Thursday, January 13, 2011

Holy Awesome Pork Enchiladas

Prep it:
  • 1-2lb pork roast (i used a shoulder)
  • pork rub: 1/4C chili powder, plus 1t each salt, pepper, garlic, onion, cumin
  • 12 corn tortillas
  • 2T oil of your choice
  • 2T flour
  • 1-2C chicken stock
  • 1C milk
  • 1/4-1/2C tomatillo salsa
  • 1/2C sour cream
  • 1 bunch cilantro, chopped
  • 2C grated queso fresco cheese
  • s&p, garlic powder to taste
  • sour cream, cilantro and avocado to garnish
Make it:
  • Mix rub and leave it on the roast overnight
  • Bake in covered baking dish for a minimum of 5 hours at 325degrees
  • Drain the fat, shred the pork and keep warm
  • Wrap tortillas in foil and warm in oven too
  • Start the sauce by heating the oil on medium heat
  • Whisk in the flour and cook for a minute or two
  • Add broth and milk, whisking to avoid lumps
  • Continue to cook on med for about 15mins, till thickened
  • Add salsa, sour cream, cilantro and remove from heat
  • Coat bottom of a 9x13" pan with some sauce
  • Roll up tortillas with some pork and cheese in each one, place seam down
  • Cover with sauce and leftover cheese
  • Bake 20mins at 400degrees until bubbly
  • Serve with garnish, refried beans, rice, etc
BONUS: Roast tomatillos to make your own salsa verde if you dare.

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