Wednesday, July 28, 2010

Pork Enchiladas

So I had chimichangas on the menu but enchiladas sounded too yummy to pass up! There are 3 recipes to go with my enchiladas since I decided to be brave and make my own enchilada sauce and tortillas! Yes, you read that right! I have to say, my tortillas turned out looking very ugly but they tasted amazing!!! I will be tripling this recipe in the future so I can freeze them. For the enchilada sauce I did triple it and froze 2 15oz containers for later use. I also had about 2 cups of shredded pork leftover that I froze for later. These may seem like alot of work, but they really aren't, and even if they were, its worth it!

Slow Cooker Mexican Pork

3-4 lb pork shoulder
1 small onion- sliced
1/4t white pepper
1 1/5t cumin
1t chili powder
1t minced garlic
5t lime juice

Place pork in the bottom of a crockpot. Slice onion and throw in with the garlic. Mix all the seasonings in a small glass bowl. Place lime juice on top of the pork, then rub seasoning mixture all over pork. Cook on low 5-6 hours. Remove and shred.

Homemade Tortillas
Makes 10

2c unbleached all purpose flour
1t salt
3/4t baking powder
2T shortening
2/3c warm water

In a large bowl mix flour, salt, and baking powder. With your fingertips, rub in shortening until crumbly. Stir in water and knead lightly to make a soft dough. Cover with plastic wrap and leave to rest for 15 minutes. Divide into 10 pieces and shape into balls. Roll out on a lightly floured surface. Heat a cast iron skillet, and add one tortilla. Cook for 1-2 minutes, turning over as soon as the surface starts to bubble. It should stay flexible. Remove from the pan and wrap in a clean towel to keep warm.

Red Enchilada Sauce

2T canola oil
2T flour
2T chili powder
1/2t cumin
1 (8oz) can tomato sauce
2c water
1t salt
1/2t garlic powder

Heat oil in a large saucepan. Stir in flour and chili powder, cooking for 1 minute. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Makes about 3 cups of sauce.

Now to put it all together!!!

Preheat an oven to 375F. Take a 9x13 baking pan and place enough enchilada sauce on the bottom to cover it. In each tortilla place shredded pork and cheese, then roll and place in pan. Once they are all filled cover with enchilada sauce and sprinkle with cheese. Bake in oven about 20-25 minutes or until cheese is melted.

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