THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
SHREDDED PORK ENCHILADAS
I first created this to use leftover pork roast from a large Christmas gathering we had. I now buy pork specifically for this. I've also used leftover taco meat.
Provided by Julie Zielinski
Categories Tacos & Burritos
Time 8h45m
Number Of Ingredients 15
Steps:
- 1. Rub pork w/ taco seasoning or mix taco seasoning w/ broth. Put pork in crockpot, pour broth over meat. Cook until meat shreds easily (takes mine about 6 hours on low).
- 2. Reserve cooking liquid. Shred pork & set aside.
- 3. Put enough oil in frying pan to cover bottom. Chop onion & sautee on medium heat. Shred zuchini & add to pan. Add cooking liquid, 1/4 C at a time, to keep moist. When vegetables are soft & liquid is mostly absorbed, add shredded pork (& enough cooking liquid so that pork doesn't dry out), soup, & 3 C cheese.
- 4. Spray 9 x 12 pan with cooking spray. Add enough red enchilada sauce to cover bottom of pan. Place 1/2 C or so pork mixture into tortilla, roll, & place in pan, seam side down. Continue until you're out of tortillas. Pour remaining sauce over tortillas to cover them. Sprinkle remaining cheese on top. Spray foil, & cover pan.
- 5. Bake at 350 for 30 minutes. Remove foil & back 2 more minutes. Let sit 5 minutes.
- 6. Serve w/ salsa, sour cream, onions, olives, or whatever taco fixings you'd like.
ROASTED PORK ENCHILADAS
Don't want to go through all the trouble to make tamales but yet want to savor the flavors of Roasted Pork with Salsa Verde? Here's my favorite way of getting the flavors and not spend too much time in the kitchen.
Provided by Witch Doctor
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.
- Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.
- For the Roasted Pork and Caramelized Onion Filling:.
- In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.
Nutrition Facts : Calories 430.4, Fat 23.8, SaturatedFat 8.4, Cholesterol 33.5, Sodium 784.4, Carbohydrate 46.5, Fiber 5.6, Sugar 10.2, Protein 8.9
SHREDDED PORK ENCHILADAS
Make and share this Shredded Pork Enchiladas recipe from Food.com.
Provided by tila1862
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
- Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
- Freezes and reheats well !
Nutrition Facts : Calories 1126, Fat 60, SaturatedFat 27.8, Cholesterol 376.6, Sodium 3451.8, Carbohydrate 26.4, Fiber 4.4, Sugar 12.4, Protein 115.6
ROASTED SHREDDED PORK ENCHILADAS
This is a great use for roast pork leftovers or roast the pork with seasonings ment for the shredded pork filling. The pork roast can be bone in or boneless as long as it's fairly lean as bacon fat is added for flavor. Most of the shredded meat fillings I've found for enchiladas are slow cooked from uncooked meats, this is a great way to get that roasted flavor to enrich the dish.
Provided by Mainer556
Categories Pork
Time 3h30m
Yield 12 enchiladas, 6-12 serving(s)
Number Of Ingredients 21
Steps:
- Rub Pork Roast with first 4 ingredients. Melt 1 tsp bacon drippings in a oven safe fry pan or dutch oven with 2 cloves of garlic. Put roast in pan and top with remaining bacon drippings and garlic. Roast at 325 for 1 hour. The meat will be just a bit underdone but it'll have the roasted flavor.
- Remove the roast to the slow cooker and add the remaining slow cooking ingrediants to the roasting pan to deglaze pan drippings. Bring the pan liquid just to a simmer and add to crock pot. Cook crock pot on high till it just comes to a simmer then turn it to low for 3 hours.
- Remove the roast and shred with forks. Put liquid from crock pot in a fry pan and reduce till about 1 cup and add the shredded meat. Continue to reduce till meat is moist but not dripping, stirring occasionally. Set aside.
- Combine the Sauce ingredients in a 2 quart sauce pan and simmer 5 minutes.
- Assembly:.
- Put 2-3 Tbsp oil in a fry pan and heat to high. Add tortillas 1 at a time for a few seconds, flip, then remove to paper towels to drain excess oil, stacking paper towel, tortilla, paper towel, tortilla, etc. Pour 1/2 sauce in a flat dish and dip tortillas one at a time in the sauce. After dipping place in a baking dish, sprinke with cheese then shredded meat and roll Repeat for all 12 tortillas Pour remaining sauce over enchiladas the to with remaining cheese.
- Bake at 350 for 30 minutes. Remove separately and garnish as desired.
Nutrition Facts : Calories 634, Fat 31, SaturatedFat 15.4, Cholesterol 156.9, Sodium 1145.6, Carbohydrate 37.2, Fiber 6, Sugar 4.3, Protein 53.2
PORK ENCHILADAS
One of my favorite ways to use up leftover pork.
Provided by STEPHZ2003
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
- Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g
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