Ingredients for - Shredded Pork Enchiladas with Roasted Tomato Sauce
How to cook deliciously - Shredded Pork Enchiladas with Roasted Tomato Sauce
1. Stage
To make the sauce: Preheat broiler to medium. Slice the onion and garlic and place in the canola oil with the pepper. Cook over medium to low heat for 20 minutes until soft.
2. Stage
Place the tomatoes on a broiler pan under the broiler until the skin has blackened and the tomato is softened and smells roasted, about 7 minutes. Turn the tomatoes over and blacken on the other side. Put them aside to cool slightly. (You can also blacken a jalapeño along with the tomatoes. Remove the seeds before blending. This adds another roasty note.)
3. Stage
Place the cooked onion mixture together with the broiled tomatoes and coriander in a blender or food processor. Blend to desired consistency and season with salt and spice to taste.
4. Stage
To make the pork: Put all ingredients into a saucepan and just barely cover with water. Simmer the meat for 30 minutes on a low flame until just tender. Cool the mixture in the broth and strain liquid when cool (save the broth for making rice or for use in another dish). Shred the meat into large chunks to maximize the flavor, removing all gristle and connective tissue. Set aside.
5. Stage
To make the enchiladas: Heat the tortillas on one side until puffy and browned slightly and flip to the other side. Quickly place some pork and cheese across the center of each tortilla and moisten with some of the tomato sauce. Fold in the ends and roll into a jelly roll shape. Place the filled enchiladas in a pan and spread with some of the tomato sauce. Serve immediately.
