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Shredded Pork Enchiladas

| 3 Comments

I like enchiladas. Thursday nights is usually tacos for Mandi and I, but occasionally we veer into other tex/mex/southwest foods instead. Last Thursday we did enchiladas for the premier of The Office. I realized I never posted enchiladas here, so here it is! We must have been in a baking/layering/casserole type mood cause we made lasagna a few days later.


Pork Shoulder



Pork in a pot with a few dried chiles, crushed garlic, onions, bay leaves, chipotle, cumin seeds, salt and pepper. Fill with water. I also added some leftover vegetable stock. Bring this to a simmer and cover halfway. Simmer it for 2 hours.



When the pork is almost ready, start the enchilada sauce. This is just onions and oil in a pan.



Add some garlic, then a tablespoon of flour. Whisk this with a fork or whisk to remove lumps.



Add a tin of green chiles.



This is one bag of dried chiles. I think they were New Mexican. I soaked them for about a half hour.



Add to pan, water and all.



Little tomato paste. I meant to do this before adding the water, this was still ok though.



Add some oregano, chile powder and cumin.



Pork out of the water. It sort of looks like a really big ham hock now doesn't it?



Shredded with the 2 fork method.



The beans are from a can and rinsed, the corn from the freezer. Salt these and have them ready.



A little of the cooking juice onto the pork to keep it moist.





Reduce Reduce Reduce.



Blend it up.



Look at the color on that!



Oh yea, did I mention I don't like to roll up enchiladas? I like to lay it all out like a lasagna.











Layers were: sauce, corn tortillas, sauce, pork, corn and beans, cheddar and jack, repeat once, then do more tortillas on top then cheese.














Pork cooking liquid:
Water
Oregano
Onions
Garlic
Chipotle
Molasses
Dried Chile
Bay Leaf
Salt
Pepper

Simmer for 2 hours, then shred meat.


Enchilada Sauce:
Put dried chiles into water and soak, half hour.
Cook diced onions in oil.
Add garlic, 30 seconds, then Tbsp flour and stir fast to break lumps. Cook 5 min.
Add tin green chiles and tomato paste. Cook 3 minutes.
Add dried chilies and soaking water. Cook on med-high and reduce for about 10 / 15 minutes.
Blend.


3 Comments

I never thought to NOT roll enchiladas. I think I might actually like them this way. yum.

I cant even ARTICULATE how great this looks...though I will swap pork for chicken!! MY GOODNESS!!! : )

HI.. huge fun here lol. I'm in the Army and currently stationed in S. Korea. The dormitory I live in only has one working kitchen and it's 7 stories down from my room and is also rarely unlocked which makes it SUPER difficult for me to actually make a home cooked meal. I seriously check your site like EVERY morning to drool over your new posts. I've been eyeing this recipe for the past couple of months. Tonight I broke in lol.. and made this dish... now I'll tell you what.. I'm not just saying this because I haven't had home cooked Mexican food in three years... but OMG.. IT WAS F-ING DELICIOUS!!.. your website aided in the fulfillment of 4 four deprived soldiers... just thought you should know :)

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