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*
1-2 lb (1/2-1 kilo) pork roast
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
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.
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.