Carnitas For Enchiladas Rojas Recipes

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CARNITAS ENCHILADAS (PORK ENCHILADAS)



Carnitas Enchiladas (Pork Enchiladas) image

Carnitas Enchiladas (AKA Pulled Pork Enchiladas) are a delicious alternative way to eat enchiladas. Rich, crispy carnitas are wrapped in tortillas and covered with a tangy homemade enchilada sauce and plenty of cheese. This recipe makes ten enchiladas which can be baked all at once or frozen in batches for smaller households.

Provided by Tracy

Categories     Dinner

Time 1h

Number Of Ingredients 18

9x13-inch rectangular casserole dish (or smaller dishes for freezing and half batches*)
3 tablespoons olive oil
3 tablespoons all-purpose flour
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/4 heaping teaspoon dried oregano
1/4 heaping teaspoon salt
3 tablespoons tomato paste
3 cups chicken or vegetable broth
1 1/2 teaspoons apple cider vinegar or distilled white vinegar
Black pepper
10 8-inch tortillas (flour or corn)
4 cups pulled pork carnitas (warm)
1 1/2 cup shredded Mexican cheese blend or colby-jack cheese
Cilantro
Pico de Gallo
Sour Cream

Steps:

  • Pre-measure all of your sauce ingredients (flour, spices, and salt will be added together so they can all go in the same small bowl) and place them next to the stove.
  • In a medium pot, heat oil over medium heat. Add flour, spices, and salt and whisk until a thick paste forms and begins to bubble, 30 seconds to 1 minute.
  • Whisk in tomato paste and stir until mostly combined. Slowly pour in broth, whisking out any lumps as they form and whisk until completely smooth. Bring to a simmer and cook, whisking often, until sauce has thickened, 6 to 9 minutes.
  • Remove from heat, stir in vinegar, and add salt and pepper to taste. Set aside to cool slightly.
  • Preheat oven to 350°F.
  • Lightly grease your baking dish and add 1/4 cup of the enchilada sauce to the bottom of your dish, spreading it so that it mostly coats the bottom in a thin layer.
  • Place warm carnitas in a bowl and add 3/4 cup of sauce. Stir until well-combined. Fill each tortilla with about 1/3 cup of meat and roll tightly. Place in the baking dish, seam-side down.
  • Pour remaining sauce over the enchiladas and sprinkle the cheese over the top.
  • Bake for 25 to 30 minutes, until cheese is melted and the edges of the tortillas are just slightly crispy and browned.
  • Cool for 10 minutes before serving. Top with sour cream and pico de gallo if desired. Enjoy!

Nutrition Facts : Calories 381 kcal, ServingSize 1 serving

CARNITAS ENCHILADAS



Carnitas Enchiladas image

Shredded pork enchiladas made with tender Instant Pot carnitas

Provided by Julia

Categories     Main Course

Time 2h20m

Number Of Ingredients 5

1 batch Instant Pot Carnitas
1 (28-ounce) can enchilada sauce, or homemade enchilada sauce
8 to 10 gluten-free flour tortillas
2 cups cheddar cheese, grated
1 cup Monterey Jack cheese, grated

Steps:

  • Make a batch of Instant Pot Carnitas (or Crock Pot Carnitas).
  • Prepare a batch of enchilada sauce, or use 1 (28-ounce) can of store-bought enchilada sauce.
  • Preheat the oven to 375 degrees F.
  • Pour 1/3 cup of enchilada sauce in the bottom of a large 13" x 9" casserole dish and spread it around to coat the bottom of the dish.
  • Transfer 1.5 cups of sauce into a large mouth bowl. Dip one side of a tortilla into the sauce to coat the full surface.
  • Add desired amount of carnitas meat to the center of the tortilla. Fold the tortilla over the meat to create an enchilada.
  • Repeat for remaining meat and tortillas. Note: a 4.5 pound pork roast should yield about 8 to 10 enchiladas.
  • Pour any remaining enchilada sauce from the bowl you used to dip the tortillas over the enchiladas, then pour all of the rest of the enchilada sauce over the enchiladas evenly.
  • Sprinkle the grated cheddar and Monterey Jack over the enchiladas.
  • Bake on the center each of the oven 20-30 minutes, until cheese is melted and sauce is bubbly.
  • Remove enchiladas from the oven and allow them to cool 10 minutes before serving. Garnish with green onion and cilantro.

Nutrition Facts : Calories 547 calories, Carbohydrate 31 grams carbohydrates, Fat 26 grams fat, Fiber 3 grams fiber, Protein 45 grams protein, ServingSize 1 enchilada, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

ENCHILADAS CARNITAS



Enchiladas Carnitas image

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

1 1/2 lbs pork shoulder
1/4 cup water
1 onion, diced
1 carrot, diced
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 teaspoon minced garlic
salt, as needed
4 cups water
12 corn tortillas
1 1/2 lbs grated monterey jack cheese
red enchilada sauce

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



Carnitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 11

2 poblano peppers, seeded and sliced
1 medium onion, sliced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 4 1/2-pound bone-in pork shoulder
1 1/2 cups chicken broth
4 jalapeno peppers, sliced
2 limes, zested and juiced
1 orange, zested and juiced
For serving: corn tortillas, sliced radishes, pickled jalapeno slices, pico de gallo, hot sauce, lime wedges and fresh cilantro leaves

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.

CARNITAS FOR ENCHILADAS ROJAS



Carnitas for Enchiladas Rojas image

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

2 1/4 pounds pork shoulder, cut into 1 1/2-inch cubes
3 cloves garlic, crushed and peeled
1 1/2 teaspoons coarse salt

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.

ENCHILADAS ROJAS



Enchiladas Rojas image

The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 14

3 ancho chiles (about 2 ounces total)
1/8 teaspoon ground cinnamon
1 whole clove, crushed
1/8 teaspoon dried oregano, preferably Mexican
2 teaspoons fresh thyme leaves
3 black peppercorns, crushed
1 tablespoon sesame seeds, toasted
1/4 cup unsalted roasted peanuts
1/2 cup diced white onion, plus more for serving
1/4 cup plus 2 tablespoons safflower oil
Coarse salt
12 corn tortillas (6-inch)
1 recipe Carnitas for Enchiladas Rojas, kept warm
Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving

Steps:

  • Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
  • Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
  • Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
  • Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.

PORK ENCHILADAS ROJAS



Pork Enchiladas Rojas image

If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.

Provided by Rick Martinez

Categories     Dinner     Pork     Tortillas     Cheese     Avocado     Chile     Bon Appétit     Wheat/Gluten-Free     Winter     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 26

For the red sauce and filling:
1 teaspoon coriander seeds
2 tablespoons cumin seeds
14 guajillo chiles, seeds removed
4 ancho chiles, seeds removed
3 morita chiles
4 cups homemade chicken stock or low-sodium chicken broth
8 cloves garlic, peeled
2 tablespoons tomato paste
1 teaspoon crushed Mexican or Italian oregano
1 tablespoon vegetable oil
1 pound boneless pork shoulder (Boston butt), fat trimmed
Kosher salt
2 bay leaves
For the assembly:
1 cup vegetable oil
8 (6-inch) white corn tortillas
10 ounces queso fresco, crumbled, plus more for serving
1 avocado
2 tablespoons sour cream
1 tablespoon fresh lime juice
Kosher salt
1/2 onion, sliced into thin rings
Lime wedges, (for serving)
Special Equipment
A spice mill or mortar and pestle

Steps:

  • For the sauce and filling:
  • Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
  • Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
  • Preheat oven to 250°F. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2-2 hours; season with salt.
  • Skim excess fat from chile sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 1/2 cup chile sauce into pork; season with salt. Set remaining sauce aside.
  • For the assembly:
  • Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
  • Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
  • Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.
  • Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
  • Do Ahead
  • Pork can be braised 3 days ahead. Let cool in chile sauce (do not shred); cover and chill.

ENCHILADAS ROJAS MEXICANA (CHICKEN)



Enchiladas Rojas Mexicana (Chicken) image

This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.

Provided by PanNan

Categories     Whole Chicken

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 roasting chicken
1/2 onion
4 garlic cloves
1 tablespoon salt
15 white corn tortillas
3 tablespoons olive oil (separated)
1 white onion, chopped
1 bunch fresh cilantro, chopped
2 cups shredded monterey jack cheese
4 cups salsa (I use the Salsa Roja Mexicana #197786) or 4 cups enchilada sauce

Steps:

  • Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).
  • Chop the white onion and set aside. Chop the cilantro and set aside.
  • Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.
  • Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.
  • Bake at 350ºF until the cheese has melted and the sauce is bubbly.

Nutrition Facts : Calories 470.9, Fat 27.6, SaturatedFat 10.6, Cholesterol 69.2, Sodium 2459.1, Carbohydrate 35.7, Fiber 6.4, Sugar 7.1, Protein 23.5

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Today I am cooking at home and making my Abuelita's enchiladas rojas or red enchiladas my grandmother's way. I will be using cheese and onion to fill these, ...
From youtube.com


RED CHILE ENCHILADAS WITH CHICKEN AND MELTED CHEESE
Spread about ½ cup sauce over the bottom of a 13x9-inch baking dish. Stir another ½ cup into the chicken. Lay out a warm tortilla, top with a portion of chicken and roll up. Lay in the baking dish, then continue filling and rolling tortillas until all are used. Ladle the remaining sauce over the enchiladas and sprinkle with cheese.
From rickbayless.com


CARNITAS AND QUESO FRESCO ENCHILADAS - FOOD CHANNEL
2015-05-01 Preparation. 1 Preheat oven 375 F. ; 2 In a large bowl, mix carnitas with 1/2 package crumbled Queso Fresco, onions and cilantro.; 3 Fry tortillas in oil then dip in enchilada sauce, fully submerging for about 5 seconds. Place ‘fried" tortillas on a plate. 4 Spoon about 3 tablespoons of carnitas mixture, roll tortilla and place seam side down on a baking dish.
From foodchannel.com


CHILAQUILES (VERDES OR ROJOS) - CARLSBAD CRAVINGS
The best Chilaquiles recipe! Delicious for breakfast, lunch or dinner! Chilaquiles are corn tortilla chips simmered and softened in salsa verde (Chilaquiles Verdes) or enchilada sauce (Chilaquiles Rojos), topped with cheese then served with eggs, beans, cilantro, radishes, guacamole and/or sour cream. They are intoxicatingly flavorful from the aromatic bath, use pantry friendly …
From carlsbadcravings.com


HOW TO MAKE SLOW COOKER PORK CARNITAS ENCHILADAS
2021-03-05 Make and bake the enchiladas. Preheat the oven to 350°F. Spray a baking dish with nonstick cooking spray, and set aside. Dollop 2-3 tablespoons of filling into the tortillas. Carefully roll the enchiladas, and transfer to the prepared baking dish. Repeat until all the filling has been used.
From thespeckledpalate.com


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