Ingredients with Measurements:
- 1 lb. pork shoulder, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 can (14.5 oz.) diced tomatoes
- 2 cups zucchini, diced
- 2 cups yellow squash, diced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (4 oz.) diced green chilies
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add pork and cook until browned on all sides, about 5 minutes.
3. Add onion, garlic, cumin, chili powder, and oregano to the skillet. Cook for 2-3 minutes until the onion is translucent.
4. Add diced tomatoes, zucchini, yellow squash, black beans, and green chilies to the skillet. Stir to combine and season with salt and pepper to taste.
5. Reduce heat to low and simmer for 10-15 minutes until the vegetables are tender and the pork is cooked through.
6. In a separate skillet, heat the corn tortillas until they are warm and pliable.
7. Place a spoonful of the pork and vegetable mixture in the center of each tortilla and roll up tightly.
8. Place the enchiladas seam-side down in a baking dish. Cover with shredded cheddar cheese.
9. Cover the baking dish with aluminum foil and bake for 20-25 minutes until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 470
- Fat: 22g
- Carbohydrates: 37g
- Protein: 32g
- Fiber: 9g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Cheddar cheese can be substituted with Monterey Jack or queso fresco.
- Zucchini and yellow squash can be substituted with any other summer squash.
Variations:
- Add diced bell peppers or corn to the vegetable mixture for extra flavor and texture.
- Use flour tortillas instead of corn tortillas for a milder flavor.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- To prevent the tortillas from cracking, heat them in a skillet before rolling.
- Use a slotted spoon to remove excess liquid from the vegetable mixture before filling the tortillas.
- For a spicier dish, add more chili powder or use hot green chilies.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of shredded lettuce or with a side of Mexican rice.
Garnishes:
- Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños.
Pairings:
- Serve with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the tortillas are too dry, brush them with a little bit of olive oil before heating.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Calabacitas con Puerco Enchiladas is a traditional Mexican dish that originated in the southwestern United States.
Flavor profiles:
- This dish has a spicy and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve hot and enjoy with your favorite Mexican sides and drinks.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican