Cochinita Pibil Enchiladas with Mole

Heat the mole with a little stock until it reaches a creamy consistency. Finely julienne the red onion and blanch in hot salted water, then drain and add fresh orange juice and lime juice; set aside. Heat the cochinita pibil and the corn tortillas, fill and roll up. Top with the hot mole sauce, then garnish with coriander, sour cream and the pickled onion.