Hey folks, wanted to document my approach to these great enchiladas, but just didn't feel like it merited being an actual RECIPE. I mean, it's enchiladas - you have your tortillas and your filling and your topping and your sauce. And cheese. Lots of cheese.
I've made carne adovada plenty, starting when I lived in Albuquerque for 8 years and carrying on ever since. I'd routinely use it to make enchis, but now I've been using smoked pulled pork instead, and the results are incredible. Super easy to make using vac-sealed portions of leftover pulled pig that I always have on hand, no need for a separate all-day cook.
For this, you need to have about 1 lb/500g of smoked pulled pork that you produced in your usual way. You also need about 16 fl oz/0.5L of no-kidding New Mexico red chile sauce. If you happen to live where it's available, rejoice. If not, you can order it online either as jarred sauce (my two faves are Monroe's and Santa Fe Ole) or as the bulk powdered red chile (Amazon even has some) with which you can make your own using any of the zillions of "how to make red chile sauce" how-to's out there.
Other ingredients: A dozen corn tortillas, plenty of shredded cheese, couple of shoots' worth of chopped green onion.
Some time ago I permanently gave up rolling enchiladas and now do them flat all the time. By the time it's on your fork you can't tell the difference and it is SO much easier and faster to do.
First, heat up the pulled pork in a saucepan on the stovetop in a dab of butter. Then stir in about 8oz/250ml of the chile sauce and heat everything through. Remove from heat and get staged to build the enchis.
Pyrex baking dish with a light spritz of cooking spray, then a layer of tortilla, then half the pulled pork spread around evenly, then some sauce, then shredded cheese. I usually sprinkle about 1/3 of the chopped green onion on the first layer.
Repeat with another layer of tortillas, the rest of the pork, some more sauce, more shredded cheese. Then one last layer of tortillas, one last blob of sauce, one more dousing with shred cheese. Add the remaining green onions.
These can go right in the oven if you like, but they sure don't suffer from sitting covered in the fridge for a few hours before you cook the pan.
Cover the pan with foil and bake at 350F/175C for 50 min total or until the IT is at least 180F/80C, removing the foil halfway through. Let sit for 10-15 min then portion up and serve.
Buen provecho!
I've made carne adovada plenty, starting when I lived in Albuquerque for 8 years and carrying on ever since. I'd routinely use it to make enchis, but now I've been using smoked pulled pork instead, and the results are incredible. Super easy to make using vac-sealed portions of leftover pulled pig that I always have on hand, no need for a separate all-day cook.
For this, you need to have about 1 lb/500g of smoked pulled pork that you produced in your usual way. You also need about 16 fl oz/0.5L of no-kidding New Mexico red chile sauce. If you happen to live where it's available, rejoice. If not, you can order it online either as jarred sauce (my two faves are Monroe's and Santa Fe Ole) or as the bulk powdered red chile (Amazon even has some) with which you can make your own using any of the zillions of "how to make red chile sauce" how-to's out there.
Other ingredients: A dozen corn tortillas, plenty of shredded cheese, couple of shoots' worth of chopped green onion.
Some time ago I permanently gave up rolling enchiladas and now do them flat all the time. By the time it's on your fork you can't tell the difference and it is SO much easier and faster to do.
First, heat up the pulled pork in a saucepan on the stovetop in a dab of butter. Then stir in about 8oz/250ml of the chile sauce and heat everything through. Remove from heat and get staged to build the enchis.
Pyrex baking dish with a light spritz of cooking spray, then a layer of tortilla, then half the pulled pork spread around evenly, then some sauce, then shredded cheese. I usually sprinkle about 1/3 of the chopped green onion on the first layer.
Repeat with another layer of tortillas, the rest of the pork, some more sauce, more shredded cheese. Then one last layer of tortillas, one last blob of sauce, one more dousing with shred cheese. Add the remaining green onions.
These can go right in the oven if you like, but they sure don't suffer from sitting covered in the fridge for a few hours before you cook the pan.
Cover the pan with foil and bake at 350F/175C for 50 min total or until the IT is at least 180F/80C, removing the foil halfway through. Let sit for 10-15 min then portion up and serve.
Buen provecho!
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