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Spicy Pork Enchiladas MARIO BATALI

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Mario spices up these delicious Pork Enchiladas!

ingredients
CARNE ADOVADA FILLING :
4 pound boneless pork shoulder, cut into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
1 large onion (peeled, chopped)
2 cloves garlic (peeled, thinly sliced)
2 tablespoons sherry vinegar
1 tablespoon honey
1 teaspoon ground cumin
2 cups Red Chile Sauce
Kosher salt and freshly ground black pepper (to taste)
RED CHILE SAUCE :
1 pound dried red chiles, preferably New Mexico (may sub ancho, pasilla, or use a combination)
2 tablespoons extra-virgin olive oil
1 medium onion (chopped coarsely)
4 cloves garlic (peeled, thinly sliced)
2 tablespoons fresh oregano (chopped)
2 teaspoons kosher salt
2 tablespoons honey
ENCHILADAS :
8-10 corn tortillas
1 cup Red Chile Sauce
2 cups Monterey Jack (shredded)
1 bunch cilantro (to garnish)
1/4 cup toasted pumpkin seeds (to garnish)
1 lime (cut into wedges, to serve)
1/4 cup crema (to serve)

directions
For the Carne Adovada: Season the pork generously with salt and pepper.
Heat the oil in a large 12- to 14-inch skillet over medium-high heat. Working in batches, sauté the pork until browned. Transfer the pork to a bowl. Sauté the onion and garlic in the pan until the onions softens, about 5 minutes. Add the vinegar, honey, and cumin and scrape the pan bottom with a wooden spoon to deglaze the pan. Pour over the pork.
Pour the red chile sauce over the pork mixture and toss to coat. Cover and refrigerate overnight.
Preheat the oven to 350ºF.
Pour the pork and sauce mixture into a casserole or Dutch oven, cover, and bake for 2 hours.
For the Red Chile Sauce:
Remove the stems and seeds from the chiles and tear into 3 or 4 pieces each.
In a deep, heavy pot or Dutch oven over medium-high heat, heat the olive oil and sauté the onion and garlic until the onion softens, about 5 minutes. Add the chiles and cover with water. Bring to a boil, then add the oregano and salt. Cover, reduce the heat to medium-low, and simmer for 45 to 60 minutes, until the chiles are soft. Using a slotted spoon, remove the chiles, onion, and garlic to a blender. Discard the cooking liquid. Add the honey to the blender and puree, adding 1 to 2 cups of fresh water to the mixture as needed.
For the Enchiladas: Preheat the oven to 400ºF.
Place the remaining 1 cup of red chile sauce in a baking dish. Dip both sides of the tortillas in the sauce, then fill with pork, roll and place in a 9×13-inch baking dish. Pour the remaining sauce over the top and sprinkle with shredded cheese. Bake for 20 minutes. Remove from the oven, garnish with cilantro and pumpkin seeds and serve with lime wedges and crema.
Tip: The sauce will keep in the refrigerator for about a week, or you can freeze it for up to six months.

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