Enchiladas are a Mexican dish made by adding filling to a corn tortilla, rolling it up, and serving it with a chile pepper sauce. The enchilada was first created by the Nahua (Aztec, Mexicano). In Mexico, they are usually eaten as a street food. Enchilada comes from the Spanish word, enchilar, meaning “to add chile”. Common fillings now include pork, chicken, beef, fish, cheese, and vegetables. In addition to a pepper sauce, they may also be topped with sour cream, onions, peppers, cilantro, salsa, or cheese. These pork enchiladas are made by cooking pork shoulder in a poblano and cilantro sauce, filling lightly fried corn tortillas with the pork, then covering it with the poblano cream sauce.
I made my own corn tortillas using this recipe from Eating Rules. They turned out really well, though I need to work on my rolling technique as the edges turned out a bit ragged.
Enchiladas de Puerco con Salsa de Chile Poblano (Pork Enchiladas with Creamy Poblano Sauce)
Adapted from What’s Cooking Mexico
Pork Enchiladas with Creamy Poblano Sauce
- 1 pound pork shoulder
- 2 poblano peppers seeded and chopped
- 1 onion chopped
- 3 garlic cloves
- 1/3 cup fresh cilantro
- 1/4 cup heavy cream
- salt and pepper to taste
- 1/4 cup vegetable oil
- 10-12 corn tortillas
- Sour Cream
- Diced Tomatoes
- Chopped Green Onions
- In a large pot, add pork shoulder and cover with water. Sprinkle water with salt and simmer over medium heat for 20 minutes.
- In a blender, add poblano peppers, onion, garlic, cilantro, and 1 cup of cooking water from pork. Blend until smooth. Drain any remaining water from pot and add sauce to pork. Simmer until pork is cooked through, 10-15 minutes. Remove pork.
- Stir cream into sauce, add salt and pepper, reduce heat to low, and simmer for 25 minutes, stirring frequently.
- Cut the pork into small chunks.
- In a large frying pan, heat oil over medium heat. Fry each corn tortilla briefly on each side, 5-10 seconds. They should still be bendable.
- Place a line of pork pieces near the edge of a corn tortilla. Roll the tortilla and place on serving plate. Repeat with remaining tortillas. Top with poblano sauce, sour cream, tomatoes, and green onions. Serve immediately.