- Serves: 6
- Cook Time: 1 hour 25 minutes
- Prep Time: 40 minutes plus 30 mins soaking time
- Effort: easy
For the pork
- 500 g pork shoulder, diced
For the sauce
- 1 dried cascabel chilli
- 2 tbsp oil
- 2 cloves garlic, crushed
- 1 onion, finely chopped
- 1 x 300 g can tomatillos, drained (or use fresh if available)
- 6 wheat tortillas
- 75 manchego cheese, grated (or Monterey Jack or mild cheddar)
1. Put the diced pork in a saucepan and pour over water to cover. Bring to the boil, lower the heat and simmer for 40 minutes.
2. Meanwhile, soak the dried chilli in hot water for 30 minutes until softened. Drain, remove the stalk and seeds and chop finely.
3. Drain the pork and let it cool slightly, then shred, using two forks. Put the pork in a bowl and set it aside.
4. Heat the oil in a frying pan and fry the garlic and onion for 3-4 minutes, until translucent.
5. Add the chilli and tomatillos. Cook, stirring constantly, until the tomatillos start to break up. Lower the heat and simmer the sauce for 10 minutes. Cool slightly, and transfer to a blender and purée.
6. Preheat the oven to 180°C/gas 4. To soften the tortillas, wrap them in kitchen foil and lay on a plate. Place the plate over a saucepan of boiling water and steam for a few minutes, until they are pliable. Alternatively, wrap them in cling film and heat in a microwave on full power for about 30 seconds.
7. Spoon one-sixth of the shredded pork on to the centre of a tortilla and roll it up to make an enchilada. Place it in a shallow baking dish, which is large enough to hold all the enchiladas in a single layer. Fill and roll the remaining tortillas and add them to the dish.
8. Pour the sauce over the enchiladas and scatter over the cheese. Bake for 25-30 minutes, until golden and bubbling. Serve immediately with a tomato salad.
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