- Prep time
- 15 minutes PT15M
- Cook time
- 3–3½ hours PT3½H
- 4–6 servings
Pork makes a tender and delicious filling for enchiladas—pair it with our Fresh to Market Enchilada Sauce for a perfectly warm and comforting meal.
- 1 cup plus 2 tablespoons vegetable oil, divided
- 3 pounds pork butt
- Salt and pepper, to taste
- 1 yellow onion, julienned
- 1 tablespoon garlic, minced
- ½ tablespoon ground cumin
- 5 cups Fresh to Market Enchilada Sauce
- 12 corn tortillas (6-inch size)
- 4 ounces shredded cheddar jack cheese
- 1 jalapeño, sliced thin
- ½ bunch cilantro, picked
- 2 ounces Cotija cheese, grated
- 1 avocado, sliced
Pickled Red Onion:
- 1 red onion, julienned
- 1 cup white wine vinegar
- ½ cup sugar
- ¼ cup water
- 1 tablespoon yellow mustard seeds
- Juice of 1 lime
- 1 cup Crema Mexicana
Heat oven to 300°F.
Heat 2 tablespoons vegetable oil in a large stock pot over medium-high heat. Season pork butt with salt and pepper, then sear on all sides until well browned. Remove pork butt from pot and drain all but 1 tablespoon of oil.
Add the onion, garlic and cumin to the pot and sauté for 5–7 minutes until onions begin to caramelize. Add the pork butt back to the pot, then add the enchilada sauce and bring to a simmer. Cover and place in the oven. Braise for 2½–3 hours until the pork is tender and can be shredded with a fork.
While pork is braising, prepare the pickled red onion. Place the onion, vinegar, sugar, water and mustard seeds in a sauce pot, bring to a simmer, then remove from heat and let cool to room temperature.
When pork is done cooking, remove from oven and let rest for 30 minutes before removing from pot and placing in a work bowl. Strain the cooking liquid, discarding the solids and reserving liquid. Skim off any excess grease. Shred the pork, discarding any large pieces of fat and reserving the pork.
In a sauté pan, heat 1 cup of vegetable oil to about 350°F. Fry the tortillas one at a time in the oil until they just start to brown on the edges but are still pliable. Blot the tortillas to remove excess oil, then dip them in the braising liquid to coat both sides. Place coated tortillas in a low-sided dish.
Mix ½ cup of the braising liquid into the shredded pork and season to taste with salt and pepper. Place 2–3 ounces of pork in the center of each tortilla and roll into an enchilada. Place into a baking dish. Continue until all of the enchiladas are rolled. Pour remaining braising liquid over the enchiladas and top with cheddar jack cheese.
Turn oven to 350°F and bake enchiladas until the cheese is melted and enchiladas reach an internal temperature of 165°F.
While the enchiladas are baking, prepare the lime crema by mixing together the Crema Mexicana and lime juice.
When enchiladas have finished baking, top with sliced jalapeño, pickled red onion, cilantro, lime crema and grated Cotija. Serve with sliced avocado.