A: | 1# pork shoulder |
1/2 onion, sliced | |
2t salt | |
1/2t thyme | |
B: | 7 chiles anchos, dried |
C: | 5c garlic, unpeeled |
D: | 2 slices bread, toasted dark |
1 tomato, peeled and cored | |
1 onion, chopped | |
1t oregano | |
E: | 3 whole cloves; 5-6 peppercorns; 1/2" cinnamon stick; 2T sugar |
F: | 1 small potato, diced 1/4" and boiled |
1 onion, diced 1/4" and boiled | |
1/2 plantain, ripe, diced 1/4" | |
G: | 1 tomato, peeled and cored |
1/2t salt & pepper | |
H: | 12 corn tortillas |
I: | 1/3C feta cheese |
1/3C jack cheese, grated | |
J: | 2-3 rings of fresh onion |
3T escabeche or radish | |
cilantro | |
1. | Add (A) to slow-cooker and barely cover with boiling water. Cook on low for at least 6 hours. Reserve meat, broth and skim fat. |
2. | Cover (B) with boiling water and reconstitute for 30 minutes. Roast (C) gently on a hot skillet and peel. Grind (E) in mortar. |
3. | Combine (B), (C), (D), (E) and 1/2C pork broth into blender and puree until smooth. |
4. | Heat 1T oil in skillet until drops of puree sizzle, then add puree all at once and cook until thickened. |
5. | Add 1 1/2C pork broth to skillet and simmer for 45 minutes. Add broth to bring to correct thickness. |
6. | Shred pork and combine with (F) and add to hot skillet with 2T oil. Cook, stirring frequently to gather browned bits from bottom of pan. |
7. | Add (G) to meat mixture in skillet. |
8. | Heat (H) directly over gas flame, assemble enchiladas by spooning meat onto tortillas, place in baking dish, cover with sauce and (I), and bake at 350F for 5-10 minutes. Garnish with (J) and serve. |
Servings: 12
$Id: enchiladas_coloradito,v 1.4 2018/11/26 04:48:00 deaven Exp $
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