Pork Enchiladas

I love enchiladas. Pork Enchiladas are one of my favourites. I just had to make some!

I preheated my oven to 375 F (190 C).

I cubed 650 grams (1 1/2 pounds) of pork to a 1/2 to 3/4 inch cube.

I put 398 ml (14 oz) of canned diced tomatoes, with the juice, in my blender and chopped to smooth it out.

Over medium heat, I sauteed 125 ml of onion, diced small and 2 cloves of chopped garlic in 15 ml (1 tablespoon) of vegetable oil. I just sauteed it for 2 or 3 minutes to sweat the onions. I added:

  • 25 ml (2 tablespoons) chili powder
  • 2 ml (1/2 teaspoon) ground coriander
  • 2 ml (1/2 teaspoon) dried oregano
  • 1 ml (1/4 teaspoon) salt
  • 1 ml (1/4 teaspoon) ground pepper

and sauteed for 30 seconds to a minute, just until the smell of the spices becomes strong. I added the pureed tomatoes and 25 ml (2 tablesoons) lime juice. Cook until the tomatoes are heated through.

Put the sauce in a bowl and clean the frying pan.

Put 10 ml (2 teaspoons) of oil in the frying pan and brown the pork over medium high heat. I have a large frying pan. If you are cooking in a smaller fry pan, cook the pork in 3 batches or it won’t brown well. Saute for 5 to 7 minutes until the pork is cooked through and browned. Put the pork in a bowl.

To the same pan, add 175 ml (3/4 cup) diced sweet peppers and one jalapeno, diced. Saute for 1 to 2 minutes, just to sweat the peppers. Add the peppers to the beef.

Deglaze the pan by pouring 125 ml (1/2 cups) into the pan and scraping all the bits off the bottom of the pan. Add the liquid to the tomato sauce.

Add 175 ml (3/4 cup) of shredded cheddar or Monterey jack cheese to the cooled meat and peppers. Spread a thin layer of the sauce over the bottom of an 8 by 11 inch (20 by 28 cm) pan.

Put 1 1/2 serving spoon of sauce on the centre of an 8 inch tortilla.

Put 1/6 of the pork mixture over the sauce. Roll the tortilla and put it seam side down in the pan.

Repeat with 5 more tortillas.

Spread the remaining sauce over the tortillas.

Cover the pan with foil and put in the oven for 30 minutes.

Take the foil off the pan and sprinkle 250 ml (1 cup) grated cheese over the enchiladas. Put back in the oven for 10 minutes.

Let sit for 10 minutes before serving.

I did a video of this:

The Verdict

Delicious! The cheese is gooey, the tortillas cook to a nice soft texture and the spices give a little heat but don’t burn your mouth. I love this and I think you will too.

The Old Fat Guy

Pork Enchiladas

Pork Enchiladas

Ingredients

  • 650 grams (1 1/2 pounds) pork
  • 398 ml (14 oz) canned diced tomatoes
  • 125 ml (1/2 cup) onion fine chop
  • 2 cloves garlic finely chopped
  • 25 ml oil
  • 25 ml (2 tablespoons) chili powder
  • 2 ml (1/2 teaspoon) ground coriander
  • 2 ml (1/2 teaspoon) dried oregano
  • 1 ml (1/4 teaspoon) salt
  • 1 ml (1/4 teaspoon) pepper
  • 25 ml (2 tablespoon) lime juice
  • 175 ml (3/4 cup) Pepper colour of your choice, sliced
  • 1 small Jalapeno pepper fine chop
  • 125 ml (1/2 cup) Water
  • 6 tortillas 8 inch diameter
  • 425 ml (1 3/4 cup) cheddar or Monterey jack cheese grated

Instructions

  1. Preheat oven ot 375 F (190 C)
  2. Puree tomatoes and juice in a blender or food processor.
  3. Saute onions and garlic in 15 ml (1 tablespoon) oil
  4. Add chili powder, coriander, oregano, salt and pepper. Saute until the spices start to give off an aroma 30 seconds to one minute.
  5. Add the tomatoes and lime juice. Heat the tomatoes through. Take the sauce and put it in a bowl.
  6. Saute the pork in 10 ml (2 teaspoons) of oil over medium high heat until cooked through and brown. Put the pork in a bowl.
  7. In the same pan, saute the peppers and jalapeno just until sweated, about 2 minutes. Put the peppers with the pork. Deglaze the pan with 1/2 cup (125 ml) of water, scraping up any bits from the pan. Add the water to the sauce.
  8. Toss 175 ml (3/4 cup) of grated cheese with the cooled meat mixture.
  9. Spread a thin layer of sauce over the bottom of an 8 by 11 inch (20 by 28 cm) pan.
  10. Put 1 1/2 serving spoons of sauce over the middle of a tortilla.
  11. Put 1/6 of the meat mixture over the sauce. Roll the tortilla and put it in the pan.
  12. Repeat with remaining tortillas.
  13. Spread the remaining sauce over the tortialls.
  14. Cover with foil and bake for 30 minutes.
  15. Remove the foil and sprinkle 250 ml (1 cup) of grated cheese over the enchiladas. Bake for 10 minutes more.
  16. Let sit for 10 minutes before serving.
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