Pulled Pork Enchiladas
Ingredients
- 650 g plum tomatoes
- 1 medium white onion
- 3 cloves garlic cloves garlic
- 3 tablespoons olive oil
- 4 chiles chiles
- 1/4 cup water
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 640 g carnitas
- 1/2 cup vegetable oil
- 12 corn tortillas corn tortillas
- 8 ounces cheddar
- 1 cup sour cream
- 1 small red onion
- 1 cup cilantro, chopped
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Instructions
- Add the quartered tomatoes, chopped onion, and garlic cloves to an oven-proof dish around 9 x 13 inches in size. Drizzle with the olive oil and tuck the chiles under the tomatoes (to keep them from burning).,Bake until the tomatoes and onions are tender and lightly charred on the edges, about 30 minutes.,Remove the baking dish from the oven and add the water while it is still hot. Use a wooden spoon to stir and scrape up all of the roasted bits from the bottom of the dish.,Simply Recipes / Susy Villasuso,Simply Recipes / Susy Villasuso
- Place all the roasted vegetables, chiles, and juices into a blender. Add the salt, pepper, and cumin and blend until a smooth sauce forms. If needed, add more water (up to 1/4 cup) to reach the right consistency. Set the enchilada sauce aside.,Simply Recipes / Susy Villasuso
- Reduce the oven temperature to 350°F/180°C. Place the leftover carnitas or pulled pork in an oven-proof dish and cover tightly with foil. Bake until warm, about 20 minutes.
- Meanwhile, prepare a medium frying pan with half of the vegetable oil and warm it up over medium-high heat. When hot, add a corn tortilla (or multiple tortillas in a single layer, depending on the size of your pan) and lightly fry for about 30 seconds on each side. Don’t let it get too crispy—you want the tortilla to be pliable and sturdy.,Place the tortilla on a large plate or tray and repeat with the rest of the tortillas. Add more oil to the pan as needed.,Simply Recipes / Susy Villasuso
- Once the filling has been heated and the tortillas are ready, add roughly 1/3 cup of carnitas to a lightly fried tortilla and sprinkle with cheese (you’ll be making about 12 enchiladas).,Wrap the tortilla around the filling into a taquito-like shape and place it into a medium-sized baking dish (about 7 x 11 inches). Repeat with the rest of the filling and tortillas until your dish is full (reserving about half of the cheese for the top), nestling the enchiladas next to each other in a single layer.,Simply Recipes / Susy Villasuso
- Pour the enchilada sauce on top of the enchiladas and distribute evenly. Top with the remaining grated cheese.,Bake until the cheese fully melts, about 10 minutes.,Serve immediately while the enchiladas are still warm. Add spoonfuls of sour cream on top and garnish with the onion and cilantro, as desired.,Love the recipe? Leave us stars below!,Simply Recipes / Susy Villasuso,Simply Recipes / Susy Villasuso,Simply Recipes / Susy Villasuso
Source
Original recipe: View Original