Ingredients with Measurements:
- 1 pound of pork skin (cueritos)
- 1 cup of white vinegar
- 1 cup of water
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1 tablespoon of vegetable oil
- 1/2 onion, chopped
- 2 tomatoes, chopped
- 2 jalapeño peppers, chopped
- 1/4 cup of chopped cilantro
- 12 corn tortillas
- 1/2 cup of crumbled queso fresco
Special equipment needed:
- Large pot
- Skillet
- Blender
Step-by-step instructions:
1. In a large pot, combine the pork skin, white vinegar, water, garlic, salt, oregano, and cumin. Bring to a boil, then reduce heat and simmer for 1 hour or until the pork skin is tender.
2. Drain the pork skin and let it cool. Once cooled, cut it into small pieces.
3. In a skillet, heat the vegetable oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the tomatoes and jalapeño peppers to the skillet and cook for another 5 minutes.
5. Transfer the onion, tomato, and jalapeño mixture to a blender and blend until smooth.
6. Return the blended mixture to the skillet and add the chopped pork skin. Cook for 10 minutes, stirring occasionally.
7. Warm the tortillas in a separate skillet over medium heat.
8. To assemble the enchiladas, place a spoonful of the pork skin mixture in the center of each tortilla. Roll up the tortilla and place it seam-side down in a baking dish.
9. Once all the tortillas are filled and rolled, pour the remaining pork skin mixture over the top of the enchiladas.
10. Sprinkle the crumbled queso fresco over the top of the enchiladas.
11. Bake in a preheated oven at 350°F for 15 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Boiling: 212°F
- Baking: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- Pork skin can be substituted with chicken or beef.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add black beans or refried beans to the filling.
- Top with sliced avocado or guacamole.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Make sure to cut the pork skin into small pieces to make it easier to roll up in the tortillas.
- Warm the tortillas before filling them to make them more pliable.
- If the pork skin mixture is too thick, add a little bit of water to thin it out.
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 or until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of shredded lettuce or cabbage.
- Garnish with chopped cilantro and sliced jalapeño peppers.
Pairings:
- Serve with a side of Mexican rice and beans.
- Pair with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the pork skin is tough, it may need to simmer for a longer period of time.
- If the enchiladas are too dry, add a little bit of water to the pork skin mixture.
Food safety advice:
- Make sure to cook the pork skin to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Cueritos Enchiladas is a traditional Mexican dish that originated in the state of Jalisco.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Mexican