What to do with all the extra, post-feasting pork from a smoked shoulder? You can either make Smoked Pulled Pork with Orange Crema on Cornbread or Pulled Pork sandwiches to name a few. But I for one always enjoy making enchiladas. In this recipe for Smoked Pork and Cheese Enchiladas in Red Sauce I make homemade red sauce. You can always use a canned version if short on time, too. I also LOVE a great green sauce like my Tomatillo Green Chili Salsa, which I use on Green Chili Chicken Enchiladas.
This is a fairly straight forward sauce where the chilies are seeded, toasted and soaked. Pureed in a blender with other ingredients like fresh garlic, tomatoes and spices and you are set. I like to thicken with a roux and pour over the rolled enchiladas that are stuffed with the smoked, shredded pork and cheese. Top it all off with cheese and bake for 40 minutes and you are ready to eat. I make two batches and freeze one for later use.
For these Pork and Cheese Enchiladas I used a smoked pork should and shredded the meat, rolled it with cheddar cheese in tortillas and covered in a homemade red chile sauce. This sauce is amazing.
- 8 cups Smoked Pork Shoulder shredded
- 2 cups shredded sharp cheddar cheese
- 8 flour tortillas
- Mexican Crema
- Cracked black pepper
- Cilantro for garnish
- Red Enchilada Sauce:
- 2 tbsp vegetable oil
- 2 tbsp flour
- 4 dried Ancho Pasilla chilis
- 4 Roma tomatoes
- 1 clove
- 2 garlic cloves crushed
- 1 tsp salt
- 1 tsp cumin
- 1 tsp Mexican oregano
- 2 cups chicken broth
- Wearing gloves, open up the chilies and remove the stem and seeds. Toast flattened chilies in pan on both sides to bring out more of the chile flavors. Place chilies in a container and cover with hot water, allow to soak for at least 10 minutes.
- Place soaked chilies in a blender or Vitamix. Add the tomatoes, garlic, salt, cumin, oregano, clove, and 1/2 cup of the soaking liquid. Purée for 2 minutes, until the sauce is completely smooth.
- Heat oil in a small saucepan over medium-high heat. Add the flour and whisk together over the heat for one minute to avoid any lumps.
- Strain red chili mixture into saucepan with roux and continue to whisk to avoid lumps. Add chicken stock to thin to sauce consistency, whisking to incorporate. Cook on medium for 10 minutes. Taste the sauce and add salt if needed. Remove from heat and pour 1/2 cup into the bottom of each 8x8" pan that has been sprayed with PAM or oiled. Set the rest aside.
- Divide the smoked, shredded pork into 8 portions and place on the edge of each tortilla. Add 1/4 cup shredded cheese on top and roll up tight. Place 4 enchiladas in each pan.
- Cover with remaining sauce, cheddar cheese and Cotija crumbled on top. I freeze one pan for later use and cook the other pan for 40 minutes.
- Serve 2 per person with cracked black pepper, a drizzle of Mexican Crema on top and a garnish of cilantro.