Whether you have some quality ground beef you would like to use or you just want to cook up the leftovers from your Sunday pork roast, this is a fun way to do it.
This time I decided to give some pork loin leftovers new life. I received a Westin Gourmet pork loin to try and it was fantastic. I’d only cooked for my wife and me the night before so we had some leftover.
Instead of just heating up the few slices I had from Sunday dinner in the microwave, I chose to give this quality free range meat the respect it deserved.
This pork enchilada recipe works great with the filling of your choice. From game to beef to prawns, use the filling you like. The secret to success is in using the freshest ingredients and of course that authentic Mexican enchilada sauce.
I cooked these enchiladas the traditional way with freshly made corn tortillas but flour tortillas work well too. If using flour tortillas, there is no need to fry them as you do with corn tortillas.
Here in the UK it can be difficult to fine corn tortillas. I ordered my freshly made tortillas online from The Cool Chilli Company.
Enchiladas are usually not very spicy. That said, I did use a little more chilli powder than stated in this recipe. If you like spicy food, use a little more chilli!
- Finely sliced pork loin (as much as you like)
- 800g Medium Cheddar – grated
- 4 tablespoons vegetable oil
- 8 small corn or flour tortillas
- FOR THE ENCHILADA SAUCE
- 75ml vegetable oil
- 3 tablespoons plain flour
- ½ onion – finely chopped
- 4 cloves garlic – finely chopped
- 800ml chopped tomatoes
- 1 tablespoon cumin powder
- 1 tablespoon oregano
- 1 tablespoon brown sugar
- 1 tablespoon mild chilli powder
- Salt and pepper to taste
- Finely chop the pork and set it aside. Again, feel free to use the filling of your choice. Ground beef tastes amazing too.
- Now make the sauce. Heat the vegetable oil in a large pot. When hot, add the flour and whisk to make a roux. This should take about a minute.
- Pour in the rest of the ingredients and simmer for about ten minutes. For best results, blend the sauce until very smooth.
- Take a casserole dish and cover the bottom with some of the sauce. I used a foil tray because I didn’t want to do dishes.
- If using corn tortillas, fry them in the vegetable oil until soft but not crispy. Ten seconds per tortilla should do nicely.
- Fill each tortilla with the pork, cheese and a little sauce and then roll up with the seam side facing downward.
- Repeat until all of your tortillas are perfect little enchiladas.
- Cover them all with any remaining sauce and sprinkle with a little cheese.
- Heat your oven to 200c and then bake for about 15 minutes or until the enchiladas are cooked though.
- Serve on their own or topped with sour cream and/or guacamole.