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Enchiladas de Puerco

  • Prep Time: 5 hours
  • Cooking Time: 20 minutes
  • SERVES 12
Enchiladas de Puerco


For the Chipotle Pulled Pork:

  • 2.5 – 3 pounds pork shoulder roast (Boston butt)
  • 2 tablespoons salt
  • 1 tablespoon chipotle chile powder


For the Tomato Habanero Sauce:

  • 2 tablespoons canola oil
  • ½ medium white onion, sliced
  • 8 Backyard Farms Tomatoes on the Vine
  • 1 cup chicken broth
  • 1 habanero chile, cut in half
  • 1 teaspoon salt

For the Enchiladas:

  • 12 corn tortillas, fresh or good-quality store-bought
  • 2 tablespoon canola oil
  • 1 cup Monterey Jack or Chihuahua cheese, shredded
  • ½ red onion, thinly sliced


For the Chipotle Pulled Pork:

Preheat the oven to 275°F.

Rinse the pork roast under cool water and lightly pat with a paper towel to dry. Combine the salt and chipotle powder in a small bowl and thoroughly rub the mixture onto the pork, being sure to completely cover all surfaces. Place the pork in a roasting pan or Dutch oven and cover tightly with a lid or double layer of aluminum foil. Place in the preheated oven and cook for 3 ½ -4 hours, until the pork is extremely tender and falls apart when pressed with a fork or tongs.

Remove the cooked pork from the oven and let rest, covered, for 15 minutes. Remove from the pan and using two forks, shred into large strands. Discard the pan drippings and set the shredded pork aside.

For the Tomato Habanero Sauce:

Heat 1 tablespoon of the canola oil in a medium sauté pan over medium-high heat until it shimmers. Place the sliced onions in the pan and cook, stirring often, for 7-10 minutes, until the onions are extremely soft but not yet browning. Then, using a slotted spoon, remove the onions from the sauté pan and place in a blender along with the tomatoes; blend for 2 minutes until the mixture is smooth and a warm orange color.

Heat the remaining 1 tablespoon canola oil in a heavy-bottomed saucepan over medium heat and pour the sauce into the pan all at once. Be careful, as the sauce will splatter. Stir and cook for 3 minutes, or until it begins to darken and thicken slightly. Add the broth, habanero pepper and season with salt. Reduce the heat to medium-low and simmer the sauce for an additional 3-5 minutes, until thoroughly heated. Taste the sauce. If the habanero has added enough heat for your palate, remove it with a slotted spoon. If you prefer more heat, continue to cook the sauce with the pepper until you’ve reached your desired heat level. Remove the pepper before serving.

For the Enchiladas:

Preheat the oven to 350°F.

Spread the tortillas, overlapping as little as possible, across a large sheet pan. Brush the tortillas lightly with a canola oil and place in the oven to heat for 1-2 minutes, until just warm.

Spoon 1 cup of the Tomato Habanero Sauce evenly onto the bottom of a heavy baking dish. Fill each tortilla with ¼ cup of shredded pork and 1 tablespoon of shredded Monterey Jack or Chihuahua cheese. Roll each enchilada tightly and place in the baking dish, seam side down. Top the rolled enchiladas with the remaining sauce and an additional sprinkling of shredded cheese. Bake in the preheated oven, uncovered, for 12-15 minutes, or until heated through and the cheese has melted. Remove from the oven and serve topped with thinly sliced onions.