
Categories appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Cut large circles out of tortillas, and gently press into muffin tin. Bake at 350 degrees for 15-20 minutes, until edges brown. Let cool.
- Fill cups with shredded pork and cheese, and bake at 350 degrees for 5-10 minutes, until cheese is melted and bubbly.
- Top with pieces of avocado and cilantro, if desired. Serve immediately.
EASY PORK MOLE RECIPE
Combine chocolate, coffee and spices to create a rich mole recipe. This Easy Pork Mole recipe is great entrée for weeknights or busy weekends.
Provided by My Food and Family
Categories Grains
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large saucepan on medium-high heat. Add meat and yellow onions; cook 10 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally.
- Add next 4 ingredients; mix well.
- Stir in tomatoes; simmer on low heat 15 min. or until meat is done, stirring occasionally. Top with green onions. Serve over rice.
Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
TORTILLA DESSERT CUPS RECIPE BY TASTY
Here's what you need: sugar, cinnamon, butter, 10-inch flour tortillas, heavy cream, vanilla extract, sugar, fresh fruit
Provided by Hector Gomez
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
- In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
- Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 22 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
TORTILLA DESSERT CUPS
Diabetics and dessert lovers alike are "wowed" by these creamy treats. Says Susan Miller of Wakeman, Ohio, "After finding out my mother had diabetes, I went on a search for good recipes like this. These bites taste so yummy, no one will ever guess they're low in anything!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. , For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan., Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. , Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 178mg sodium, Carbohydrate 19g carbohydrate, Fiber 0 fiber), Protein 4g protein.
PORK CHOPS MOLE
Mole sauce or paste, a spicy sauce made with chocolate, cinnamon, dried red pepper and other ingredients, can be found in the Mexican section of your local supermarket.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 351 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 553mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.
QUICK CHICKEN MOLE IN TORTILLAS
Provided by Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
- Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.
- To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.
GREEN MOLE WITH PORK
Provided by Zarela Martinez
Categories Herb Pork Cinco de Mayo Dinner Meat Tomatillo Jalapeño Hominy/Cornmeal/Masa Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
- Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
- Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
- Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
- Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
- Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
- Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
- Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.
SLOW COOKER MOLE-STYLE PULLED PORK
Chocolate, chili powder and cinnamon give this slowly cooked pork a distinctively rich and smoky flavor. Put the ingredients together in the morning, and you'll come home to irresistibly good pork to serve in warm tortillas.
Provided by Allrecipes Member
Time 8h
Yield 12
Number Of Ingredients 11
Steps:
- Stir the soup, water, chili powder, brown sugar, cumin and cinnamon in a 6-quart slow cooker. Add the pork and turn to coat.
- Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork to a cutting board. Using 2 forks, shred the pork. Add the chocolate to the cooker and stir until melted. Return the pork to the cooker.
- Place about 1/2 cup pork mixture onto half of each tortilla. Top with the tomatoes and cilantro. Fold the tortillas over the filling.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 32.5 g, Cholesterol 60.6 mg, Fat 18.7 g, Fiber 2.7 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 469 mg, Sugar 3.7 g
CHICKEN MOLE IN TORTILLAS
This is a delicious recipe I got from Michelle Urvater of Food Network. Something very different from our regular fare, that we really enjoy! I don't always use plain AND smoked chicken -- but often use all plain. The smoked chicken does add a special touch to this dish, however.
Provided by Pianolady
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Saute the onions and garlic in the oil for about 10 minutes until tender.
- Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
- Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
- Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
- Add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
- Add the chocolate and simmer a minute until melted.
- Stir in the paste and simmer until thickened.
- Meanwhile, warm the tortillas in the oven.
- To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
- Top with sour cream (and cilantro, if desired).
- Enjoy!
Nutrition Facts : Calories 993.1, Fat 32.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 1702.4, Carbohydrate 139.7, Fiber 11.8, Sugar 15.3, Protein 37.4
MOLE TORTILLA SOUP
Make and share this Mole Tortilla Soup recipe from Food.com.
Provided by comethead
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Roux/Mole - fry flour in 1/4 cup of oil. Add chili powder and cook until golden color. Add 2 can of the chicken broth, chili mix, minced garlic, jalapeno, and chocolate. Cook for about 20 minutes until smooth/thick.
- In a seperate pot put the chicken, chopped onion, the other 2 cans of chicken broth, corn, tomatoes and jalapeno. Cook until starting to boil.
- Take 1/2 of the first step and mix with 1/2 of the second step and put into a blender. Mix well until it is fully blended. Add all ingredients together in a large pot and cook for another 15-20 minutes.
- Put in bowls, add 5 broken up tortilla chips and 1/4 cup of cheese to each bowl and serve.
- You can garnish with avocado slices.
Nutrition Facts : Calories 825.1, Fat 51.6, SaturatedFat 15.6, Cholesterol 147.1, Sodium 1377.5, Carbohydrate 46.4, Fiber 3.9, Sugar 10.5, Protein 45.4
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