Enchiladas Zacatecanas
By garciamoss
Ingredients
- 1 pound boneless pork loin
- 2 garlic cloves, chopped
- 1/2 onion, chopped
- 1 bay leaf
- 1/4 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
- 3/4 cup queso fresco, crumbled
- 12 tortillas
- 1 cup grapeseed oil
- 1/3 cup cotija cheese, crumbled
- 4 cups romaine lettuce chopped
Details
Adapted from nibblesandfeasts.com
Preparation
Step 1
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.
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