Carnitas enchiladas are a popular variation of a traditional Mexican dish. Combining the rich flavor of slow-cooked pork (carnitas) with the tangy, spicy, and comforting nature of enchiladas, this dish is perfect for any occasion.
Introduction to Carnitas Enchiladas
Carnitas, which translates to "little meats" in Spanish, originate from Michoacán, Mexico. These savory, slow-cooked pork morsels are known for their crispy edges and tender, juicy insides. Combining carnitas with enchiladas—a dish that features tortillas rolled around a filling and covered with a chili pepper sauce—creates a delightful fusion that's beloved by many. Whether you're a home cook or a Mexican food enthusiast, carnitas enchiladas offer a delicious and satisfying experience.
Ingredients You'll Need
Before we get started, gather these ingredients:
- For the carnitas:
- 2 lbs pork shoulder or butt
- 1 onion, quartered
- 4 cloves garlic, peeled
- 1 orange, halved
- 1 lime, halved
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- For the enchilada sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1/4 cup chili powder
- 2 cups chicken broth
- 3 ounces tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- For the enchiladas:
- 12 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped
- Sliced avocado or guacamole
- Sour cream
- Lime wedges
Preparing the Carnitas
- Season the Pork: Rub the pork shoulder with cumin, oregano, salt, and pepper.
- Cook the Pork:
- In a large pot, add the pork shoulder, onion, garlic, orange halves, lime halves, and bay leaves.
- Cover with water and bring to a boil. Reduce heat and simmer uncovered for about 2 hours, until the pork is tender and can be easily shredded.
- Shred and Crisp:
- Remove the pork from the pot and shred it using two forks.
- Heat a large skillet over medium-high heat. Add a little oil, then add the shredded pork. Sauté until the edges are crispy.
Making the Enchilada Sauce
- Prepare a Roux:
- In a saucepan, heat vegetable oil over medium heat.
- Add flour and whisk constantly for about 1 minute.
- Add Seasonings:
- Stir in chili powder, garlic powder, onion powder, ground cumin, and dried oregano. Cook for another minute.
- Create the Sauce:
- Gradually whisk in chicken broth and tomato paste.
- Bring to a simmer and cook for about 10 minutes, until the sauce thickens.
- Season with salt and pepper to taste.
Assembling the Enchiladas
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Warm Tortillas:
- Warm the corn tortillas in a dry skillet or microwave to make them pliable.
- Fill and Roll:
- Place a small amount of carnitas in the center of each tortilla.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Layer with Sauce and Cheese:
- Pour the enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese generously over the top.
Baking and Serving
- Bake:
- Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro, sliced avocado or guacamole, and a dollop of sour cream.
- Serve with lime wedges on the side.
Garnishes and Sides
Enhance your carnitas enchiladas with any of these garnishes and side dishes:
- Garnishes:
- Chopped onions
- Pickled jalapeños
- Radish slices
- Sides:
- Mexican rice
- Refried beans
- Elote (Mexican street corn)
Conclusion
Carnitas enchiladas are a delicious way to enjoy the rich flavors of Mexican cuisine. Whether you’re cooking for family and friends, or simply treating yourself, this dish is sure to impress. We encourage you to share your culinary creations with others and join our community of enchilada lovers.
Happy cooking! 🌮
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