Ingredients
½medium onion
1large garlic clove
⅓cupcanola oil
¼tspaleppo pepper,(or cayenne pepper
5large plum tomatoes
4fresh coriander sprigs,leaves only
salt
1lbstewing pork,boneless
½medium white onion
1garlic clove
pinchdried oregano
salt
4flour tortillas
1cupcheese,crumbled, like queso fresco or feta
Preparation
Preheat the broiler to medium. Slice the onion and garlic and place in the canola oil with the pepper.
Cook over medium to low heat for 20 minutes until soft.
Place the tomatoes on a broiler pan under the broiler for about 7 minutes, until the skin has blackened and the tomato is softened and smells roasted. Turn the tomatoes over and blacken on the other side.
Put them aside to cool slightly. Remove the seeds before blending.
Place the cooked onion mixture together with the broiled tomatoes and coriander in a blender or food processor. Blend to desired consistency and season with salt and spice to taste.
Put all of the ingredients into a saucepan and just barely cover with water. Simmer the meat for 30 minutes on a low flame until just tender.
Cool the mixture in the broth and strain liquid when cool.
Shred the meat into large chunks to maximize the flavor, removing all gristle and connective tissue. Set aside.
Heat the tortillas on one side until puffy and browned slightly and flip to the other side.
Quickly place some pork and cheese across the center of each tortilla and moisten with some of the tomato sauce. Fold in the ends and roll into a jelly roll shape.
Place the filled enchiladas in a pan and spread with some of the tomato sauce.
Serve immediately, and enjoy!
