Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small pieces
- 1 cup piloncillo, grated
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup vegetable oil
- 12 corn tortillas
- 1 cup queso fresco, crumbled
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the skillet and cook until the onion is translucent, about 3-5 minutes.
3. Add the grated piloncillo, cumin, oregano, salt, and black pepper to the skillet. Stir until the piloncillo is melted and the pork is coated in the sauce.
4. Reduce the heat to low and let the pork simmer in the sauce for 30-40 minutes, or until the pork is tender and the sauce has thickened.
5. Preheat the oven to 350°F.
6. Warm the corn tortillas in the microwave or on a skillet until they are pliable.
7. Spoon a few tablespoons of the pork mixture onto each tortilla and roll it up tightly. Place the enchiladas seam-side down in a baking dish.
8. Pour any remaining pork mixture over the top of the enchiladas.
9. Bake the enchiladas for 10-15 minutes, or until the cheese is melted and the enchiladas are heated through.
10. Garnish with crumbled queso fresco and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 430
Fat: 19g
Carbohydrates: 40g
Protein: 25g
Sodium: 660mg
Sugar: 18g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Piloncillo can be substituted with brown sugar.
- Queso fresco can be substituted with feta or cotija cheese.
Variations:
- Add diced tomatoes or green chilies to the pork mixture for extra flavor.
- Top the enchiladas with a fried egg for a breakfast twist.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- Grate the piloncillo with a microplane or cheese grater for easier melting.
- Use a blender or food processor to puree the pork mixture for a smoother texture.
- To prevent the tortillas from cracking, warm them up before rolling them.
Storage instructions:
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve the enchiladas on a platter with a side of rice and beans.
Garnishes:
- Crumbled queso fresco
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the pork is tough, let it simmer in the sauce for longer until it is tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover enchiladas in the refrigerator within 2 hours of cooking.
Food history:
Cochinito de Piloncillo Enchiladas are a traditional Mexican dish that originated in the state of Veracruz. The dish is made with pork cooked in a sweet and spicy sauce made with piloncillo, a type of unrefined cane sugar. The enchiladas are typically served with a side of rice and beans.
Flavor profiles:
Sweet, spicy, savory
Serving suggestions:
Serve the enchiladas hot with a side of rice and beans. Top with crumbled queso fresco and chopped cilantro for added flavor.
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Region: Mexican