Enchiladas Zacatecanas

Enchiladas Zacatecanas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound boneless pork loin

  • 2

    garlic cloves, chopped

  • ½

    onion, chopped

  • 1

    bay leaf

  • ¼

    teaspoon salt

  • 4

    Poblano chiles, roasted, peeled, veins and seeds removed

  • 3

    tablespoons water

  • 1

    cup heavy cream

  • 1

    cup milk

  • 2

    tablespoons canola oil

  • ¾

    cup queso fresco, crumbled

  • 12

    tortillas

  • 1

    cup grapeseed oil

  • cup cotija cheese, crumbled

  • 4

    cups romaine lettuce chopped

Directions

Place pork loin, garlic, onion and salt and bay leaf in slow cooker. Cover and cook for 6 hours on high. Let cool and shred with two forks. Cover and set aside. In a blender container, combine roasted Poblanos, water, cream and milk. Blend until smooth. In a large saucepan, heat canola oil over low-medium heat. Carefully pour poblano mixture into the saucepan and stir. Add queso fresco and stir for 7 minutes. Remove from heat and set aside. In a separate skillet, heat grape seed oil over medium heat. Fry each tortilla at a time until golden brown and place on a paper towel lined plate. fill each tortilla with approximately 2 1/2 tablespoons shredded pork meat. Fold in half an place 2-3 on stuffed tortillas on each plate and top with Poblano sauce. Serve with cotija cheese and romaine lettuce.


Nutrition

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