THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
PORK ENCHILADAS
One of my favorite ways to use up leftover pork.
Provided by STEPHZ2003
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
- Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g
BAKED ENCHILADA PORK STEAKS RECIPE
Shred yuca and carrots to provide a flavorful base for this quick-cooking Baked Enchilada Pork Steaks Recipe. Try this pork steaks recipe this weekend.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; spread to form even layer on bottom of pan. Top with meat, overlapping pieces if necessary.
- Blend enchilada sauce, cream cheese and remaining dressing in blender until smooth; pour over meat.
- Bake 18 to 20 min. or until meat is done. Top with peas and cheese; bake 5 min. or until peas are heated through and cheese is melted.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
ENCHILADA CHOPS
This is a very inexpensive, easy and quick recipe that I threw together when I was kind of in the mood for Tex-Mex, but totally in the mood for something a little spicy and different... and EASY. My family really liked it and I hope you do too. This recipe can easily be adapted to your family's taste.
Provided by Katchick
Categories Pork
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Lay pork chops in baking dish and cover with the enchilada sauce.
- Bake uncovered at 350 for 20 minutes.
- After 20 min with chops in the oven, turn them in the sauce and bake 10 more minutes.
- Turn off the oven and remove baked and coated chops from the dish and place on a platter.
- Cover with finely chopped onions and shredded cheese and put them back into the warm oven just to melt cheese.
- Serve and enjoy.
Nutrition Facts : Calories 757.1, Fat 37.1, SaturatedFat 16.2, Cholesterol 281.4, Sodium 1199.3, Carbohydrate 9.4, Fiber 1.8, Sugar 7.1, Protein 90.7
SPANISH PORK STEAKS
When I lived on a farm where we prepared our own meat, this recipe was used quite often. Now my own family expects to see this dish on the menu regularly.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, brown steaks. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Top with mushrooms, olives, green pepper, onion and garlic. , Combine the flour, sugar and remaining salt; gradually stir in tomato juice until smooth. Pour over vegetables Bake, uncovered, at 350° for 1 hour or until meat is tender.
Nutrition Facts : Calories 329 calories, Fat 14g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 905mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 41g protein.
BAKED ENCHILADA PORK STEAKS
Get great flavor when you cook these Baked Enchilada Pork Steaks. Peeled yuca and red enchilada sauce turn boneless pork blade steaks into something special in this delicious Baked Enchilada Pork Steaks recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Place yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; mix well. Spread evenly on bottom of pan. Top with steaks, overlapping steaks slightly.
- Blend enchilada sauce, Neufchatel and remaining dressing in blender until smooth. Pour over steaks.
- Bake 20 min. or until steaks are done (160°F). Remove from oven; top with peas and cheese. Bake 5 min. or until cheese is melted and peas are heated through.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 540 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 4 g, Protein 22 g
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