Shredded Pork Enchiladas
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 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:
Simmer for 2 hours, then shred meat.
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.