I had some friends over to watch the NFC playoffs a couple weeks ago. Since I wanted to watch football instead of slaving over the stove, here is what I did to have a super- easy, hearty, make-ahead menu for the party. This recipe makes a load of food, so if you have a big family, this would serve you for dinner + leftovers, too! On the menu are Pork Enchiladas and Super-Skinny Margaritas!
When I am eating, I love the contrast of hot & soft, against cool & crunchy. Nothing handles this better than Mexican dishes! To try to be as authentic as possible, you’ve got to go to a local market that services hispanics. Their unique ingredients & flavors cannot be duplicated!
When I am making Mexican dishes, I go to the nearest Mexican food market, (in the Twin Cities, MN area? you will be in heaven at El Mercado on Concord Street!) They have handmade tortillas, guacamole and super spicy salsas, pork butts, flank steaks, many dried beans, avocados, cilantro and lovely juicy limes. drool….
COST SAVINGS IDEA: Check out groupon for grocery store coupons!
I had a groupon so for $20! I bought enough groceries for the enchiladas for the party, a pan of leftovers, and a couple dishes the following week! (Not to mislead you, I spent more than my $20 groupon, but it was still a great deal. 🙂
On to the recipe!
- Chili Base
- 1 t coriander seeds
- 2 T cumin seeds
- 14 dried guajilo chilis
- 4 dried ancho chilis
- 3 dried mortar chiles
- 4 c chicken broth
- 8 peeled garlic cloves
- 2 T tomato paste
- 1 t Mexican oregano
- 5 pounds, pork butt
- red onions
- avocados, cubed
- fresh cilantro
- Make this chili-based sauce, stick the pork in the crock pot, covering with the chili sauce for 12 hours.
- Chili Base Instructions
- Toast the seeds and finely grind. Bring the dried peppers and chicken broth to a boil in a sauce pan. Cover and remove from heat, letting chilis soften for 30 minutes. Purée chili mixture, seeds, garlic cloves, tomato paste and oregano in a blender. Note: I didn't quite have enough peppers so I soaked some dried mushrooms adding them to the blender.
- Pulled pork instructions
- Use 5 pounds of pork butt. Brown nicely on all sides. Put in crock pot with chili sauce and cook on low for 12 hours. Once done, shred using two forks.
- and you have a great pulled pork on your hands! When the pork is shredded, then you are ready to make up your enchiladas. The prep and cooking should occur right before the guests are arriving
- To assemble enchiladas
- Slather a bit of the sauce along the bottom of a baking dish. Also, put a bit of the sauce on a baking sheet. Heat an inch of oil in the bottom of your cast iron skillet. Carefully place a tortilla into the oil letting it cook for about 10 seconds on each side (you don't want them brown and crispy). Remove from pan, place on and dab with papertowels, then coat each side with the sauce on the baking sheet. Place a hunk of the shredded pork into a sauced tortilla, roll and place seam side down in your baking dish. Spoon the pepper sauce over the rolled up enchiladas and crumble queso fresco cheese over the top. Bake 10-15 minutes until nice and bubbly. Let rest for 10 minutes.
- Serve with raw red onions, chunks of avocado, cilantro and a squeeze of lime. Oh yeah, and margaritas are a must!
- Adapted from Bon Appetit
To make a skinny margarita, measure a shot of Patron and pour over a large ice cubes, squeeze a fresh lime over and stir. Top with your favorite sparkling water. Goes great with any Mexican food dish. Go ahead and salt the rim while you are being so sassy! 😉
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