So how do you pull off these enchiladas? Read the recipe to find out.
This is a recipe that you would need to plan a day in advance. If you want to Sous Vide your pork, you will need to start at least 24 hours in advance. The pork should be super tender. If cooking in a Crock Pot, I would give yourself about 8 to 10 hours. If you really want to increase the wow factor of this recipe, make your own tortillas (Check out my “how to” here) By the way sorry for that really lame pun earlier, but I just had to.
3 pounds pork shoulder
4 cloves of garlic
1 bay leaf
1/4 cup vegetable oil
1/2 cup of chicken stock
1/4 teaspoon dried ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
1 white onion
Enchilada Red Chili Sauce
6 dried red ancho chilis
1 small white onion
3 garlic cloves
3 plum tomatoes
2.5 cups of water
1/4 teaspoon of salt
1/4 cup of Goya Sofritas
1 teaspoon of sugar
1 can of red enchilada sauce
12 corn tortillas
8 oz monterey jack cheese, grated
1 cup peanut or canola Oil
Pulled Pork for Enchiladas
If using the Sous Vide method, 24 hours before serving:
- Start Sous Vide, heat to 165°F
- Either place the pork in a large enough bag or cut into smaller pieces to fit into a zip lock bag or vacuum sealed bag. If your meat is bone in, place aluminum foil over the sharp edges to not rip the bag during the cooking process
- Place two cloves of garlic in the bag with 1 diced white onion.
- Place bag or bags into Sous Vide water bath
If using the Crock Pot method, 10 hours before:
- Place Pork into Crock pot
- Pour beer over pork
- Throw in two cloves of garlic with 1 diced onion
- Turn on heat to low
After finished with the first step:
- Take pork out of Sous Vide or Crock pot and place into a bowl.
- Pull pork apart into pieces. At this stage it should be very tender
- In a large skillet heat up vegetable oil to high heat
- Mince other half of garlic cloves and dice Jalapeños
- Throw into skillet, stir frequently
- Once browned, pour in a half of beer to deglaze, scrap off any bits from the bottom with spatula
- Place pork into pan and mix with bay leaf, chicken stock, dried ginger, salt, and pepper.
- Cover and simmer for 30 minutes
Enchilada Red Chili Sauce
- Preheat oven to 250ºF and toast the ancho chilis for 8 minutes
- After toasted place chilis into a cold bowl of water to make them cool enough to handle. Take out chilis. Do not dump the water out just yet
- Cut chilis in half and remove stems and seeds. To make this easier wash seeds off into reserved water.
- Peel the onion and chop into 1/4 inch pieces. Peel the garlic cloves and chop the tomatoes into 1/4 inch pieces.
- Combine all ingredients except for Enchilada sauce. Cover and simmer on medium heat for 30 minutes. Every 5 minutes press down the chilis
- Take sauce off of heat and let cool for 5 to 10 minutes. Pour into food processor and blend until smooth.
- Pour back into saucepan and put on medium heat
- After 10 minutes stir in enchilada sauce and cook for 5 more minutes
- Preheat oven to 375ºF
- Heat oil in a small to medium sized skillet until hot about 275 to 300ºF if you have a thermometer. Always be careful when cooking with oil.
- In the meantime ladle half cup of Red Chili sauce into about a 9″ x 12″ baking dish
- One by one place one corn tortilla into oil with tongs and cook for about 10 to 20 seconds, until a little transparent, pliable and easy to bend without cracking.
- Cover tortilla totally with red chili sauce, don’t be shy here
- Place two spoonfuls of pulled pork into tortilla with 1 spoonful of cheese and cover with a little more red chili sauce
- Take the left side of the tortilla and wrap over the top and tuck underneath the right side to form a little wrap.
- Repeat steps 4 to 7 with all 12 corn tortillas
- Spread remained chili sauce on top of tortillas and grate remaining cheese on top. Don’t go too crazy with the cheese or too little, balance is key.
- Bake in Oven for 15 to 20 minutes.
- Take out and let sit for 5 minutes, enjoy and impress your friends!