Enchiladas Carnitas

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

Ready In:
2hrs 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Cut the pork meat into 1 1/2" cubes
  • 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.
  • Stir frequently during this step.
  • Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
  • Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
  • Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
  • Cool and shred the meat mixture.
  • Lightly fry the tortillas in oil on each side until soft.
  • Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
  • Top with the enchilada sauce and any remaining cheese.
  • Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
  • Remove from oven.
  • [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.]
  • Serve at once.
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@Andtototoo
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@Andtototoo
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"This delicious recipe, which I have probably had for over 20 years, is from Sunset Magazine."
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  1. Andtototoo
    This delicious recipe, which I have probably had for over 20 years, is from Sunset Magazine.
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