Friday, September 18, 2009

Pork Enchiladas

Because we had some tortillas in the fridge waiting for me to use them up, I thought I would make some enchiladas, for which I also made the Mexican Rice to go along as a yummy side.
I am not particularly keen on ground beef used up as filling, but totally love that's what I used.
Of course, you can use beef , pork or chicken, even turkey - depending on your particular taste.
As far as cheese is concerned I like to use mild cheddar, but by all means use your fav kind of shredded cheese.
Ok, now let's get cookin' !

1 lb ground pork

seasonings for the meat: chili powder, cumin, salt - a dash of each
3/4 cup salsa / tomato sauce / salsa
1 cup mild cheddar shredded cheese

Cook the meat on medium heat, drain any liquid that may still be left and season the pork.
Add 1/2 cup salsa and 3/4 cup cheese and stir to combine.

Preheat the oven to 375 F.

Arrange the tortillas on your work surface and spoon some filling, then roll and place in a greased Pyrex pan.

At this point you need to pour what's left of the cheese and salsa over the enchiladas and bake for 15-20 minutes and til the cheese is melted and bubbly.

If you really want special enchilada sauce, here is a recipe for it.

2 TBSP oil
1 scant teaspoon cumin
1/4 cup flour
1/4 cup pure tomato paste
1 can (14 oz) vegetable broth
1/2 to 3/4 cup water

Cook the oil, cumin, flour and tomato paste for 1 minutes, stirring all the time.
Add the broth and water, bring to a boil, then reduce to simmer, cooking for a total of 8 minutes.
Add salt, pepper and you are done.

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