I opened the fridge yesterday, and looking back at me was the remains of last night’s braised pork roast, and the remains of a roast chicken I bought from the local mega-mart for a quick lunch a couple days ago, and an idea struck me almost instantly. It rarely happens like that, but this time it was a brilliant plan.
I whipped up a quick enchilada sauce (recipes aplenty on the net, but here’s what I did…
- 1/4 cup oil (light olive)
- 1 finely diced onion, but grated is fine (even a couple tbsp dried would work)
- 2 cloves crushed or grated garlic
- 1 tbsp plain flour
- 1 cup tomato puree
- 1 cup stock or wine, or mixed
- 1 tbsp powdered cumin (or crush some seeds)
- 1/2 tbsp powdered coriander (or crush some seeds)
- 1/2 tsp cayenne pepper
- salt and pepper to taste
In a shallow frying pan (not a saucepan) fry the onions in the oil until beginning to take a nice rich brown colour. Add the garlic and fry for about 1 minute. Add all of the spices and herbs (not the salt and pepper).
Add the flour, and cook for about another minute, before adding the puree and stock/wine.
Simmer until about the thickness of the tomato puree. Add more stock if too thick.
Taste, and season.
In another frying pan, I added about 2 cups of oil, and brought it up to a low frying temp.
Then I chopped up the chicken and added some cheese to it (I used some cheddar I had grated in the fridge, but crumbled feta or cotija would have been better). To this I added the Mexican spice trinity (Cumin, Coriander, Chilli), and seasoned it with salt and pepper.
Opening a pack of corn tortillas (and they need to be corn, not flour), I dredged them quickly in the hot oil to soften. Just a few seconds each side. Then I dropped some of the mix into the middle, and simply rolled them into a tight barrel (about thumb thickness) before placing them seam down on a baking tray.
Setting them aside, I turned my attention to the pork.
The pork was already somewhat shredded from the braise, but if your using a normal roast pork, I would wrap it in foil with some stock or a can of tomatoes, and cook it for a couple more hours to make it shreddable. Fatty cheap cuts are best, like a shoulder or butt.
Using the corn tortillas again, I dredged them in the hot enchilada sauce to soften. Then I wrapped the pork mix in a barrel about the size of a golf ball in diameter. Note I did not season the pork more. That’s what the sauce is for.
Placing the pork enchiladas in a baking dish, snug but single layered, I then covered them in the remaining sauce, spreading it evenly. Top the dish with some cheese, and maybe some sour cream at this point (though I added the sour cream at serving).
Cook the Enchiladas covered for about 10 minutes, then uncover and add the taquitos to the oven.
Cook for 15 minutes, or until the taquitos are a nice light golden brown.
Remove from the oven, and rest for 10 minutes before serving.
Serve them with shredded lettuce, diced tomato, diced onion, some cilantro, cheese, a home made guacamole, and sour cream, all nicely presented in separate bowls for people to help themselves.
It’s a simple meal, thrify if you want to just use leftovers, but good enough to do from scratch as a purpose meal. It’s amazing delicious, and you’ll look like a food hero in front of your friends and family…of just make a ton of taquitos to enjoy with a cold beer while watching the football!