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Carnitas Enchiladas with Salsa Verde

Ingredients

500g pulled pork
A juice of 1 lime
8 corn tortillas
16 tomatillos
A bunch of coriander
4 whole jalapenos deseeded
4 spring onions
400 g chopped tomatoes
280g grated monetary jack cheese
4 sprigs of thyme
1 table spoon of cracked pepper
1 table spoon of cumin

Method

Place the chopped tomatoes, thyme, black pepper & cumin to a suitable pan.
Heat the tomatoes gently, once thoroughly hot, remove the pulled pork from the packaging and add to the tomatoes and heat thoroughly, and remove from the heat

Place the tomatillos, lime juice, coriander, jalapenos and spring onions to a food processor, and blitz until a smooth consistency has appeared.
In a preheated fryer, dip the corn tortillas in using a pair of tongs. Make sure the tortillas are in the fryer just long enough to go soft, we do not want to cook them.
Place the tortillas onto a suitable drip tray.

Place 3 tablespoons of the pulled pork into 1 end of the tortilla, from this end roll up to a cigar like shape come. Repeat this process until all of the tortillas has been used.

Place into a suitable baking tray, all next to one another, and add the salsa Verde to the top of the tortillas. Top with grated cheese.

Place the enchiladas into a pre-heated oven at 180oc and cook for 20 minutes, and ideally served with lime rice and topped with sour cream