A classic Pueblan dish from chile en nogada season: tortillas filled with the same sweet-savory picadillo as chiles en nogada, then smothered in mole poblano and garnished with pomegranate seeds, sesame, and parsley. A wonderful option for those who prefer not to eat the battered chile version — same spirit, new form.
Instructions
1Cook the Pork
In a pot, cook the pork with a bit of oil, diced onion, and garlic over medium heat until the meat releases its juices and begins to brown.
2Cook the Fruit
In a separate large pot, cook the tomatoes with the bouillon until they release their juices. Add the fruit (plantain, apples, pears, peaches), almonds, raisins, and a little sugar to taste. Cook until the fruit softens and the flavors meld.
3Combine and Season
Mix the cooked fruit with the pork. Taste and adjust seasoning as needed. Set aside.
4Fry the Tortillas and Fill
Heat enough oil in a skillet. Quickly fry each tortilla for a few seconds per side until softened and slightly golden (not crispy). Transfer to a plate and fill each tortilla with the pork and fruit mixture. Roll or fold and place on a serving dish.
5Cover with Mole
Ladle the mole poblano generously over the filled tortillas, covering them completely.
6Garnish and Serve
Finish with a generous sprinkle of pomegranate seeds, sesame seeds, and fresh parsley. Serve immediately.