Follow these steps for perfect results
pork shoulder
cubed
water
onion
diced
carrot
diced
chili powder
dried oregano
minced garlic
salt
to taste
water
corn tortillas
monterey jack cheese
grated
red enchilada sauce
Cut the pork shoulder into 1 1/2" cubes.
Place the pork in a large saucepan with 1/4 cup water.
Cook uncovered until the liquid evaporates and the drippings are very brown, stirring frequently.
Add the diced onion, diced carrot, chili powder, dried oregano, minced garlic, and salt to the pork.
Pour in 4 cups of water.
Bring the mixture to a boil.
Cover the saucepan, reduce heat, and simmer for 60 minutes.
Remove the lid, increase the heat to high, and cook until the liquid evaporates, stirring often.
Let the meat mixture cool slightly.
Shred the cooled pork mixture.
Lightly fry the corn tortillas in oil on each side until soft.
Fill each tortilla with shredded meat and grated Monterey Jack cheese.
Roll the filled tortillas and place them seam-side down in a greased 9 x 13" pan.
Top the enchiladas with red enchilada sauce and any remaining cheese.
Bake in a preheated 400F oven for 20-30 minutes, or until heated through and the cheese is melted and bubbly.
Remove from the oven.
Optional: Sprinkle with lettuce, diced tomato, sliced black olives, and a dab of sour cream.
Serve immediately.
Expert advice for the best results
For extra flavor, add a bay leaf to the braising liquid.
Use a combination of cheeses for a more complex flavor.
Warm the tortillas before frying to prevent them from cracking.
Everything you need to know before you start
20 minutes
Carnitas can be made a day ahead.
Serve enchiladas hot, garnished with fresh toppings like lettuce, tomato, and sour cream.
Serve with rice and beans.
Add a side of guacamole and salsa.
Pairs well with the savory flavors.
Light-bodied red complements the pork.
Discover the story behind this recipe
Popular dish in Mexican cuisine, often served at celebrations.
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