I found a package of pork with mole sauce in the freezer and decided to make a meal from it. It’s been in the freezer, sealed in a vacuum bag, for so long I don’t remember making it. It was really good.These are the kind of tacos that you eat with a fork. That extra fork is for emergency use. Kroger sells the Mexican cheese now, it has a regular spot on their shelf next to the Parmesan. Baby steps. Queso fresco is a mild, crumbly cheese similar to feta.
This was easy enough. I poached some chicken thighs in stock and then set them aside to cool. I found a pint jar of tomatillo salsa and added that to the broth, a quart jar of hominy, plenty of garlic, cumin, salt and pepper, and finally, the chicken , shredded. Thicken, as needed, with a slurry of masa in water.
Some corn tortillas, cooked on the griddle and then torn into pieces and fried, made a nice side. Toss them with salt and a grind or two of mixed dried peppers while warm.
These have chicken, sour cream, salsa verde, and Monterey jack. I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours. They did hold up better to handling than the 100% corn variety and didn’t taste bad. Still…I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese. The dish baked in a 400 oven for 20 minutes or so.I garnished it with cotilla cheese and some jalapeno slices. Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo. I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.The guac is simply mashed avocado with a dash of lime juice and a pinch of salt. The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro. I has a splash of lime juice as well.
Photo by JeffreyW
Joseph posted this recipe link at my request over at Balloon-Juice during one of the recipe threads (Friday Recipe Exchange is cross posted there each week). I thought while I was away, guest recipes would be a great way to fill the void. 😀
These sound amazing.
Joseph’s Savory Chipotle Pork Enchiladas
If you need a little wapow in your life, here’s one way to do it. These enchiladas are savory to the nth degree, which makes them one of my favorite recipes I’ve ever made. I suggest serving with white rice seasoned with some lime juice and chopped cilantro.
First, you need to caramelize an onion. Chop it up roughly, and saute it in some olive oil for at least 30 minutes. Keep stirring it!
While that’s happening, make some enchilada sauce. Don’t open a can! Here’s the recipe for that:
- 4 Tbsp. vegetable or canola oil
- 4 Tbsp. flour
- 8 Tbsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 4 cups chicken broth
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
I use dark chili powder, so my sauce came out really brown. I imagine using bright red chili powder will make it redder. But it doesn’t matter. This enchilada sauce is so good and easy, you’ll never buy it at the store again.
That’s actually a double batch, which is what I needed for all the enchiladas I was making. If you want to cut down the size of the recipe, just cut it in half. But this sauce stores well in the refrigerator, is all I’m saying.
Now you need to get the filling together. I based this on Emeril’s recipe at Food Network, but he had a sour cream sauce and used green chilies.
- 2 pounds roast pork
- Caramelized onion
- 1/3 can of chipotle peppers in adobo sauce
- 1/2 pound Mexican cheese blend
This is the easy part. Mix that all together. I chopped up the roast pork and then minced up the chipotle peppers. You can find these little cans in the Mexican food section of your supermarket. If you can’t, move to a town where you can! Kidding – I’ll send you some because they’re little.
Now to build the enchiladas. Wait! Put the rice on to cook first, then you can start this.
- Corn tortillas
- Pork enchilada filling from above
- Enchilada sauce from above
- 1/2 pound Mexican cheese blend.
Heat the oven to 450. Get you some baking pans to cook enchiladas in. I used 2 square Pyrex pans and one cake pan and got 22 enchiladas out of them. But use what size you have handy. Spray some Pam in the bottoms for easy cleaning later.
Now ladle some sauce in the bottom of the pans to cover. Take a corn tortilla and put 1/4 cup filling on it. Roll it up tight and lay in the pan seam side down. Keep doing that until you run out of filling.
Then ladle the rest of the sauce over the enchiladas. Use a spoon to make sure sauce has hit every square millimeter of tortilla. Then sprinkle the cheese over the enchiladas and cover it with foil.
Bake in a 450 degree oven for 15 minutes. Then remove the foil and bake for 10 minutes more.
And it’s done! I got 22 enchiladas out of it and I was proud of myself for stopping after eating four. Now I have 18 to eat through the rest of the week. And I mean it when I say they are savory. They are power-packed – very rich and zingy!
Oh, you want nutritional information? OK…
- Serving Size 1 enchilada (5.4oz)
- Calories from Fat 120
- Calories 256
- Total Fat 13g
- Saturated Fat 5g
- Cholesterol 42mg
- Sodium 1000mg
- Potassium 300mg
- Total Carbohydrate 16g
- Dietary Fiber 3g
- Sugars 1g
- Protein 18g
That sodium number is high! I used no salt added chicken broth for the enchilada sauce, so mine were actually a lot lower than that. But if you use regular chicken broth, that’s pretty much what they will be.
Thanks Joseph, feel free to share recipes anytime! – TaMara
These were fun and tasty. I had a couple of fresh poblanos I wanted to use up so I roasted them atop the stove over a burner and scraped off the skins. They went atop some chicken thighs that I sauteed in a little oil and became the filling for the tacos and the enchiladas. Mrs J called from the grocery store and asked if I wanted her to pick anything up and I asked for tomatillos because they usually have a few. I had just read over several recipes for making salsa verde and every one of them wanted roasted tomatillos. She came back with several small, sad looking specimens but I went ahead and used them. Cut them in half and roast them under a broiler, then spin them in a blender with lime juice, half an onion, salt, pepper, a smashed garlic clove, a pinch of sugar, and as much of a fresh jalapeno as you can slip by the Missus. I used half of one, no seeds. Most of the recipes want a handful of cilantro with that but we decline on account it tastes like soap. But it’s pretty and makes a nice garnish, so there’s that.
These were a slap dash affair: I fried a couple of boneless chicken thighs in olive oil after beating them flat with a meat hammer. I sliced the chicken and rolled the pieces into corn tortillas along with Monterey jack cheese. Those went into a small casserole with green salsa from a jar, a can of green chilies, and a few slices of hot pepper cheese, with additional shredded Monterey jack on top. It made a hot delicious mess of enchiladas.We had some diced avocado and some fresh pico for sides. There are leftovers, so I’m thinking a reprise this afternoon, only in red salsas and yellow cheese.
Carnitas are bits of braised or roasted pork that are fried again in pork fat until the edges crisp up. The word usually translates as “little meats”. These little meats are served up on briefly fried corn tortillas along with black beans and my own version of chipotles in adobo sauce that TaMara mentioned in the Thursday recipe exchange post yesterday. I found some cherry tomatoes, fresh jalapenos, and green onions to pretty them up a tad and added a dollop of sour cream to finish them off.