Shredded Pork Enchiladas Recipe
Shredded pork enchiladas are really flavorful and make a change from ground beef enchiladas which are perhaps more common. The following recipe combines the pork with two kinds of cheese, as well as onion. The enchilada sauce for these shredded pork enchiladas is also homemade. The garnish is a creamy mixture of sour cream, corn, red onion, and cilantro, which is the ideal contrast to the piquant pork enchilada recipe.
If you enjoy pork enchiladas, green chili sauce is a great condiment to serve with them. Alternatively, you can follow the recipe because you will find the chipotle-rich sauce to be perhaps spicy enough.
These pork enchiladas look amazing and they are just as good for a sit-down dinner as they are for a family meal. Actually, they will not fail to impress at a dinner party because they are certainly flavorful enough and interesting enough to be a real talking point.
The homemade enchilada sauce is incredibly flavorful, and if this is to be your first try at making your own enchilada sauce, you will probably never want to use a bottled sauce again because this one is so good. Chilies, garlic and tomatoes are just some of the ingredients you will be using to make the sauce. The meat in this recipe is pork shoulder, and you will need to chop it up or else perhaps you can buy it already cubed to save time.
The pork enchiladas are topped with sauce and cheese, and then they are baked until perfectly done. Add your favorite accompaniments to these, perhaps some guacamole, lime wedges, sour cream, or anything else you want. The flavor is amazing and this is one of the most impressive pork enchilada recipes ever.
- 1 ½ lbs pork shoulder, in 1 inch cubes
- 1 teaspoon salt
- 2 tablespoons grated Monterey Jack cheese
- 2 tablespoons grated Cheddar cheese
- ¼ teaspoon black pepper
- 3 ½ cups enchilada sauce
- ½ chopped onion
- 12 small corn tortillas
- 2 tablespoons vegetable oil
- Red onion, corn kernels, chopped cilantro and sour cream, for garnish
- 3 minced cloves garlic
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 1 tablespoon flour
- 7 oz can chipotle chilies in adobe
- 28 oz can diced tomatoes
- 2 tablespoons chili powder
- Bring 1 quart of water to a boil in a 4 quart pot, and then stir in the pork, onion, salt, pepper, and onion. Let the mixture simmer for 45 minutes or until the meat is tender.
- Strain it and set it aside.
- Preheat the oven to 350 degrees F.
- Heat the oil for the enchilada sauce over a low heat, and then add the chili powder and garlic and sauté for a minute.
- Puree the chilies, chili powder, flour, tomatoes, and garlic mixture in a blender, then put it back into the pan and simmer for 10 minutes.
- Add the broth and simmer for half an hour more.
- Shred the pork into a bowl and stir in ½ cup of the enchilada sauce.
- Brush the tortillas on both sides with oil, then stack them 2 high on a baking tray and heat them for a couple of minutes in the oven until they are warm and flexible.
- Take them out of the oven, make them into a stack, and keep them warm, under a kitchen towel.
- Spread ¾ cup enchilada sauce on the base of a 13 x 9 inch baking dish, then sprinkle some cheese on each tortilla (save about ⅔ of it) and spoon some of the filling on each one.
- Roll them up and arrange them seam side down in the baking dish.
- Cover the enchiladas with the rest of the sauce, and then sprinkle the rest of the cheese over them.
- Bake until the sauce is bubbling and the cheese has melted.
- This will take about 20 minutes.
- Serve the enchiladas garnished with the red onion, corn kernels, sour cream, and chopped cilantro.
You can see how colorful and delicious these pork enchiladas look in the photo and this is such a great recipe. If you like the thought of making shredded pork enchiladas from scratch, including the enchilada sauce, you will enjoy making this recipe because you can make everything yourself. These enchiladas can be made spicier if you want, or made following the above directions. The pork will be juicy and succulent and the cheese goes really nicely with the other flavors in this shredded pork enchiladas recipe.
Leave a Reply
- Mexicali Black Bean Tacos with Two Meats May 5, 2016
- Mexicali Breakfast Burrito Egg and Avocado April 26, 2016
- Mexicali Broiled Sushi Tacos April 24, 2016
- Mexicali Smooth Guacamole in Glasses with Tomatoes April 23, 2016
- Mexicali Nachos with Beef and More April 22, 2016
- Mexicali Margarita Quesadilla April 17, 2016
- Mexicali Shredded Chicken Tacos with Fete Slaw April 16, 2016
- Mexicali Baja Street Tacos Carne Asada April 15, 2016
- Tex-Mex Vegetarian Harvest Quesadilla with Cheese April 14, 2016
- Tex-Mex Chicken and Pepper Fajitas April 13, 2016
- Home (119367 Views)
- An Authentic Mexican Pico de Gallo Recipe (117271 Views)
- Authentic Mexican Rice Recipe a Tasty Mexican Rice Side Dish (63134 Views)
- Chicken Cheese Enchilada Recipe (45700 Views)
- Mexican Shrimp Cocktail with Avocado Salsa (34553 Views)
- Authentic Mexican Chicken Tacos (30321 Views)
- Recipe for Stuffed Burrito with Chicken (24062 Views)
- Papadzules Recipe (23379 Views)
- How to Make Flautas with Green Chili (18884 Views)
- Pollo Frito Receta – Mexican Pan Fried Chicken with Tomatoes (17520 Views)