Pork Enchiladas Rojas Recipe
Prep Time:
30 minutes
Cook Time:
2 hours, 45 minutes
Servings:
5 servings
Ingredients
  • 5 dried guajillo chile peppers
  • 2 dried ancho chile peppers
  • Boiling water
  • 2 tablespoons avocado oil
  • 1 ½ pounds pork shoulder
  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon fresh ground black pepper, plus more to taste
  • 1 yellow onion, diced
  • 4 cloves garlic, crushed
  • 1 (28-ounce) can diced tomatoes
  • 2 teaspoons Mexican oregano
  • 2 teaspoons cumin
  • 2 bay leaves
  • 10 (6-inch) white corn tortillas
  • 1 cup crumbled cotija cheese, plus more for garnish
Directions
  1. Toast the guajillo and ancho chiles in a saute pan over medium-high heat, approximately 30 seconds per side.
  2. Add the chilies to a medium-sized bowl. Pour enough boiling water over the chiles to cover them. Allow the chiles to soften for 10 minutes.
  3. Preheat the oven to 350 F.
  4. Place a saute pan over medium-high heat, then add the oil.
  5. When the pan is hot, add the pork, season liberally with salt and pepper on both sides, and sear until browned, 2 minutes per side.
  6. Remove from the pan and set aside.
  7. Add the onion and garlic to the saute pan. Cook for 1 minute.
  8. Remove the chiles from the water. Remove the stems, slice in half, and scrape out the seeds.
  9. Add the chiles, tomatoes, oregano, 1 teaspoon salt, and ½ teaspoon pepper to a food processor.
  10. Add the onions and garlic, and pulse until smooth.
  11. Add the pork to a Dutch oven.
  12. Pour the chili sauce over the pork, then add the bay leaves.
  13. Place the pork in the oven and cook for 2 ½ hours.
  14. Remove the pork from the Dutch oven and place on a cutting board. Using 2 forks, shred the pork, then add it to a large bowl.
  15. Add a ladle of sauce to the pork and mix. If the sauce is too thick, add a little water to bring it to the desired consistency.
  16. Lay the tortillas on a flat surface. Add pork to the center of the tortillas and sprinkle with cotija cheese.
  17. Roll to close, add to a 9x11-inch baking pan, and top with the remaining sauce.
  18. Bake the enchiladas at 350 F for 10 minutes, until bubbling.
  19. Remove from the oven and top with avocado, sour cream, cilantro, and more cotija, if desired.