Once you have a great Mexican braised pulled pork, and a great sauce, you can easily assemble and create a restaurant quality enchiladas! We show you how.
To cut through the confusion, an enchilada is, according to Wikipedia, “… a corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso.”
In other words, find yourself some high-quality corn tortillas (or better yet, make your own), then fill them with whatever you like. If you want to make your own tortillas, check out the Inspired Taste website, or the folks at Mexican Please, for a tutorial. They’re really easy, and worth the little bit of effort.
The key to most regional cooking, but especially Mexican cooking, is to find high quality starting ingredients. For this recipe, 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 BBQ Sauce from Serious Foodie as the foundation for the pulled pork braising liquid, which is our quick/easy/healthy/full of flavor hack. Or you can use the Serious Foodie Hatch Chile sauce if you want to do Enchiladas Verde. Or you can make your own sauce – We love the recipes at Pati’s Mexican Table (Enchiladas Verdes), and, of course, Rick Bayless’s version of Red Chili Chicken Enchiladas.
While we love anyone who does the whole enchilada DIY, here is our version that will surely hit the right notes.
Enchiladas with Mexican Braised Pulled Pork
Ingredients
- 8 ounces extra firm tofu It is important to use extra firm
- 2 tablespoons corn starch
- 2 tablespoons neutral vegetable oil We use grapeseed oil
- 2 scallion Sliced, on a bias
- 1/2 medium Sweet onion Julienne sliced
- 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
- 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
- Salt and Pepper To taste
Instructions
- Pat dry both sides of the steak. Liberally season the steak with the Serious Foodie Seattle Espresso Rub. Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
- Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
- To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
- Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
- Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/
Notes
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