“Since hunger is the most primitive and permanent of human wants, men always want to eat, but since their wish not to be a mere animal is also profound, they have always attended with special care to the manners which conceal the fact that at the table we are animals feeding.” - John Erskine

26 October 2011

simple pulled pork enchiladas ~ a tutorial





I thought I might surprise you all with an actual tutorial.  You can take a minute to get over your shock and awe and to jump up and down excitedly, Ill wait...  (Insert me humming to annoying hold music here.)  ...Are you finished?  Can we move on now?  Ok.

Ill warn you now, don’t get used to tutorials from me.  In other words, you can stop holding your breath for the next one.  (You’re going to have a great Halloween costume if you do because you’ll be among the walking dead.)  The whole point of this blog is, after all, for me to try out new recipes, so I’m learning myself and most days I’m not going to feel quite up to teaching you too.  I have, however, made enchiladas for many many many years (one of my husband’s favorites; and no, I’m not going to get into just how many years, suffice it to say that I’m fairly experienced at it) and since finding the right technique can be tricky I thought I’d share mine.  And on that note, are we ready?  Ok, here we go.

The hardest part of these enchiladas, in my opinion (feel free to disagree, it can take some time learning how to wrestle these little beauts) is pulling the pork.  I happened to have a couple of extra cooked pork roasts lying around (yeah right, who has cooked pork roasts lying around?  Well, me, since I didn’t realize the GIANT pork roast I bought at Sam’s Club last time I was there was actually 4 roasts until I had them out of the package and in the crock pot.  Since I was already late for church I just figured I’d cook them anyway and figure out what to do with them later.  Hence the pulled pork enchilada idea) so I pulled one out of the fridge and started “pulling”.  Which means, I used two forks and a whole lotta elbow grease to break the pork up.  NOT one of my favorite jobs, but I managed it.  (Too bad the kidlettes were at school, it would have been a great job for them.  Then again, most of the pork would probably have ended up flipped off the forks ~ on accident or purpose ~ and all over my kitchen, so maybe I should just be grateful for small favors...)  So first off, take about a pound of cooked pork roast (see my flavorful pot roast post for a great way to cook it) and start forking pulling.

Simple Pulled Pork Enchiladas
serves 7
1 pound cooked pork roast, shredded or “pulled”
1 envelope McCormick Enchilada Sauce Mix (or 1 can or equivalent of your favorite enchilada sauce)
1 large can tomato sauce (omit if using canned enchilada sauce)
1½ cups water (omit if using canned enchilada sauce)
7 medium-large tortillas (I used these ~ the recipe actually calls for 8, but I tend to fill my enchiladas fairly full and can’t seem to fit 8 into my dish)
4 tablespoons cream cheese (½ a standard brick)
1 cup (or more) shredded cheese (I used this)
chopped onions, black olives, chiles, sour cream, etc. as desired

Put dry enchilada sauce into a small saucepan and add tomato sauce and water.  Stir to mix well.  (If using canned enchilada sauce, pour can into small saucepan.)  Bring sauce to a boil; reduce heat and simmer 5 minutes, stirring occasionally.

Put pork into a medium-sized bowl.  Pour about ½ cup warm sauce over meat.  Add cream cheese and stir with warmed sauce to partially melt.  Add about ½ cup shredded cheese and mix well. 
Mine came out looking a lot like devilled ham.
If your whole family likes add-ins ~ onions, olives, chiles ~ go ahead and add them to the meat mixture, but don’t add the sour cream.  If only some of you like onions or olives, you can add them to a few enchiladas as you fill them (see photo where I added onions below).

Since I’m about to dip my tortillas in hot sauce I generally don’t bother warming them.  Just pull them out of the fridge and start dipping, but if you want to warm them first, go ahead and do it now.  Then preheat your oven to 350°.

Now pull out your 9x13” or equivalent sized dish.  I find that my 9x13” works perfectly, as the tortillas sit in there nice and cozily.  (Is cozily a word?  I don’t know, but I’m using it as one.)  You might be tempted to spray it with cooking spray; go ahead, but it’s pretty pointless if you’re using my technique ~ you’ll just end up with cooking spray all over your enchiladas.  Pour about ¼ cup of sauce into the bottom of your dish.  Take a tortilla and mop it into the sauce, coating first one side and then the other.  Then lay your soggy tortilla flat in the bottom.  Spoon a generous amount of the meat mixture down the center of the tortilla and roll up, tucking it to the edge of the pan.
Continue to pour, coat, fill and roll the remaining tortillas, using the empty areas of the pan until all the tortillas are filled and tucking each rolled tortilla up against the last.  (If you’re confused or having difficulties, refer to the pictures.  If you’re STILL confused or having difficulties, I’m happy to answer any questions.)
Put the part of the tortilla you're going to add filling to against the last rolled tortilla.
Then fill, roll and tuck, ending with the seam down if possible.
Filling the last tortilla can be tricky.  Just make the most of the space you have left.  Here I've added the onions (ok, they're actually shallots) on top of the meat mixture.  If you or someone in your family doesn't like the added fillings make sure you do something to remember which ones have them.
Now tuck and roll baby!
Pour any remaining sauce over tortillas and sprinkle with remaining cheese.  (My friend Stormy doesn’t pour any additional sauce on, nor does she put any sauce on the inside of the tortilla.  Totally up to you, depending on how much sauce you like.  My husband is a very saucy guy, so we use all the sauce, pouring most of it on his oniony side of the pan.  You can also sprinkle onions, olives or chiles on top of the sauce if you prefer them on the outside.  Makes it easier to tell whose is whose if some of you don’t like onions the same toppings.)
All dressed up and ready to go in the oven.  You can totally add olives, chiles, even onions on top here.
Bake, uncovered, for 15-20 minutes or until cheese is melted and sauce is bubbly. 
Hot and yummy right out of the oven.
Serve with a dollop of sour cream.  (You can also serve with the extras on the side and let everyone add their own as desired.)
Mmm, enchiladas and broccolli.  What's not to like?
My family thought these were amazing.  I don’t think Ive ever found an enchilada they don’t like yet.  Wait, I take that back.  They really don’t like those cream of chicken soup enchiladas.  Someone very thoughtfully brought us some after I had surgery once, and the next time I made enchiladas Littlest actually cried at the thought of having to eat that kind again.  Hopefully he wont ever have to.

5 comments:

  1. Looks delish! Have to try these! Mmmmm!!

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  2. These look awesome! Super yummy & will probably make my Hubby feel like he's died & gone to heaven. And have you seen the Kraft cooking cremes? They have a recipe on the Santa Fe one that is delish!

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  3. Hi Susan. So glad you're following my blog! I'll have to check out the cooking cremes. Are they on the shelves or with the cream cheese?

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  4. Yes. Simple & delicious is my name & that's what they are. I showed my husband this (your) recipe & he was ready to eat it right then & there!

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