Al Pastor Enchiladas
Makes 12
Main Ingredients
Ground Pork Filling (recipe below)
Al Pastor Enchilada Sauce(recipe below)
Pineapple Avocado Salsa (recipe below)
12 corn tortillas
Oaxaca cheese, grated
Al Pastor Enchilada Sauce
Ground Pork Filling (recipe below)
Al Pastor Enchilada Sauce(recipe below)
Pineapple Avocado Salsa (recipe below)
12 corn tortillas
Oaxaca cheese, grated
Cotija cheese, crumbled
Al Pastor Enchilada Sauce
Makes 3 cups
1 T canola oil
4 cloves garlic, chopped
1 T Mexican oregano
2 t cumin
1/2 t black pepper
1/4 t ground cloves
4-6 dried Guajillo chiles, stems and seeds removed
2 cups water or chicken broth
1- 15oz. can of pineapple chunks with juice (reserve 1/2 of the pineapple for the salsa)
2 T achiote paste
1/4 cup apple cider vinegar
salt and cayenne pepper (to
taste)
Heat oil over medium heat, then add garlic, oregano, cumin, pepper and ground cloves to a medium saucepan and heat until fragrant ~ 1 minute. Add water or chicken broth, dried chiles, pineapple, achoite paste, cider vinegar and boil 30 minutes. Cool and blend
well. Salt and pepper to taste. Set aside or it can be made ahead, just refrigerate in an air tight container.
Pineapple Avocado Salsa
Makes ~ 1 cup
1 jalapeno, seeded and finely minced
1/2 reserved pineapple, cubed
1/2 red onion, diced
1/2 cup cilantro, finely minced
Juice of 2 limes
Salt and pepper
1 avocado, small dice
Mix all ingredients together and refrigerate until ready to serve.
Pineapple Avocado Salsa
Makes ~ 1 cup
1 jalapeno, seeded and finely minced
1/2 reserved pineapple, cubed
1/2 red onion, diced
1/2 cup cilantro, finely minced
Juice of 2 limes
Salt and pepper
1 avocado, small dice
Mix all ingredients together and refrigerate until ready to serve.
Pork Filling
1 T canola oil
1 T canola oil
1/2 red onion, diced
1 yellow onion, diced
1 lb ground pork
1 yellow onion, diced
1 lb ground pork
1 cup Al pastor Enchilada
sauce
salt and pepper (to taste)
Add oil and onions to a large skillet and saute until translucent ~5 minutes. Add ground pork and 1 cup Al Pastor Enchilada Sauce and cook until liquid is reduced. Salt and pepper to taste. Set aside.
Heat tortillas in an oiled skillet and then keep warm in a tortilla warmer until ready to roll.
Pour half of the reserved enchilada sauce into the bottom of a 10 x 14 casserole dish. Spoon about 1/3 cup of meat mixture into tortilla, add a sprinkle of cotija cheese and roll up with seam side down. Repeat.
Top with Oaxaca cheese and bake in a 350 degrees oven for about 20-25 minutes or until cheese is melted.
Top with Pineapple, avocado salsa, additional cotija cheese or sour cream or all the above. Enjoy!
Add oil and onions to a large skillet and saute until translucent ~5 minutes. Add ground pork and 1 cup Al Pastor Enchilada Sauce and cook until liquid is reduced. Salt and pepper to taste. Set aside.
Heat tortillas in an oiled skillet and then keep warm in a tortilla warmer until ready to roll.
Pour half of the reserved enchilada sauce into the bottom of a 10 x 14 casserole dish. Spoon about 1/3 cup of meat mixture into tortilla, add a sprinkle of cotija cheese and roll up with seam side down. Repeat.
Top with Oaxaca cheese and bake in a 350 degrees oven for about 20-25 minutes or until cheese is melted.
Top with Pineapple, avocado salsa, additional cotija cheese or sour cream or all the above. Enjoy!
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