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.



5 servings

  • Pork Mole

  • 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. sliced onions
  • 3 Tbsp. chile powder spice mix
  • 2 Tbsp. minced garlic
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 12 oz. water
  • ¼ cup raisins
  • 1 Tbsp. sesame oil
  • 3½ oz. OREO Base Cake
  • 2 tsp. unsweetened cocoa powder
  • ½ tsp. vanilla extract

  • Sandwich Assembly

  • 5 torta rolls (3 oz.), split
  • 7½ oz. finely shredded cabbage
  • 15 oz. sliced tomatoes
  • 30 oz. Pork Mole
  • 7½ oz. diced avocados
  • 10 oz. pickled jalapeño peppers
  • 1¼ tsp. toasted sesame seed
  • 15 fresh cilantro sprigs

Nutrition per serving

Calories1250 Total fat77 gSaturated fat21 gTrans fat0 gCholesterol185 mgSodium2450 mgCarbohydrate81 gDietary fiber10 gProtein58 gVitamin A15 %DVVitamin C60 %DVCalcium15 %DVIron60 %DV
Pork Mole:  

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.

Sandwich Assembly:  

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.



To prepare Pork Mole in the oven, brown meat as directed. Add remaining ingredients. Bake, covered, in 275°F standard oven about 2 hours or until tender. Continue as directed. To use a pressure cooker, prepare Pork Mole as directed, reducing water to 8.4 oz.

© Mondelēz International group