Monday, February 11, 2013

Enchilada de Puerco con Frijoles y Fideo

We might eat enchiladas a little more than we should at our house.  It's such a great solution for just about any leftover meat you have in the fridge.  I just don't know which I enjoy more.  Fixing them or eating them.  These Enchilada de Puerco come together very quickly and in my opinion are one of the best I've made right next to these Crock Pot Chicken Enchilada.  I don't know which are better, but they are both cheesy with just the right touch of spice.  You can't east just one, that's for sure.  This batch will serve four.  Just double up if you want to serve more, or prefer lunch leftovers for the week.

1 Large green tomato
1 Large red tomato
1 Red medium sized Jalapeno Pepper
4 Garlic Cloves
1 Small white onion
4 TBS Chili Powder
1/4 Cup Cold Water
1 TSP Flour

1 PKG 10 count Corn Tortillas
1 Can Canola cooking spray
3 Cups Shredded Pork
1 8oz can no meat chili
1/2 cup dices chilli's
1/4 Cold water
1 TSP Flour
1 12 oz PKG shredded Mexican blend shredded cheese

You'll want to make the sauce first.  The longer it sets the better it taste.  Very simple.  Just chop all vegetables and herbs in a chopper, or blender.  Add Chili Powder and let simmer over a low heat while you put together the enchiladas. Just before pouring the sauce over the enchiladas thicken with flour whipped briskly into water eliminating any lumps.

Place the meat and chilies in a pan.  Add the no meat chili and let simmer.  Thicken with 1 teaspoon of flour blended in cold water.  Turn off and set meat aside to cool.

Traditionally the tortillas are heating in oil so they become soft enough to roll.  I prefer to heat them on my breakfast griddle treated with canola cooking spray.  Spray the griddle and than the tops of the tortillas and they will become soft and not so hot you can't touch them. Turn after just a few minutes and remove once they ad no longer stiff. Heat tortillas one at a time.  They must be hot when you roll them.  Place a spoonful of cooled meat on one edge of a still warm tortilla.  Gently tuck the tortilla around the meat and roll tightly, but not so tight you tear the tortilla.  Place in a baking dish (my 6 X 6 pan holds 10).  Continuing rolling until all 10 tortillas and all meat is used.  You should have the enchiladas packed very tightly in the baking dish.

Pour the sauce over the tortillas and top generously with as mush shredded cheese as you like.  Cover and bake in 350 oven for 30 minutes or until sauce is completely set and thickened.

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