Tag Archives: corn tortillas

BBQ Pulled Pork Enchiladas

Being creative has its perks!  Like when you can’t decide between spicy Mexican food or a warm bbq sandwich for dinner..decisions, decisions!

Now one my think this sounds crazy, but it’s oh so not!  The slightly spicy pulled-pork mimics south of the border carnitas and instead of the flavor of a cornbread side, you’re replacing it with corn tortillas.  Finally, the marriage of enchilada sauce with a slightly tangy and spicy bbq sauce is a winner!  Hell, I know in the near future I’ll be re-concocting this sauce for some barbecue sandwiches!  It has a great flavor that I know no one will be able to pinpoint..unless they read this of course. 😉

*You can use left over pulled pork or even shredded chicken if so inclined. 

*I prefer a thinner, spicy and tangy BBQ sauce here.  Leave the Sweet Baby Rays for your ribs, as these enchiladas need a bit of a kick..NOT sweetness.  My opinion..but believe me!

*When I was planning on preparing  this meal, I knew that I had a busy weekend ahead.  So on Saturday, before we ventured out for a full day of baseball, I slowcooked the pork.  When returning home that evening, I shredded it and placed the meat and the juices in an airtight container in the refridgerator.  The next day for dinner, I simply had to assemble and bake the enchiladas (as pork was cooked) and it took less than an hour to hit the dinner table!

*If you’re not into making your own pulled pork, you can pick up a tub from your favorite restaurant.

The Starting Lineup

Simple Pulled Pork (Slowcooker)

  • 3lb Pork butt/shoulder
  • 1 yellow onion, quartered
  • 1 cup barbecue sauce (your choice)
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 rounded tsp of chicken bullion 
  • 1/2 tsp cayenne pepper

Enchiladas 

  • Corn tortillas
  • Pulled Pork (cooked)
  • 1 red onion, chopped (3/4 for filling/1/4 for garnish)
  • 1 can green chiles
  • 1 tsp cumin
  • 1/2 tsp smoked paprika 
  • 1 can enchilada sauce
  • 3/4 cup bbq sauce (I prefer a thinner, spicy one..not too sweet here folks!)
  • 2-3 cups Mexican-blend cheese
  • 2 Tbsp vegetable oil

Garnish (Optional)

  • Red onion, chopped
  • Jalapeños, thinly sliced
  • Cilantro
  • Sour cream 

Alright!  Now, again, you can pre-cook the pulled pork the day before (like I did) so that this is an easy, quickly assembled homemade dinner OR you can just as easily start the slow cooked pork on a Sunday morning and have this on the table by dinner time no problem!

So either way you choose, you’ll always start with the pulled pork..and its simple!  In your non-stick sprayed crockpot, place in the quartered onions followed by that pork butt!  Next, add all of the seasonings and the cup of bbq sauce.  Cover and cook on low for 8 hours! (*Once finished, continue on to assemble the enchiladas OR shred and store in an airtight container, remember to ladle in a bit of those juices too!

Enchilada time!!

Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.

In a large pan over medium heat, add in the vege oil.  Follow that with the 3/4 cup of chopped red onions, green chiles, cumin and smoked paprika.  Saute for 3-5 minutes.  Then in goes the cooked and shredded pulled pork, cook till mixed throughly together.

Meanwhile, in a medium bowl, whisk together the can of enchilada sauce and the bbq sauce.  Make sure to taste as you can add more BBQ sauce if desired..I think I did add a bit more?? Haha. 

Warm the corn tortillas (in a tortilla warmer OR on a plate with a damp paper towel over top for a few seconds.)
One by one, spoon a good amount of the spiced pulled pork onto the middle of each tortilla and roll up.  Place seam side down into your baking dish.  Repeat until full.  *One or two may slightly crack..dont you worry!  They’ll be covered by sauce and cheese and will taste the EXACT same..no one will be the wiser! 😉

Pour the BBQ enchilada sauce evenly over the filled tortillas and top with all that glorious cheese!

 

Place (uncovered) in the oven for 25 minutes, or until cheese is melted and edges are browned.  Remove and let sit for a few minutes as the cheese will be molten hot!!

Serve up with the garnishes of your choice and unlike the normal Mexican cerveza you’d enjoy with enchiladas..we’re actually tasting BBQ flavors here!  So we like ours with a cold good ol Texas beer and a shot of bourbon!  Enjoy!!  

YUMMMMMMMM……..

Chilé con Carne Enchiladas

I love, love, love how you can change up enchiladas with any number of ingredients.  There are times I like a plain ol cheese or maybe go modern and do a funky goat cheese and roasted veggie…but today, I’m thinking Tex-Mex.   

Here in Texas, they love LOTS of cheese and LOTS of meat with their Mexican food.  So I’m going to do just that!  Let’s begin..

The Starting Lineup

  • 12-14 corn tortillas 
  • 1 lb ground beef
  • 1 1/2 cups chopped white onion, plus more for garnish
  • 6 cloves garlic, smashed
  • 4 cups sharp cheddar cheese, grated
  • Guajillo Árbol Sauce | Railroad Wife (divided. 1 part for tortillas, 1 part for beef)
  • 2 cups beef/chicken broth
  • 2/3 cup flour
  • 2/3 cup vegetable oil
  • 2 Tbsp cumin
  • 3 Tbsp + chili powder
  • 2 tsp ground pepper
  • 2 tsp kosher salt
  • 2 tsp Mexican oregano
  • Pinch of cayenne pepper 

Preheat your oven to 375 degrees.

In a blender combine 1/2 cup water with the chopped onion and garlic.  Cover and blend till smooth.

  
In a large pot, add together the onion purée with your ground beef and simmer for 25-30 minutes.

While your beef is cooking, dip each tortilla in the Guajillo Árbol Sauce.  You can either let sit in a shallow dish. **or (even better) lighty ‘fry’ each tortilla in a bit of oil for just 15 seconds and then dip in the spicy sauce just before assembling.


Once your beef and purée has almost cooked down, heat your vegetable oil in a separate pan to medium-high.  Turn heat down to low and slowly add in your flour while whisking quickly to create a rue.

  

Next, add the broth, 2 cups of water and all of the spices to your rue.  Keep whisking over low heat.  Once combined, whisk in your Guajillo Árbol Sauce till a nice even reddish-brown color appears.

Pour this gravy-like sauce into your cooked ground beef.  Let simmer for 10 minutes.  ***make sure to taste along the way for needed salt, etc.


While your chilé con carne is simmering, grate your cheddar cheese.  A great workout for your arms here with that pile o’ cheese needed!

With dipped tortillas, cheese and casserole dish ready, it’s assembly time!!

Lay a tortilla flat and place a nice layer of grated cheese down the center.  Roll up like a cigar and place in your casserole dish seam side down.

Repeat and repeat again until you’ve filled your dish…or dishes perhaps 😉

Once assembled, pour that beefy, chilé con carne directly over top your cheese filled enchiladas…its unfolding nicely isn’t it?!

Top your dish evenly with the remaining mound of grated cheddar cheese and pop in the oven for 15-20 minutes, until cheese is melted and bubbling.

Remove from oven and top with some extra chopped onion, cilantro and serve with sour cream.  Delicious.



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