Shredded Pork Enchiladas

One of the foods I miss most living here in the Canary Islands is Mexican and Tex-Mex foods.  Sure, we have a couple of restaurants, but the food is nowhere near that which I’m used to having lived in the States.  While the Canaries are very diverse ethnically, there aren’t very many Mexican immigrants.  The majority of Spanish speaking immigrants are Cuban, Colombian, Argentinian and Venezuelan.  Basically, the demand for Mexican and Tex-Mex foods is very low, so ingredients are difficult to find or very expensive.  That’s beginning to change now, but still, the variety is minimal, so I have to make do with what’s available.  The other day I almost starting jumping up and down in the grocery when I stumbled upon corn tortillas.  Corn tortillas!  OMG!  Flour tortillas are fairly common, corn chips are fairly common, but the ever elusive corn tortilla is a rare treat.  I immediately bought them and planned an enchilada meal.  As luck would have it, I had 1 remaining can of tomatillo salsa (salsa verde) in the pantry, and pork roasts were on sale as well.  Good deal!  Enchiladas were in our future. *insert happy dancing here*

shredded pork enchiladas

Ingredients:

1-2 lb (1/2-1 kilo) pork roast
Tex-Mex rub:

1/4 cup chili powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin

12 corn tortillas
2 tablespoons sunflower oil
2 tablespoons flour (or cornstarch for gf)
2 cups chicken broth
1 cup milk
1 small can tomatillo salsa (salsa verde)
1/2 cup sour cream
1 bunch cilantro, chopped
3 cups grated cheese (I used Dutch Gouda, but Cheddar, Monterrey Jack or other cheese would work, too)
salt, pepper, garlic powder and onion powder to taste
sour cream and chopped cilantro to garnish

Preparation:

Combine rub ingredients in a bowl, and rub all over pork roast.
Place roast in a large zip-lock bag and then in the refrigerator for several hours or overnight.
Now put the roast in a baking dish, cover and bake at least 5 hours at 325ºF/160ºC (or until meat begins to fall apart when poked with a fork).
Drain most of the juice from baking dish, and using a potato masher, shred pork.
Keep warm in the oven.
Wrap corn tortillas in foil and place in oven to warm as well.
Make sauce:
Heat oil over medium heat, then whisk in flour (or cornstarch) to make a roux.
Cook at least one minute, stirring constantly.
Add broth and milk, whisking constantly to avoid lumps.
Cook over medium heat about 15 minutes, or until thickened.
Add tomatillo salsa, sour cream and cilantro.
Stir well and remove from heat.
Coat the bottom of a 9×13″ baking dish with a bit of the sauce.
Remove tortillas from oven, and fill with shredded pork and a bit of cheese, then roll up and place in baking dish.
Repeat with all tortillas.
Pour sauce over enchiladas, and sprinkle with cheese.
Bake in a 400ºF/200ºC oven about 20 minutes, or until bubbly.
Serve garnished with sour cream and chopped cilantro.

22 Responses to “Shredded Pork Enchiladas”

  1. These would have me doing the happy dance as well Nikki!


  2. Mmm, looks great! I have been craving enchiladas for weeks now, myself.


  3. Ummmmm, you’ve slayed me with your Enchilada.

    You should corner the tex-mex market in the Canaries!


  4. Nik, Peter’s right–you *could* corner the market on Tex-Mex there! I have to try these. We had your chicken verde ( http://canarygirl.com/?p=10 ) this weekend to have during our team’s NFL playoff game and it was, as usual, fantastic! *coveting the leftovers as we speak…*


  5. Those enchiladas look so good!! I have a hard time finding corn tortillas as well and I normally end up using flour tortillas.


  6. Shred the pork with a potato masher?! I’ve never heard of that technique. I’m a fan of shredding with two forks. Either way, home made pork enchiladas, nicely done. I think you’re going to have to learn how to make your own corn tortilla.


  7. Hey everybody! As always, thank you so much for your sweet comments! They really make my day. :D

    Valli, let’s dance together! ;)

    Elly, make some! Living in Chicago, I envy your ingredient variety! :)

    Peter, hee! I’ve said the same thing to my hubs…I’d love to open a restaurant! :)

    L, OMG. Verde. *cries* I need some verde! :)

    Kevin, yes, that is usually the case for me, too…but enchiladas? They have to have corn tortillas…otherwise they’re smothered burritos. lol :) We can cry together at our lack of corn tortilla goodness. :)

    One food guy, LOL! Yes…indeed I do mash the meat with a potato masher…Seriously! Give it a try…it’s much faster than the 2 forks method. You just sort of press and twist. I totally agree that I need to learn to make my own tortillas….when I get back to the States I’m going to pick up a tortilla press…I’ve tried making my own before…and it was semi disasterous…lol But…now that I think of it, that *was* years ago. Maybe I should give it another go. :)


  8. This looks so darn good. You are so book marked!


  9. Those enchiladas look delicious


  10. Hi Desi and Sylvia! Thank you so much! :)


  11. Yumm!! And they are really gluten free?


  12. Hi Eatingplum! Thanks! And yep, as long as you make sure that your spices are certified gf, the recipe is gf. You have to check the label on the tortillas, but the ingredients should be corn meal and water (and maybe salt) only, too. :) Thanks for stopping by! :)


  13. [...] The Swallow’s Pork and Tomatillo Stew. That’s what’s in the picture. I also made Shredded Pork Enchiladas. And two loaves of Olive Bread. Cooking is a nice relaxing activity for me. So it’s just the [...]


  14. Nikki, Nikki, Nikki…when I win the lotto can I relocate you and your family to California so you can be my personal chef? The enchiladas look amazing!


  15. Oh my God i made this last night and it was sooooooo good! I Used pork loin that i cooked in the crockpot all day and it came out awesome, along with some fresh salsa verde and avocados i was in heaven. thank you!


  16. I made these for dinner tonight. They were AMAZING! I will keep checking in for more fabulous recipes!


  17. I am making homemade chicken noodle soup for dinner tonight. I cooked my chicken in the crock pot and tried your potato masher trick to shred the chicken. AWESOME! Thanks for the tip!


  18. Isn’t that just the coolest thing? hee! Glad you liked it. ;)


  19. Your enchilada’s are still being LOVED! Found your site today and gave them a try. The only other thing I did was take some leftover sauce and add it to some black beans for seasoning – YUM! Thanks so much and I look forward to trying more of you recipes!!


  20. I made pork carnitas last night in my crock pot with some liquid smoke. I also made fresh salsa verde with tomatillos, jalapeno, & poblanos. It was awesome. I had left over shredded pork and saw this recipe. I didn’t have quite enough meat so I warmed it up with a can of black beans while I made the sauce. I also used the remaining salsa from last night to make this and OMG it smells and looks amazing! I made it casserole style to be easy and I will make this again for sure! Thank you! :)


  21. I just made these tonight and I’m so in love with them! Thank you for your woderful recipe!! :)


  22. OMG! I made these last night and they are THE BEST!!! My husband even said they were the best enchiladas he had ever had!! This recipe is a keeper. THANK YOU for this!!


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