Unleash the flavors: uncover the secret to an enchilada pork masterpiece

Are you craving a tantalizing culinary adventure that will transport your taste buds to the vibrant streets of Mexico? Look no further than this delectable enchilada pork recipe, where tender pork meets a symphony of bold flavors and spices. Prepare to embark on a gastronomic journey that will leave you yearning for more.

Ingredients:

• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (12-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Season and Sear the Pork

In a large skillet, heat the olive oil over medium heat. Season the pork cubes with salt and pepper. Add the pork to the skillet and sear on all sides until browned. Remove the pork from the skillet and set aside.

2. Sauté the Aromatics

In the same skillet, add the onion and garlic. Sauté until softened, about 5 minutes. Stir in the cumin, oregano, chili powder, salt, and black pepper. Cook for another minute, or until fragrant.

3. Add the Liquids and Pork

Return the seared pork to the skillet. Add the tomato sauce, diced tomatoes, black beans, and corn. Bring to a simmer and cook for 15-20 minutes, or until the pork is tender and the sauce has thickened.

4. Prepare the Enchiladas

Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish. Dip each tortilla into the sauce and fill with about 1/4 cup of the pork mixture. Roll up the tortillas and place them seam-side down in the prepared baking dish.

5. Bake

Pour the remaining sauce over the enchiladas. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve

Remove the enchiladas from the oven and sprinkle with shredded cheddar cheese and sour cream. Garnish with chopped cilantro and serve immediately.

Tips for the Perfect Enchiladas:

• For a spicier enchilada, add more chili powder or a chopped jalapeño pepper to the sauce.
• If you don’t have corn tortillas, you can use flour tortillas instead.
• To make the enchiladas ahead of time, assemble them and refrigerate for up to 24 hours before baking.
• Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Enchilada Pork Variations:

• Chicken Enchiladas: Substitute cooked chicken for the pork.
• Vegetable Enchiladas: Omit the pork and add additional vegetables, such as bell peppers, zucchini, or mushrooms.
• Creamy Enchiladas: Add 1 cup of heavy cream to the sauce for a richer flavor.
• Spicy Enchiladas: Add a chopped habanero pepper to the sauce for a fiery kick.

A Culinary Fiesta for All:

Whether you’re hosting a dinner party or simply craving a comforting meal, this enchilada pork recipe is guaranteed to impress. Its vibrant flavors, tender pork, and cheesy goodness will delight your taste buds and create memories that will last a lifetime. So gather your loved ones, prepare your favorite playlist, and embark on a culinary adventure that will transport you to the heart of Mexico.

Common Questions and Answers

How can I make sure the pork is tender?

• Use boneless pork shoulder, also known as pork butt. This cut is naturally tender and flavorful.
• Season the pork generously with salt and pepper before searing.
• Cook the pork slowly in the sauce until it is fall-off-the-bone tender.

What can I do if I don’t have tomato sauce?

• You can use a combination of crushed tomatoes and tomato paste to create your own tomato sauce.
• You can also use a can of diced tomatoes with green chilies, which will add some extra flavor to your sauce.

How do I reheat leftover enchiladas?

• You can reheat leftover enchiladas in the microwave or oven.
• To reheat in the microwave, cover the enchiladas with a damp paper towel and microwave on high for 1-2 minutes, or until heated through.
• To reheat in the oven, preheat the oven to 350°F (175°C) and bake the enchiladas for 15-20 minutes, or until heated through.