Pork Enchiladas Rojas

Ingredients for Pork Enchiladas Rojas

• 1 teaspoon coriander seeds

• 2 tablespoons cumin seeds

• 14 guajillo chillies, seeds removed

• 4 ancho chillies, seeds removed

• 3 morita chillies

• 950ml homemade chicken stock or low-sodium chicken broth

• 8 cloves garlic, peeled

• 2 tablespoons tomato paste

• 1 teaspoon crushed Mexican or Italian oregano

• 1 tablespoon vegetable oil

• 450g boneless pork shoulder (Boston butt), fat trimmed

• Kosher salt

• 2 bay leaves

• 1 cup vegetable oil

• 8 (6-inch) white corn tortillas

• 275g queso fresco, crumbled, plus more for serving

• 1 avocado

• 2 tablespoons soured cream

• 1 tablespoon fresh lime juice

• Kosher salt

• 1/2 onion, sliced into thin rings

• Lime wedges, (for serving)

• A spice mill or mortar and pestle

Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.

Bring guajillo, ancho, and morita chillies and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chillies soften.

Transfer chilli mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.

Preheat oven to 121°C. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10–12 minutes. Pour off excess oil and add chilli purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2–2 hours; season with salt.

Skim excess fat from chilli sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 120ml chilli sauce into pork; season with salt. Set remaining sauce aside.

Preheat oven to 218°C. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.

Dip both sides of each tortilla in chilli sauce just to coat, then transfer to a rimmed baking sheet. Spread 240ml sauce down the length of a 13x9" baking dish. Spoon 60ml pork mixture across the centre of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15–20 minutes. Let sit 10 minutes.

Meanwhile, purée avocado, soured cream, lime juice, and 60ml water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.

Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.

Pork can be braised 3 days ahead. Let cool in chilli sauce (do not shred); cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.