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Chipotle rubbed pork shoulder shredded then rolled with asadero and cheddar in a corn tortilla. Topped with homemade enchilada sauce and cheese then backed to perfection.
Whenever im in the mood for something cheesy . The first thing on my mind enchiladas. The tender shredded meat. Rolled with the stringy asadero and cheddar cheese, are to die for. Plus the heat of the homemade enchilada sauce make these the perfect weekend meal. When I make enchiladas i actually prefer to use leftovers. To shorten up the prep. So keep that in mind next time you plan to plan these out.
Enchiladas can actually be a major labor of love. They can take a while that is why I prefer to use leftover protein and handle all the prep another day. To shorten my time prepping I like to make a stations to build these. The station allows to not worry about dirty fingers opening bags of cheese. It allows you to see how much stuff you have left to roll. It also reduces clean up time.
To get things started I first cook the tortillas so they are cold to handle and don’t burn my finger. Then I get a giant bowl and fill it will cheeses. That way I don’t overdo it and I can portion my cheese per roll. Also I don’t have to worry about getting gross fingers getting all over the unused cheeses. Then I like to have my protein ready to go. If you’re doing something like a pork shoulder or beef go ahead and shred that the day before while its hot so you don’t have to handle it cold. Then when all my stations are filled I’m ready to roll, literally. This recipe is my normal go-to and its always a hit. Check out my tips and tricks below for the best shredded adobo pork enchiladas
TIPS & TRICKS FOR THE BEST SHREDDED ADOBO PORK ENCHILADAS
precook your tortillas: do this step ahead so the tortillas aren’t hot. to make the tortillas more pliable they need a little moisture so they wont crack. to help them out and add a little color i add some enchilada sauce. i add a small amount of enchilada sauce to color the oil. but be warned the water in the sauce can cause it to splatter if the heat it super high. so add the enchilada sauce right before you cook the tortillas. oil should be hot enough to cook tortillas on both sides for 20 seconds.
sauce at the bottom: place the enchilada sauce at the base of the pan. that way it keep the tortillas from burning at the bottom and the oil from pooling. same goes for cheese do not place it under the rolled enchiladas. it will burn and stick. a small amount to touch the corners is enough. this isn’t smothered enchiladas.
cheese the last 10 minutes: to keep the cheese from becoming hard and dry i add it last. the cheese on the inside is fine because its protected by the tortilla. i don’t like to use foil when it comes to making enchiladas because the cheese can stick and it can steam. i prefer to enjoy a crispy cooked tortilla and a soft crust. to achieve that i cook them uncovered cheese less then add the cheese last minute just so it can melt and get in all the cracks.
dry cook you chilies: cook your chilies and veggies in cast iron prior to blending. that way once the onions, tomatoes and garlic they have a deeper earthier flavor.
topping bar: this is a great dish to use up protein, half bags of cheese and veggies. it’s also a great time to use lay out the condiments. sour cream, extra cheese, salsa and picos. don’t forget the rice and beans to make it a complete meal!
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