These pork enchiladas are awesome! Pork marinated in flavorful Mexican seasonings and grilled to perfection. A home made red enchilada sauce made with dried chilis, onions, tomato sauce, cilantro and a few more seasonings really make this recipe outstanding. Corn tortillas, cheese and some of the best Mexican condiments round out these enchiladas and really bring the authentic Mexican flavor home. Simply wonderful!
1oz. dried New Mexico entero chilis
1/2 cup loosely packed fresh cilantro
8oz. can tomato sauce
3-4 cloves fresh garlic
1/2 teas. salt
1/4 teas. pepper
1/8 teas. cumin
1/2 teas. dry mexican oregano
2 1/2 cups water
Method: Red Enchilada Sauce
Add your chilis, onion, cilantro, garlic, all of the seasonings and water to your blender, everything but the tomato sauce. Blend until liquified and pour the mixture into a sauce pan.
Add your tomato sauce at this point. Heat over high heat to bring it to the boil and then reduce to medium low heat to simmer for about 30 minutes. Strain the mixture into a large bowl. This will take a few minutes.
After pouring the mixture through the strainer there will be a lot of the mixture still left in the strainer so use a large spoon or ladle to push the mixture through the strainer, being sure to scrape the excess from the bottom of the strainer into the bowl.
All that should be left in the strainer is the residual pulp of the mixture. This can be saved for a stock at a later time or thrown away. Your enchilada sauce will be a little runny so pour the strained sauce back into the pan (rinse it first) and put it back over the heat on about a medium temperature. Bring it to a low rolling boil and reduce it by 1/3. This will take about 10 minutes and give you the consistency you’re looking for. Your sauce is ready for pork enchiladas. Makes about 2 cups.
Note: A store bought can of enchilada sauce can be used as a substitute if you can’t find the dry chilis. You’ll need about a 15oz. can of red enchilada sauce.
Ingredients: Pork and Marinade
1 1/2-2lbs. pork butt (1/2in. cubes)
1/2 large onion (medium dice)
1 teas. salt
1/2 teas. garlic powder
1/2 teas. pepper
1 tbsp. olive oil
Method: Pork and Marinade
Cut your pork into half inch cubes and remove any excess fat. Chop the onion into pieces about the same size as the pork. Spread your cubed pork out on a cutting board to make one even layer. Sprinkle the onions evenly over the top of the pork and drizzle with the olive oil. Sprinkle the seasonings over the top.
This method will help distribute the seasonings evenly. Using your hands or the back of a knife, carefully mix the ingredients to combine. Place your mixture into a plastic bag, seal and refrigerate to marinade for 1 hour to overnight.
You could also add your mixture to a bowl and place a piece of plastic wrap directly on top of the pork. You do not want to cover the bowl, just the pork. This will seal in the flavors of the marinade in and keep the air away from it.
After your pork has marinated, it’s time to fry it up. Heat a skillet over medium high heat and add just enough of the pork mixture to cover the bottom. Too much meat in your pan will steam the meat and it will not get the sear you’re looking for.
Cook in batches and transfer the cooked pork to a bowl covered with foil to keep the heat in. Continue cooking the batches until all of the pork has been cooked.
Add all of the pork back to the skillet and turn the heat down to medium. Pour in about a 1/2 cup of the enchilada sauce and simmer for about 5 minutes. Remove from the heat. It’s now ready for your pork enchiladas.
24 6in. corn tortillas
1-2 tbsp. oil
Heat a griddle or large flat skillet to medium high heat (about 350 degrees).
Brush the tortillas with a thin coating of oil and grill for about 1 1/2-2 minutes a side.
Remove to a plate and tightly cover with foil to keep warm.
Continue until all of the tortillas are done.
You are now ready to assemble your enchiladas.
Ingredients: Pork Enchiladas
12oz. shredded cheese (I’m using cheddar/jack)
Assembly: Pork Enchiladas
Ladle about 8 ounces of the enchilada sauce into the bottom of a square or rectangular baking dish and spread evenly to cover the bottom.
Spoon about 2-3 ounces of the pork across the middle of a tortilla. You want an even line across the tortilla.
Roll it up and place in your baking dish.
Continue rolling and placing your enchiladas until done.You may need 2 baking dishes.
Drizzle more enchilada sauce over the top of your enchiladas and spread evenly to cover.
Sprinkle with shredded cheese.
Place your enchiladas in your preheated oven and bake for about 10-15 minutes or until the cheese has melted and sauce is bubbling.
Remove them from the oven and let stand for 5 minutes.
They’re ready to serve, enjoy!
These are great just like this or you can add some of your favorite condiments.
I’m also adding guacamole, cheese and lettuce to mine, but, of course, you can add anything you like 🙂
Some other great topping ideas are olives, tomatoes, cilantro and onions, salsa, hot sauce, sour cream pico de gallo or anything else you can think of that would go good as a topping.
Of course no great Mexican dish would be complete without beans and rice!
You’re going to love the awesome flavor these pork enchiladas have to offer. The pork is tender and the added enchilada sauce to the meat just hits the spot. Grilling the tortillas adds a wonderful corn flavor and the home made enchilada sauce really brings out the authentic taste of Mexican cuisine. Add a flavorful Mexican style rice and rich and creamy refried beans and you’ll think you’re in Mexico! A truly great recipe!