Ingredients with Measurements:
- 1 pound of pork shoulder, cooked and shredded
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 12 corn tortillas
- 2 cups of shredded queso fresco
- 1/4 cup of 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 heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cooked and shredded pork to the skillet and stir to combine.
4. Add the can of diced tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine and let the mixture simmer for 10 minutes.
5. Warm the corn tortillas in the microwave or on a griddle until they are pliable.
6. Spoon a portion of the pork mixture onto each tortilla and roll it up tightly.
7. Place the rolled-up tortillas in a baking dish.
8. Sprinkle the shredded queso fresco over the top of the enchiladas.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 389
Fat: 20g
Saturated Fat: 9g
Cholesterol: 74mg
Sodium: 596mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 3g
Protein: 23g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Queso fresco can be substituted with shredded cheddar or Monterey Jack cheese.
Variations:
- Add sliced jalapeños for a spicy kick.
- Top with sour cream or guacamole before serving.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Make sure to warm the tortillas before rolling them up to prevent them from cracking.
- Use a fork to shred the cooked pork shoulder.
- Don't overfill the tortillas or they will be difficult to roll up.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or 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, and guacamole.
Pairings:
Serve with Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the tortillas crack when rolling them up, try warming them up more or using a different brand of tortillas.
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:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with tortillas filled with meat, cheese, or beans, and topped with a chili sauce.
Flavor profiles:
This dish is savory and slightly spicy, with a creamy and cheesy flavor from the queso fresco.
Serving suggestions:
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican