Home >> Pork >>
Green Enchiladas with Pork
This Mexican dish is very popular because it admits many variations in its preparation. For these enchiladas we have
, where many ingredients of very distinct flavors unite in a same dish.
First is the
meat that is wrapped in corn tortillas. Then the corn tortillas are covered in a green salsa and as a final touch the enchiladas are garnished with cream, onion, cheese and more ingredients – that
make of this dish a parade of Mexican flavors
The enchiladas are served as main course and normally they are so abundant, that they are served alone on the plate. Although if you want to accompany them you can put
About the Recipe
Get ready to
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. work a lot 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
but you will not be working in the recipe all the time. 1 hour 15 minutes We give the recipe for 10 enchiladas.
Ingredients 1.1 lbs of Pork Loin
10 Corn Tortillas (7 oz)
10 Tomatillos (17.6 oz)
2 Serrano Peppers (.8 oz)
1 Onion (5.2 oz)
2 Garlic cloves (.2 oz)
Coriander sprigs (.7 oz) 2 Bay Leaves
1/2 cup of Mexican Cream (4.2 fl oz)
1/4 cup of crumbled Fresh Cheese (1.4 oz)
1 cup of Vegetable Oil (8.4 fl oz)
1 tablespoon of Olive Oil
Pepper to taste
1 tablespoon of Salt
Cookware 2 Saucepans
1 Saucepan Lid
1 Frying Pan
1 Large Plate
1 Chopping Board
1 Kitchen Spoon
4 Paper Towels
Cook the Pork Loin
Put in a saucepan:
1.1 lbs of Pork Loin.
1/2 Onion (2.6 oz).
1 Garlic clove (.1 oz).
Bay Leaves. The enough Water to cover all the ingredients.
1/2 tablespoon of Salt.
Bring the saucepan water to a
boil over high heat. 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.
Make sure that the pork is always . covered with water because it will consume. If scum accumulates on the surface remove it
If the pork loin is cooked . in a pressure cooker, it will be ready in about 30 minutes
While the Pork is Ready the Salsa
Put in another saucepan:
2 Serrano Peppers.
The enough Water to cover all the ingredients.
Bring the saucepan water to a
boil over high heat. Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.
. Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter
Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the serrano peppers that were cooked. Also add in the blender:
1/4 of an Onion (1.3 oz).
1 Garlic clove (.1 oz).
Pepper to taste.
Blend very well the ingredients, then set aside.
Cook the Green Salsa
Heat in the saucepan over medium heat 1 tablespoon of olive oil. Pour in the saucepan:
Green Salsa that was blended. 1/2 tablespoon of Salt.
Mix the saucepan ingredients and bring the salsa to a
boil over high heat. 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.
Fry the Tortillas
Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
Heat the frying pan oil over
high heat. 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.
Don’t fry the tortilla for a long time because it will become tostada and it will no longer be useful ☹
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. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.
All this procedure is done . so the tortillas have more flavor
1 hour later...
Verify that the pork loin that was left cooking is
well cooked and soft; if not cook it for a longer time. Take from the saucepan the pork loin with the kitchen spoon, wait until it cools a little and shred it; then set aside.
Don’t throw away the broth that was obtained from cooking the pork because it is very tasty and you can use it to prepare a soup.
Finely chop 1/4 of an onion (1.3 oz) and 2 coriander sprigs; then reserve. Cut 1 avocado into strips, then reserve.
Make the Enchiladas
medium heat the green salsa that was cooked for about 2 minutes, until it is very hot. 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. Put on a large plate the fried tortilla with salsa and
put over the tortilla some of the pork loin that was shredded.
Roll the tortilla as taco or fold it as quesadilla; then set aside.
Repeat the same procedure with the other 9 fried tortillas. Upon completion if there is green salsa remaining pour it over the enchiladas. 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.
Preferably . put the ingredients in the same order as given so the enchiladas come out perfect
– Time to Eat –
If you like the idea you can also put
over the enchiladas.
The enchiladas can also be prepared with
Did you like the Enchiladas?
✎ Before eating the enchiladas you can enjoy an
appetizer, a soup or a salad.
✎ In this meal you will need a Mexican
✎ As a final touch a Mexican