We were inspired by a recent Bon Appetit article about enchiladas – but we wanted to come up with a simple approach that would yield a high quality result. And we wanted to use one of the Serious Foodie sauces (www.serious-foodie.com).
The key to most regional cooking, but especially Mexican cooking, is to find high quality starting ingredients. We had our butcher cut us a piece of the pork shoulder (also called pork butt) from the less fatty section. This was an ideal cut for the pulled pork portion of the recipe. We used the very flavorful Mirasol Mole Cooking Sauce from Serious Foodie as the foundation for the pulled pork braising liquid.
Once you have a great pulled pork, and a great sauce, you can easily assemble and create a restaurant quality enchilada!
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- 1 tbsp. vegetable oil
- 2 to 3 lbs. boneless pork shoulder (Boston butt), fat trimmed
- 10 oz. jar Serious Foodie Mirasol Mole Cooking Sauce
- 5 to 10 oz. chicken stock
- Preheat oven to 250 F
- Salt the pork.
- Heat vegetable oil in a medium heavy pot (Dutch oven) on medium high. Add the pork, and brown on all sides – about 10-12 minutes total. Pour off excess fat.
- Add the Mirasol Mole sauce and chicken stock so that at least 1/2 of the pork is covered by the liquid. Bring to a boil, cover, and transfer to the oven.
- Braise the pork until very tender and shreds easily, about 1.5 to 2 hours. Skim fat from sauce, and transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Place pork back into the braising liquid (this works best if the pork rests in the liquid overnight – can be prepared 3 days ahead.
- 8 white corn tortillas
- 10 oz. jar Mirasol Mole Cooking Sauce
- 2 to 3 cups of Pulled Pork (or any other alternative filling).
- 10 oz. crumbled queso fresco (you can also find a shredded 4-cheese Mexican blend at most stores, which works well)
- Optional: diced and/or sliced red onion, avocado, sour cream, slices of fresh lime
- Heat the tortillas per directions
- Preheat oven to 425.
- Coat the bottom of a rimmed baking dish with some of the Mirasol Mole sauce.
- Dip both sides of each tortilla in some of the Mirasol Mole sauce, then scoop 1/4 cup filling across the center of each tortilla. Spread 1 tbs. the Mirasol Mole sauce over the filling. Fold one side over the filling, then continue to roll up the tortilla. Transfer the baking dish, seam side down. Repeat for each tortilla. Place the enchiladas right up against one another.
- Top the rolled tortillas with the remaining Mirasol Mole sauce, and the cheese. Bake until the sauce is bubbling and cheese is starting to brown, about 15 minutes. Let sit for 10 minutes before serving.
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