Enchiladas Carnitas

This delicious recipe, which I have probably had for over 20 years, is from Sunset Magazine.

• Ready In: 2 hrs 10 mins
• Serves: 4-6
• Yields: 12 enchiladas

Ingredients

• 1 1⁄2 lbs  pork shoulder
• 1⁄4 cup water
• 1  onion, diced
• 1  carrot, diced
• 1  teaspoon chili powder
• 1⁄2 teaspoon dried oregano
• 1  teaspoon  minced garlic
•  salt, as needed
• 4  cups water
• 12  corn tortillas
• 1 1⁄2 lbs  grated monterey jack cheese
•  red enchilada sauce

Directions

1. Cut the pork meat into 1 1/2" cubes
2. Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.
3. Stir frequently during this step.
4. Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
5. Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
6. Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
7. Cool and shred the meat mixture.
8. Lightly fry the tortillas in oil on each side until soft.
9. Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
10. Top with the enchilada sauce and any remaining cheese.
11. Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
12. Remove from oven.
13. [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]
14. Serve at once.