ENCHILADAS CARNITAS
Make and share this Enchiladas Carnitas recipe from Food.com.
Provided by Andtototoo
Categories Pork
Time 2h10m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the pork meat into 1 1/2" cubes
- Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.
- Stir frequently during this step.
- Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
- Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
- Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
- Cool and shred the meat mixture.
- Lightly fry the tortillas in oil on each side until soft.
- Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
- Top with the enchilada sauce and any remaining cheese.
- Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
- Remove from oven.
- [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]
- Serve at once.
Nutrition Facts : Calories 1216.1, Fat 84.5, SaturatedFat 43.5, Cholesterol 272.6, Sodium 1080.6, Carbohydrate 38.2, Fiber 5.6, Sugar 3.4, Protein 75.6
CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
- Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
- Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
- Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.
CHILAQUILES CASSEROLE
Make and share this Chilaquiles Casserole recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7
ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
CARNITAS FOR ENCHILADAS ROJAS
Pork shoulder is braised until tender, then browned until crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 3
Steps:
- Combine pork, garlic and salt in a 10-inch cast-iron skillet. Add 2 cups water; bring to a boil. Reduce heat and simmer, turning occasionally, until water has evaporated, about 1 hour; pork will begin to brown in its own fat. (If using leaner part of shoulder, add 1 to 2 tablespoons safflower oil.) Increase heat to medium and cook pork on all sides, turning and scraping up crisp bits with a spatula, until browned and tender, about 15 minutes. Coarsely shred with two forks.
MEXICAN ENCHILADA CASSEROLE
This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Provided by Semigourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
- Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
- Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
- To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
- Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Nutrition Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g
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