PORK CARNITAS ENCHILADAS RECIPES

Steps:

• Cut the pork meat into 1 1/2" cubes
• Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.
• Stir frequently during this step.
• Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
• Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
• Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
• Cool and shred the meat mixture.
• Lightly fry the tortillas in oil on each side until soft.
• Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
• Top with the enchilada sauce and any remaining cheese.
• Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
• Remove from oven.
• [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]
• Serve at once.

Steps:

• Pre heat oven to 400 degrees.
• Pre heat frying pan and fry tortillas in oil until hot but still supple. Set aside to cool.
• Combine Brookwood Pulled Pork, tomatoes and green chilies, black olives, and Queso sauce.
• Down the center of each tortilla, fill carnitas and roll each tortilla and place in coated baking pan.
• When pan is filled, top with enchilada sauce and cheese. Bake until hot, about 20 minutes.
• On top of each plated tortilla, add salsa, sour cream, and cilantro. Serve with warm refried beans on the side.