Saturday, June 7, 2008

enchiladas carnita

Nuno and I will usually try several recipes from the monthly Everyday Food magazine. This month featured tomatillos (which I don't think are very easy to find in Canada), but regardless Salsa Verde is the closest substitute. Which is what we used on this most delicious pork enchilada recipes we've ever made.

Pork Enchiladas with Green Sauce (Adapted from Everyday Food)

1 pound trimmed pork tenderloin
1 teaspoon cumin
salt and fresh ground black pepper
2 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
1 bottle of PC salsa verde
1 cup corn kernels
12 6" white corn tortillas (we did half corn tortillas for Nuno)
8 ounces monterey jack cheese (best you can find)

Preheat oven to 450

Dust pork with cumin rub and season with salt and fresh ground black pepper. Place onto a baking sheet coated with foil and nonstick spray. Bake in the oven and roast until an instant-read thermometer registers 145 degrees, about 20 to 25 minutes. Remove from the oven and place on a wire rack to rest for 10 minutes. Shred pork with two forks.

In a large pan, heat oil over medium. Cook onion until soft, about 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in salsa verde and cook together, about 5 to 8 minutes. Combine 1 cup of the sauce, the corn and pork - mix until well combined. Add just enough of the sauce to thinly coat the bottom of a 9" x 13" baking dish.

Wrap tortillas, stacked, in a moist paper towel - place in the microwave and heat for 1 minute to soften. Using one tortilla at a time, keeping the rest covered, dip into the sauce and place on your work surface. Fill the tortilla with about 1/4 cup of the pork mixture and 1 tablespoon of the cheese. Roll up and place into the prepared baking dish. Repeat with remaining tortillas. Once all are in the baking dish, cover with the remaining sauce and cheese.

Cover the dish tightly with foil and place in the oven to bake until the sauce is bubbling, about 15 to 20 minutes. Uncover and broil until the cheese has browned, no more than minutes. Rest 10 minutes before serving.

Makes 6 servings.

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