Recipe by SusieQusie
Enchiladas without cheese? Is that legal? I found this recipe on the back of an envelope which was placed inside a used cookbook that I purchased. I haven't tried it yet but I'm sure that it's safer here than in the previous location. I'm thinking that the braising liquid would also make an excellent starter for a spicy soup or stew of some sort. So this could be two recipes for the price of one.*Update* 3/28/2007 - I made this today and it was wonderful! I made some changes along the way that are reflected in the recipe and directions.
- 3 -4 lbs country-style pork ribs or 3 -4 lbs pork shoulder
- 8 cups chicken stock or 8 cups canned chicken broth
- 2 heads garlic, outer skin removed, cut in half
- 2 tablespoons chili powder (New Mexico preferred)
- 2 tablespoons dried chipotle powder
- 1 tablespoon black pepper
- 2 tablespoons salt (for our taste this was *WAY* too much)
- 8 -10 large flour tortillas (I filled 8 and had about 1 pound of meat leftover)
- 2 (10 ounce) cans red enchilada sauce (I used the braising liquid thickened with cornstarch)
- cilantro (A must IMHO)
- green onion
- sour cream
- crumbled queso fresco
Directions See How It's Made
- Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot).
- Add the chicken stock and enough water to completely cover it.
- Drop in the garlic and stir in the chili powders, black pepper and salt.
- Cover the pot and bring the mixture to a low simmer over medium heat.
- Let the pork braise in the liquid for at least 6 hours and up to 8 hours.
- Remove the pork from the braising liquid.
- Using your hands or 2 forks, pull the meat into strands and place in a bowl.
- Skim garlic cloves from pot and squish them up with the meat.
- *Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick.
- Stir about 1 cup of enchilada sauce into the pork.
- Heat the oven to 400F°.
- Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish.
- Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish.
- Continue to fill the remaining tortillas and place them in the baking dish.
- Pour more enchilada sauce on top of the tortillas so that they are covered.
- Cover and bake for 20 minutes or until heated through.
- To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top.
- Garnish with cilantro, chopped green onions, crumbled cheese & sour cream.