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Constitution Conservative
2,566 Posts
Discussion Starter #1
Like I said yesterday, "I'm making enchiladas with the leftovers", and so I did.

Shred the pork and add some onions.

Now I made a mistake here, I added leftover sauce back into the PP to make it wet.
Don't do that.
There'll be more than enough sauce when you add enchilada sauce.

Whip up a batch of Red Enchilada sauce with seasonings similar to the Puerco Pibil.

Do not go full-strength on the Pibil seasonings, make it 1/2 or 1/4 strength.
Or just use a regular enchilada sauce.

Lightly saute about 20 corn tortillas in hot oil to soften for rolling.

Coat the bottom of a large casserole dish with sauce and start rolling till the dish is filled.
Pour a generous line of sauce down the center of each row of enchiladas.

Top with a ton of crumbled queso Fresco or queso Chijuahua and bake covered at 350° for 45 minutes, then uncover and hit with the broiler to color the cheese.

Ready to Chow Down

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