meal idea, Mexican, pork, SSSA
Pork Enchiladas with Tomatillo Sauce for Second Sunday San AntonioTuesday, April 14, 2009
I don't know if any of you have been cooking along with Second Sunday San Antonio or not, but I sure have! This is a monthly event that consists of cooking a chosen recipe from Gloria Chadwick's cookbook Foods & Flavors of San Antonio. Last month's recipe was Mexican Pork Chops (or chicken "chops") and since Chef Bliss was the first to post her version, she was the lucky one to choose this months recipe...Pork Enchiladas with Tomatillo Sauce. I jumped right on it (I love a good competition...and I want to be the one to choose next month's recipe...fingers crossed). Pork Enchiladas w/ Tomatillo Sauce by Gloria Chadwick from Foods & Flavors of San Antonio (w/ a couple of tweaks) 1 1/4 lb. pork shoulder, diced 2 Tbs. vegetable oil 1 medium onion, chopped 2 garlic cloves, crushed 2 Serrano chills 2 c. drained, canned tomatillos (I used fresh, then cooked them) 6 corn tortillas 3/4 c. Mexican Cheese blend I also tripled this recipe...knew once wouldn't feed us :) Preheat oven to 350 degrees F. Spray a 13 x 9 pan. Put pork in a large pot and cover by about an inch w/ cold water. Bring to a boil and simmer for about 40 minutes, or until fork tender. Since I cannot find canned tomatillos anywhere in my area, I used enough to make up about 6 cups. I put them in water to cover and simmered until just soft. Heat oil in a 12" skillet. Saute onion & garlic for a couple of minutes. Add serranos and tomatillos. Cook down, stirring to break up tomatillos for about 10 minutes, or until reduced a bit. Transfer to blender and blend into a sauce.Once pork is cool enough to handle, shred with a fork. I added a healthy dose of sea salt and black pepper to season. Divide filling among tortillas (I warmed them up in microwave first, wrapped in kitchen towel, to make them more pliable). Roll and place seam down in prepared pan. Pour sauce over all and then sprinkle cheese over them. Bake for about 25-30 minutes or until hot & slightly bubbly. Serve with your favorite toppings. I used lettuce, cream and salsa. Delicious. There is still plenty of time to make this recipe and join in the Tex-Mex fun this month. Recipes aren't due until May 10. Come on and join in the fiesta...Second Sunday San Antonio!
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.