SHREDDED BEEF ENCHILADAS
This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
Provided by Christy Campbell
Categories World Cuisine Recipes Latin American Mexican
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
- In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
- In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
- Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
- Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 30.1 g, Cholesterol 112.3 mg, Fat 38 g, Fiber 4.4 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 666.8 mg, Sugar 2.2 g
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
This is one of my highly requested recipes when its potluck time at work. It is time consuming but well worth it. Serve with a salad on the side.
Provided by teresas
Categories One Dish Meal
Time 5h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
- In a 3 quart sauce pan saute' garlic and pork cubes in oil.
- Add chopped chilies, celery, and tomatoes.
- Add water to barely cover mixture.
- Bring to boil, lower heat and simmer for 3-4 hours until thicken.
- Heat oven to 350 degrees.
- Grease large lasagna pan.
- Pour some enchilada sauce to cover bottom of pan.
- Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
- Cover with enchilada sauce. Make sure all edges are covered.
- Sprinkle with cheddar cheese.
- Cover with foil making sure foil does not touch cheese.
- Bake for 30-40 minutes.
- Top with sour cream and chopped cilantro.
SHREDDED PORK ENCHILADAS
Make and share this Shredded Pork Enchiladas recipe from Food.com.
Provided by tila1862
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
- Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
- Freezes and reheats well !
Nutrition Facts : Calories 1126, Fat 60, SaturatedFat 27.8, Cholesterol 376.6, Sodium 3451.8, Carbohydrate 26.4, Fiber 4.4, Sugar 12.4, Protein 115.6
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
EASY SHREDDED BEEF OR PORK ENCHILADAS
I Love to mimic things I eat at restaurants. I got this one from a Mom and Pop Mexican restaurant. It's so yummy and so simple not any spices but salt and enchilada sauce. Red or Green sauce, either will do. Save 1/2 of the meat in freezer for a future dinner.
Provided by Ruthie Warren
Categories Roast Beef
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
- Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
- Heat up the flour tortillas in microwave for 1 minute to soften.
- Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
- When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
- Sprinkle the extra cheese over the top.
- Bake at 375°F until sauce is bubbling.
- Let sit out side the oven for approx 5 minutes.
- Put remaining ingredients in freezer for up to 2 weeks.
Nutrition Facts : Calories 837.9, Fat 38.2, SaturatedFat 16.4, Cholesterol 208, Sodium 1678.5, Carbohydrate 42, Fiber 3.5, Sugar 2.3, Protein 76.8
SUSAN'S PORK ENCHILADAS
I make many versions of enchiladas depending on what is in the fridge. This one I especially liked, so I wrote it down. It's a great way to use up leftover pork! You can spice it up more with additional jalapenos or a dash of hot sauce mixed in with the enchilada sauce. Feel free to adjust the garlic to your taste. You may need to add more oil as you fry the tortillas to keep them from sticking to the pan.
Provided by Cook In Northwest
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute pork, peppers, onion, and garlic until pork is browned and onions are translucent. Add 1/2 can enchilada sauce to the pork mixture. Cook over medium heat until most of the sauce has evaporated. Remove from heat. Cool a few minutes, so the cilantro does not cook when added. Stir in cilantro until well mixed. Set aside.
- Heat oil in a frying pan and briefly fry on each side corn tortillas, one at a time. (You just want them to be softened, not crisped.) After frying, put them on several layers of paper towels to drain.
- Pour 1/2 can enchilada sauce in the bottom of a 13 x 9 inch glass baking dish (or similar pan.) Divide the pork mixture into the same number of portions as you have tortillas. Do the same with the Monterey Jack cheese. Roll up a portion of pork mixture and Jack cheese into each tortilla and place the roll seam-side down in the pan. Lining up the rolls side by side in the pan. It's OK if the sauce gets smeared on the tortillas and doesn't cover the bottom evenly. Pour the second can of enchilada sauce over the rolls and sprinkle with the cheddar cheese.
- Bake 20-30 minutes at 350F or until bubbly. Top each serving with a dollop of sour cream and a sprig of cilantro.
- You could easily use leftover pork, chopped fine, in place of the ground pork and get the same results.
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