Ingredients with Measurements:
- 1 lb. of pork shoulder, cut into small pieces
- 1/2 cup of orange juice
- 1/4 cup of lime juice
- 1/4 cup of white vinegar
- 3 cloves of garlic, minced
- 1 tbsp. of achiote paste
- 1 tsp. of cumin
- 1 tsp. of oregano
- Salt and pepper to taste
- 12 corn tortillas
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- 1/2 cup of crumbled queso fresco
Special equipment needed:
- Slow cooker or Dutch oven
- Blender or food processor
- Baking dish
Step-by-step instructions:
1. In a blender or food processor, combine the orange juice, lime juice, white vinegar, garlic, achiote paste, cumin, oregano, salt, and pepper. Blend until smooth.
2. In a slow cooker or Dutch oven, place the pork shoulder pieces and pour the marinade over them. Cover and let marinate in the refrigerator for at least 2 hours, or overnight.
3. Preheat the oven to 350°F.
4. Remove the pork from the marinade and place it in a baking dish. Cover with foil and bake for 2-3 hours, or until the pork is tender and falls apart easily.
5. Remove the pork from the oven and let it cool slightly. Shred the pork with two forks.
6. In a skillet, heat the tortillas until they are soft and pliable.
7. To assemble the enchiladas, place a spoonful of the shredded pork in the center of each tortilla. Roll the tortilla tightly around the pork and place it seam-side down in a baking dish.
8. Pour any remaining marinade over the enchiladas and sprinkle with chopped onion and cilantro.
9. Bake the enchiladas for 15-20 minutes, or until heated through.
10. Serve the enchiladas hot, topped with crumbled queso fresco.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 2-3 hours
Total time: 4-5 hours
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 450mg
Sugar: 5g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add diced tomatoes or green chilies to the filling for extra flavor.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top the enchiladas with a homemade salsa or guacamole.
Tips and tricks:
- Make sure to marinate the pork for at least 2 hours, or overnight, for maximum flavor.
- Shred the pork while it is still warm for easier handling.
- To prevent the tortillas from cracking, heat them in a skillet before rolling.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful platter with a side of rice and beans.
Garnishes:
Garnish the enchiladas with chopped cilantro, diced tomatoes, or sliced avocado.
Pairings:
Serve the enchiladas with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the pork is tough, it may need to cook longer in the oven.
- If the tortillas crack when rolling, try heating them longer in the skillet.
Food safety advice:
- Make sure to marinate the pork in the refrigerator to prevent bacterial growth.
- Cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cochinita pibil is a traditional Mexican dish from the Yucatan Peninsula. It is typically made with pork that is marinated in citrus juices and achiote paste, then slow-cooked in a pit or oven.
Flavor profiles:
This dish is tangy, savory, and slightly spicy, with a hint of sweetness from the orange juice.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican