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Mexican Pork Enchiladas
Pork is very popular in Mexican cooking, especially in spicy dishes like enchiladas (meaning both literally "with chili" in Spanish as well as in the filled fried or baked tortillas like in this recipe). It is an ingredient which pairs well with the assertive, sometimes spicy flavors of Mexican food as you will see here.
These enchiladas are easy to make, especially if you have some cooked pork roast on hand already. This is a recipe which can take the stigma away from "leftovers" and turn them into something your family actually looks forward to.
The flavors of the spices, peppers, pork, and cheese come together beautifully here to create a dish which can satisfy any hunger. Try making this next time you have some pork roast on hand (and yes, it is worth cooking a pork roast for if you do not have any leftovers handy).
Enchiladas de Puerco
Ingredients -
2 lbs boneless pork roast, cooked, and shredded
2cupsshredded Cheddar and Monterey Jack cheese, mixed
12 corn tortillas
1 white or yellow onion, diced
2 jalapeno peppers, diced
2 tsp oregano
2 tsp cumin
⅓ cup cilantro, chopped
Salt and black pepper, to taste
Juice of 2 limes
1 (10 oz) can red enchilada sauce
1 tbsp olive or vegetable oil, for sautéing
Lime wedges and salsa, for serving
Preparation:
Sauté the onion, jalapeno and spices in a little oil over medium heat until the onions turn translucent, then add the pork and lime juice and cook until heated through.
Toast the tortillas over the flame of a gas stove (or warm them in a microwave or oven) to soften.
Fill each tortilla with the pork mixture while you reheat the oven to 350 degrees.
Place the filled enchiladas in a baking dish and top with cheese, then enchilada sauce.
Bake for 30 minutes or until the cheese is bubbling and slightly browned. Serve hot with salsa and lime wedges.
(Serves 6)
Photo Description:
Easy to make, delicious and thoroughly satisfying, these pork enchiladas are the perfect answer for when you want a filling, savory meal but do not want to spend a lot of time or put in a lot of work in the kitchen. If you would prefer to use a different main ingredient, the same recipe can be used with other meats or with an entirely vegetarian filling, if desired. No matter how you decide to make them, this recipe for enchiladas is a certifiable winner.
