Chipotle Shredded Pork Enchiladas

Enchiladas de Puerco con Chile Chipotle

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Preparation info

  • Difficulty

    Medium

  • 4 to 6

    Servings

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Necessity is the mother of invention and this one was invented on the fly for sure. One day I had a big craving for red enchiladas, but unfortunately my pantry was low on red chile pods. That’s when I spotted the solo can of chipotle peppers in adobo sauce. My hungry mind started racing about how to turn this can of peppers into some kind of enchilada sauce. Well you guessed it—that little can and a few other ingredients made a smoky-spicy chipotle sauce and a remarkably tasty pile of enchiladas. My husband suggested we add shredded pork, which was a match made in heaven. This sauce is spicy. If you are not a fan of too much spice, then use half the can of chipotle peppers or add an additional can of tomato sauce.

Ingredients

Pork

  • 1 (2 pound) pork tenderloin
  • 1 bay leaf
  • 1 can (12 ounces) beer

Sauce

  • 2 roma tomatoes
  • 4 tomatillos, husks removed, rinsed
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 1 (8-ounce) can tomato sauce (depending on spice tolerance you may need an extra can)
  • ½ large white onion, chopped
  • 2 cloves garlic
  • 1 tablespoon all-purpose flour
  • ½ cup water
  • 1 tablespoon olive oil
  • Salt to taste

Enchiladas

  • ½ cup canola oil, for frying
  • 12 to 18 corn tortillas, preferably white
  • 1 medium white onion, diced
  • cups crumbled queso fresco
  • ½ cup crema Mexicana or sour cream, for topping

Method

Prepare Pork

Place the pork tenderloin and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 8 hours. Discard the bay leaf. Remove the pork from the slow cooker and shred the meat. Set aside for assembly.

Roast Tomatoes and Tomatillos

Arrange tomatoes and tomatillos on a baking sheet. Place your oven rack as close to the broiler as possible. Broil the tomatoes and tomatillos for about 10 minutes until softened, turning over after 5 minutes. If the skins have blackened remove them.

Make Sauce

In a blender, puree the roasted tomatoes and tomatillos, canned diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, chopped onion, garlic, flour, and water until smooth.

Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer for about 10 minutes.

Taste and season with salt, usually about 2 teaspoons. If sauce is too spicy, add an additional can of tomato sauce and stir. If sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.

Assemble Enchiladas

In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels. Place lightly fried tortillas, one at a time, in the skillet of warm red sauce, turning to coat.

Place a coated tortilla on serving plate. Layer the chile-coated tortilla with some shredded pork, diced onion, and crumbled cheese. Place another coated tortilla on top and repeat layering until the stack has 3 tortillas. Continue making stacks until all tortillas are used. Serve each stack with a dollop of crema or sour cream.

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