🇲🇽 Mexican

Pork Shoulder Enchiladas

Name: Pork Shoulder Enchiladas
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 1 tbsp, for the dish Vegetable Oil; 12 Corn Tortillas; 1 tsp Ground Cumin; 500 ml Enchilada Sauce; 100 g, grated Cheese; 600 g, cubed Pork Shoulder; 100 g Queso Fresco

🇲🇽 Mexican

Bubbling, golden-topped comfort: pork shoulder baked until the edges crisp and the centre turns molten. About 58 minutes from fridge to table.

Prep 18 min Cook 40 min Serves 4 Hard

Ingredients

Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Vegetable Oil1 tbsp, for the dish
Corn Tortillas12
Ground Cumin1 tsp
Enchilada Sauce500 ml
Cheese100 g, grated
Pork Shoulder600 g, cubed
Queso Fresco100 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the pork shoulder.
3
Pour the cream around the edges, scatter over the cheese and the ground cumin.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Video: How to Make Pulled Pork Enchiladas! · on YouTube