Sunday, June 5, 2011

Tomatillo Pork Enchiladas

I've been in the mood for enchiladas lately, especially after seeing this post on foodgawker. I'm not a fan of the stacked enchiladas though and I didn't want to bother with the sauce in the recipe, preferring instead to go with a classic tomatillo sauce. I made the pork as directed with just beer and a bay leaf, but think next time I would either add a bit of spices (cumin, oregano, and maybe even some chile powder) or else mix in a bit of the tomatillo sauce with the pork. It was fine without, but I wanted just a little bit more flavour with the meat.

Tomatillo Pork Enchiladas (from a combination of many places)

1 kg pork tenderloin
1 bay leaf
1 bottle of dark beer
8 corn tortillas (homemade or bought)
vegetable oil
1 recipe tomatillo sauce
2 - 3 cups shredded cheddar (~225g)

1. Place pork, beer, and bay leaf in a slow cooker and heat on low for 8 hours or until tender. (See notes above regarding seasoning.)
2. Remove pork when tender and shred with two forks.
3. Preheat oven to 350F. Coat the bottom of a baking dish with tomatillo sauce.
4. In a small skillet, heat vegetable oil. Fry tortillas individually on each side until warm and easy to bend.
5. Fill tortilla with 1 - 2 tbsp of pulled pork and 1 tbsp shredded cheese. Roll up and place fold side down in the baking dish.
6. Repeat until dish is filled with rolled tortillas.
7. Cover with remaining tomatillo sauce and top with remaining cheddar.
8. Bake for 15 - 20 minutes or until cheese is bubbly.

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