Pork Mole Tortas with OREO Base Cake
Easily add global appeal to your menu with a flavorful twist on a Latin tradition, modernized into a portable urban eats–style sandwich. The deep, dark cocoa profile of OREO Base Cake adds new depth to spicy chili powder and new dimensions to the overall traditional mole sauce.
- 2½ lb.boneless pork shoulder, cut into 2-inch chunks
- 2 tsp.kosher salt
- 1 tsp.coarsely ground black pepper
- 1 oz.vegetable oil
- 8 oz.slicedonions
- 3 Tbsp.chile powder spice mix
- 2 Tbsp.minced garlic
- 1 tsp.ground cumin
- ½ tsp.ground cinnamon
- 12 oz.water
- ¼ cupraisins
- 1 Tbsp.sesame oil
- 3½ oz.OREO Base Cake
- 2 tsp.unsweetened cocoa powder
- ½ tsp.vanilla extract
- 5torta rolls (3 oz.), split
- 7½ oz.finely shreddedcabbage
- 15 oz.slicedtomatoes
- 30 oz.Pork Mole
- 7½ oz.dicedavocados
- 10 oz.pickled jalapeño peppers
- 1¼ tsp.toastedsesame seed
- 15fresh cilantro sprigs
Nutrition per serving
Season pork with salt and pepper. Heat vegetable oil in large saucepan on high heat. Brown meat, in batches, on all sides until deep brown. Remove meat from pan. Lower heat to medium. Add onions to pan; cook 3 min. or until translucent. Stir in garlic and spices. Cook 1 min.
Add water, raisins and sesame oil to pan, scraping up browned bits from bottom of pan. Stir in pork. Bring to boil; cover. Simmer on low heat 1-1/2 hours or until meat is tender.
Remove meat from pan; shred with forks or fingers. Strain liquid and return to pan; discard solids. Stir in OREO Base Cake, cocoa and vanilla. Return meat to sauce mixture in pan. Use immediately or refrigerate until ready to serve.
Toast rolls. Fill each with 1/2 cup (1.5 oz.) cabbage, 3 tomato slices, 6 oz. meat with sauce, 1.5 oz. avocados, 2 oz. jalapeño peppers, 1/4 tsp. sesame seed and 3 cilantro sprigs. Gently fold in half to serve.