Carnitas Enchiladas with Roasted Tomato/Tomatillo Salsa!
salsa INGREDIENTS
Ingredients:
2-3 Hatch Chilies, soaked in water for 1/2 an hour to re-hydrate... reserve that chili water!
2-3 lbs Tomatoes - Brad used Beefsteak and Heirloom from the garden.
5 Medium Tomatillos, halved. 2 Limes - halved.
2 Jalapenos, halved.
5 Serrano Peppers, halved.
1 Medium White & 1 Medium Yellow Onion, quartered; then sliced.
3 Large Poblano Peppers, quartered.
1 Can Pureed Chipotle Peppers in sauce.
5-7 Cloves of Garlic, - peeled.
1 Can Chipotle Chilies, pureed.
2-3 Strips Crispy Bacon - reserve
2-3 Tbsp of that wonderful fat!
1/2 Bunch Cilantro.
1 Tbsp Dried Oregano
1-2 Tsp Cayenne Pepper (or to taste).
1-2 Tsp Salt and Pepper (or to taste).
Directions: or watch the video on youtube!
Grease several baking sheets. Spread Chopped veggies and garlic onto sheets. Place in a pre-heated 400° oven. Roast 15-20 minutes until browned and looking delicious! Depending on the size of your blender, you can make it in two batches.
Carefully transfer veggies to the blender, squeeze roasted limes on top. Add Cilantro, Salt, Pepper and Oregano, Bacon and Bacon drippings. Blend.
You can blend until smooth or leave some bigger bits as you like... we like that smooth consistency.
If your salsa is too thick, add a bit of the reserved Hatch chili water.
Refrigerate for a bit to let the flavors come together.
carnitas ingredients
INGREDIENTS:
5 1/2 lbs Pork Butt - cut into 1 to 1 1/2" cubes (buy bone-removed if possible)Leave some fat, that will help with crisping later and adding flavor to the sauce.
2 Large Oranges - Juiced and Peels (rind) reserved.
12 Cloves Garlic, Crushed.
3-4 Bay Leaves
2 Tbsp each Salt & Pepper
1 Tbsp Onion Powder. 1 Tbsp Coriander - crushed.
1/4 Tsp Cinnamon.
2 Tbsp Olive Oil (or Avocado or Peanut) FOR THE ENCHILADAS:
1 Bag (8-12) good quality tortillas - taco size or burrito sized.
1/4 cup high heat oil like Peanut.
1 Cup Shredded Mexican Cheese blend.
1/2 Cup (or more) Cojita Cheese.
1/2 Cup each Cilantro and White Onions mixed together.
Directions:
After cubing the pork, use a large mixing bowl to combine all ingredients. Combine well.
Divide into 2 large oven-safe casserole or dutch ovens.
Use foil to cover tightly, you don't want that escaping steam to dry out your pork!
Don't crowd the meat.
Bake slow and low at 250° for 3 to 4 hours.
Carefully uncover and use a colander placed in a larger bowl to drain meat.
As that rests, heat the Chili Verde sauce (see recipe below), and you can use some of the reserved juices for the carnitas to bump it up a notch.
Return the meat to your cooking dish, removing the bay leaves and orange rinds, and drizzle some of the juice (about 5 Tbsp) onto the meat. Place the meat (uncovered) back in the oven and broil for 4-5 minutes to crisp the outside of the meat up. While broiling, you can prepare the tortillas for the enchiladas! Heat oil in a skillet, fry 1 -2 tortillas at a time for just 20 to 30 seconds on a side. You must be cautious not to let the tortillas get too crisp, or they will be difficult to roll. Remove meat from broiler. Let cool, so safe to handle. Take the tortillas, and line with meat, cheese and the onion/cilantro mix. Roll carefully, and place into greased, large casserole. Once filled, ladle the Chili Verde sauce mostly in the middle of the enchiladas, leaving the edges un-sauced to crisp. Sprinkle with Cojita and bake for 35-40 minutes; the cheese will be oozing out... serve with salsa, and sour cream. Due to YouTube description limitations, please see my Chili Verde video for recipe! Enjoy! Cheers!