Carnitas Enchiladas Food

CARNITAS ENCHILADAS (PORK ENCHILADAS)

Steps:

• Pre-measure all of your sauce ingredients (flour, spices, and salt will be added together so they can all go in the same small bowl) and place them next to the stove.
• In a medium pot, heat oil over medium heat. Add flour, spices, and salt and whisk until a thick paste forms and begins to bubble, 30 seconds to 1 minute.
• Whisk in tomato paste and stir until mostly combined. Slowly pour in broth, whisking out any lumps as they form and whisk until completely smooth. Bring to a simmer and cook, whisking often, until sauce has thickened, 6 to 9 minutes.
• Remove from heat, stir in vinegar, and add salt and pepper to taste. Set aside to cool slightly.
• Preheat oven to 350°F.
• Lightly grease your baking dish and add 1/4 cup of the enchilada sauce to the bottom of your dish, spreading it so that it mostly coats the bottom in a thin layer.
• Place warm carnitas in a bowl and add 3/4 cup of sauce. Stir until well-combined. Fill each tortilla with about 1/3 cup of meat and roll tightly. Place in the baking dish, seam-side down.
• Pour remaining sauce over the enchiladas and sprinkle the cheese over the top.
• Bake for 25 to 30 minutes, until cheese is melted and the edges of the tortillas are just slightly crispy and browned.
• Cool for 10 minutes before serving. Top with sour cream and pico de gallo if desired. Enjoy!

CARNITAS ENCHILADAS

Steps:

• Make a batch of Instant Pot Carnitas (or Crock Pot Carnitas).
• Prepare a batch of enchilada sauce, or use 1 (28-ounce) can of store-bought enchilada sauce.
• Preheat the oven to 375 degrees F.
• Pour 1/3 cup of enchilada sauce in the bottom of a large 13" x 9" casserole dish and spread it around to coat the bottom of the dish.
• Transfer 1.5 cups of sauce into a large mouth bowl. Dip one side of a tortilla into the sauce to coat the full surface.
• Add desired amount of carnitas meat to the center of the tortilla. Fold the tortilla over the meat to create an enchilada.
• Repeat for remaining meat and tortillas. Note: a 4.5 pound pork roast should yield about 8 to 10 enchiladas.
• Pour any remaining enchilada sauce from the bowl you used to dip the tortillas over the enchiladas, then pour all of the rest of the enchilada sauce over the enchiladas evenly.
• Sprinkle the grated cheddar and Monterey Jack over the enchiladas.
• Bake on the center each of the oven 20-30 minutes, until cheese is melted and sauce is bubbly.
• Remove enchiladas from the oven and allow them to cool 10 minutes before serving. Garnish with green onion and cilantro.

ENCHILADAS CARNITAS

Steps:

• Cut the pork meat into 1 1/2" cubes
• Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.
• Stir frequently during this step.
• Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
• Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
• Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
• Cool and shred the meat mixture.
• Lightly fry the tortillas in oil on each side until soft.
• Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
• Top with the enchilada sauce and any remaining cheese.
• Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
• Remove from oven.
• [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]
• Serve at once.

CARNITAS

Steps:

• Preheat the oven to 275 degrees F.
• Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
• Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
• Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
• Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.

MAMA'S CARNITAS

Steps:

• In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat., Cover and cook on low for 9-11 hours or until meat is tender. , Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through. , With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.Freeze option: Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.,

CARNITAS FOR ENCHILADAS ROJAS

Steps:

• Combine pork, garlic and salt in a 10-inch cast-iron skillet. Add 2 cups water; bring to a boil. Reduce heat and simmer, turning occasionally, until water has evaporated, about 1 hour; pork will begin to brown in its own fat. (If using leaner part of shoulder, add 1 to 2 tablespoons safflower oil.) Increase heat to medium and cook pork on all sides, turning and scraping up crisp bits with a spatula, until browned and tender, about 15 minutes. Coarsely shred with two forks.

ENCHILADAS ROJAS

Steps:

• Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
• Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
• Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
• Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.