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About the Recipe

• Get ready to work a lot because many steps have to be followed to make these enchiladas. The enchiladas are really not difficult to prepare but experience in the kitchen is required.
• Use pork loin in this recipe because it is easy to shred although pork leg could also be used.
• In this recipe the tortillas are fried and vegetable oil has to be used because it resists high temperatures.
• The enchiladas can be prepared with corn tortillas prepared by yourself.
• The preparation time is of 1 hour 15 minutes but you will not be working in the recipe all the time.
• We give the recipe for 10 enchiladas.

Ingredients

Cookware

Directions

1. Put in a saucepan:

• 1.1 lbs of Pork Loin.
• 1/2 Onion (2.6 oz).
• 1 Garlic clove (.1 oz).
• 2 Bay Leaves.
• The enough Water to cover all the ingredients.
• 1/2 tablespoon of Salt.

2. Bring the saucepan water to a boil over high heat.
3. When it boils reduce to medium heat, cover the saucepan and leave the pork loin cooking in the boiling water for approximately 1 hour, until it is well cooked.

1. Put in another saucepan:

• 10 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover all the ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the serrano peppers that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.3 oz).
• 1 Garlic clove (.1 oz).
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Pour in the saucepan:

• The Green Salsa that was blended.
• 1/2 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 4 minutes, until it thickens a little; stir occasionally. Then set aside.

1. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
2. Heat the frying pan oil over high heat.
3. Take 1 maize tortilla with some tongs, dip it in the frying pan oil and fry it for about 7 seconds per each side, until it is lightly fried.

4. Transfer from the frying pan to some paper towels, with the tongs, the tortilla that was fried so it dries and the fat excess is absorbed; then reserve.
5. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.

1. Verify that the pork loin that was left cooking is well cooked and soft; if not cook it for a longer time.
2. Take from the saucepan the pork loin with the kitchen spoon, wait until it cools a little and shred it; then set aside.

3. Finely chop 1/4 of an onion (1.3 oz) and 2 coriander sprigs; then reserve.
4. Cut 1 avocado into strips, then reserve.

1. Heat over medium heat the green salsa that was cooked for about 2 minutes, until it is very hot.
2. Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the green salsa that was heated.
3. Put on a large plate the fried tortilla with salsa and put over the tortilla some of the pork loin that was shredded.
4. Roll the tortilla as taco or fold it as quesadilla; then set aside.
5. Repeat the same procedure with the other 9 fried tortillas. Upon completion if there is green salsa remaining pour it over the enchiladas.
6. Add over the green enchiladas with pork the following ingredients:

• 1/2 cup of Mexican Cream.
• The Onion that was minced.
• The Avocado strips that were cut.
• 1/4 cup of crumbled Fresh Cheese.
• Sprinkle the Coriander that was minced.