Ingredients with Measurements:
- 1 lb. pork shoulder, diced
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the diced pork shoulder and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
4. Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
5. Add the tomato sauce and chicken broth to the skillet and stir to combine. Bring to a simmer and cook for 10-15 minutes until the pork is tender and the sauce has thickened.
6. Remove the skillet from the heat and let cool slightly.
7. Warm the corn tortillas in the microwave or on a griddle until pliable.
8. Spoon a generous amount of the pork mixture onto each tortilla and roll tightly. Place the enchiladas seam-side down in a baking dish.
9. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
10. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
11. Remove from the oven and sprinkle with chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 28g
Protein: 23g
Sodium: 690mg
Sugar: 3g
Fiber: 5g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Cheddar cheese can be substituted with Monterey Jack or queso fresco.
- Tomato sauce can be substituted with diced tomatoes.
Variations:
- Add sliced jalapeños or diced green chilies to the pork mixture for extra heat.
- Top the enchiladas with sour cream or guacamole before serving.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To prevent the tortillas from cracking when rolling, warm them up first.
- Make the pork mixture ahead of time and store in the refrigerator for up to 3 days.
- Leftover enchiladas can be frozen for up to 3 months.
Storage instructions:
Store leftover enchiladas 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 platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Sour cream
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Black bean salad
- Grilled vegetables
- Chips and salsa
Troubleshooting advice:
- If the pork mixture is too dry, add more chicken broth or tomato sauce.
- If the tortillas crack when rolling, warm them up more or use a damp paper towel to soften them.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chilorio is a traditional Mexican dish from the state of Sinaloa. It is made with pork that is marinated in a mixture of chilies, vinegar, and spices, then slow-cooked until tender.
Flavor profiles:
- Spicy
- Savory
- Tangy
Serving suggestions:
Serve the enchiladas hot with your favorite toppings and side dishes.
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