Post by sandy on Mar 18, 2009 15:21:59 GMT -6
A friend got this from a Mexican restaurant out in Sterling, Colorado Place has been there for years- This was one of their standbys.
Pig- get a package of the mixed pork steaks, chops etc you can find on sale, couple pounds probably or just a nice pork steak.
Small can of chopped green chili
18 corn tortillas
two big heads of white onion
Block of cheddar-jack cheese 1 1/2 #
Mexican spices: whatever you like, Cholula, Ancho powder, cumin, Chipotle etc. Or just good old chili powder-
OK, cut pork into small pieces and brown in a good sized fry type pan. Do a lot- Add your mex spices, S&P. Would at least use cumin ! Add the can of chopped chilies, more if you like. Cover with water to about a 1/4 over the pork and cook simmered for about 3 hours, adding water as needed and correct seasonings
While this event is going on, grate the cheese & dice the onions-
Mix these together so you got about 3/4 cheese and 1/4 onion-
Save the rest for topping
Heat veg oil in a fry pan till fragrant. Take each corn tortilla and place in oil for about 5 second a side till limp, then place on a paper towel to drain- Do this for all 18, placing paper towels between each layers to absorb oil.
Ready- take a few tablespoons or hand glob of the cheese/onion mixture and place on tortilla, then roll into an enchilada- Don't over stuff- Keep doing this till all are rolled up and in ONE layer in a bake pan-
Here you can refrigerate till the pork sauce is done.
When you feel the pork is nice and tender remove the enchilada and let sit on counter covered till close to room temp- preheat oven 450. HOT.
Cook the enchiladas for about 5 minutes or so till the cheese is melting out the sides- Don't let the sides burn- You can always nuke them to finish heating too.
Serve with the pork sauce covering the hot enchiladas and garnish with the cheese/onion mixture and a dolup of sour cream and an ice cold Corona with a lime-
This is really easy to do, I just write long ! People freak on this and there is nothing to it- Double it for a party.
Sandy
Pig- get a package of the mixed pork steaks, chops etc you can find on sale, couple pounds probably or just a nice pork steak.
Small can of chopped green chili
18 corn tortillas
two big heads of white onion
Block of cheddar-jack cheese 1 1/2 #
Mexican spices: whatever you like, Cholula, Ancho powder, cumin, Chipotle etc. Or just good old chili powder-
OK, cut pork into small pieces and brown in a good sized fry type pan. Do a lot- Add your mex spices, S&P. Would at least use cumin ! Add the can of chopped chilies, more if you like. Cover with water to about a 1/4 over the pork and cook simmered for about 3 hours, adding water as needed and correct seasonings
While this event is going on, grate the cheese & dice the onions-
Mix these together so you got about 3/4 cheese and 1/4 onion-
Save the rest for topping
Heat veg oil in a fry pan till fragrant. Take each corn tortilla and place in oil for about 5 second a side till limp, then place on a paper towel to drain- Do this for all 18, placing paper towels between each layers to absorb oil.
Ready- take a few tablespoons or hand glob of the cheese/onion mixture and place on tortilla, then roll into an enchilada- Don't over stuff- Keep doing this till all are rolled up and in ONE layer in a bake pan-
Here you can refrigerate till the pork sauce is done.
When you feel the pork is nice and tender remove the enchilada and let sit on counter covered till close to room temp- preheat oven 450. HOT.
Cook the enchiladas for about 5 minutes or so till the cheese is melting out the sides- Don't let the sides burn- You can always nuke them to finish heating too.
Serve with the pork sauce covering the hot enchiladas and garnish with the cheese/onion mixture and a dolup of sour cream and an ice cold Corona with a lime-
This is really easy to do, I just write long ! People freak on this and there is nothing to it- Double it for a party.
Sandy
