February 18, 2013
Well, it’s more like an enchilada pie, but we will get more into that later. I know it sounds weird, but trust me, it’s delicious. The original thought process behind this recipe was to use duck, but SURPRISE! No one has duck right now. Well one store had it, but it was about $30 for a small duckling. I obviously did not like this price. It’s ridiculous, I know. Do these grocery stores not realize that people enjoy duck on other days besides Christmas and Easter? I really just don’t get it, but I had to improvise anyway and decided to go with pork. It wasn’t like the duck was going to magically appear on my back door step (not that I have a back door step, but you get the point). I’m bored with chicken and turkey lately, and the idea of using pork sounded a heck of a lot better. It completely met our expectations in the end, and I almost completely forgot about the duck fiasco…until now that is!.
If you’ve ever had a duck taco, you will understand why I wanted to use duck in the first place for this enchilada bake, but I assume that you figured we would have moved past the duck talk by now. I’m with you. It’s time to move on.
So let’s talk pork. In all honestly, meat brings your boring old cheese enchilada dish to life. I feel like chicken is the most common use of meat in enchiladas. I find pork to be more flavorful and like I mentioned before, I’m sick of chicken. These enchiladas became more of a Mexican lasagna, and really in the end became more of a Mexican lasagna pie. I really really like these baking dishes that Zach’s mom got us for Christmas this year, and I hardly ever get to use them because I hardly ever make pies. So I decided to transform this enchilada recipe into a deconstructed enchilada pie. I really think it came out absolutely adorable, and I don’t hate the fact that I had to deconstruct =).
What makes this dish so special you ask? Even if you didn’t ask, I’m going to tell you anyway. The sauces totally make this dish. The red sauce is very similar to your everyday enchilada sauce, but so much cooler than that! The combination of two different types of peppers along with the addition of fire-roasted tomatoes brings a smokey, lively flavor to the enchiladas. It tastes perfect with the pork itself. The creamy tomatillo sauce was a gamble. We love tomatillos and cook with them a lot. We use them a lot to make salsa verde. This time I wanted a thicker, creamier sauce, but I didn’t want to use avocados. I love avocados, but they go bad quickly, and I want this dish to last a couple of days for left over purpose. If your missing that avocado taste, my suggestion would be to dice one up and add it at the end.
We have you told you that spicy goes well with hoppy. This dish will be no different. You NEED an IPA with this dish and Twisted Pine’s Hoppy Boy is a perfect one. It’s orangey, dry and tart and perfect with the spice in this dish. If you can’t get Twisted Pine in your area, try any great IPA.
For those of you that have off tomorrow, enjoy your extended weekend. For those of you who don’t, I’m sorry =(. Have a great night everyone!
- 3-5 lb pork shoulder (roast)
- 1 cup chicken stock
- 1 large spanish onion, sliced
- 2 tablespoons Mexican oregano
- 1 tablespoon chipotle chili powder
- 2 tablespoons tomato paste
- salt and pepper
- 1½ cups creamy red chili sauce (see below)
- 1 cup creamy tomatillo sauce (see below)
- 12 large flour tortillas
- 1 cup corn kernels, roasted
- 1 cup cheddar cheese, shredded
- 1 cup queso fresco
- scallions, sour cream and cilantro for garnish
- 2 tablespoons butter (red sauce)
- 2 cups yellow onions, diced (red sauce)
- 4 garlic cloves, roasted (red sauce)
- 4 dried ancho chilies, stems and seeds removed (red sauce)
- 1 can chipotle chiles (red sauce)
- 16 ounce can fire-roasted crushed tomatoes (red sauce)
- ½ cup half and half (red sauce)
- 3 tablespoons canola oil (tomatillo sauce)
- 1 small yellow onion, diced (tomatillo sauce)
- 3 garlic cloves, minced (tomatillo sauce)
- 8-10 small tomatillos, husked and quartered (tomatillo sauce)
- 2 serrano or ancho chilies, seeds removed and minced (tomatillo sauce)
- 1 habanero, seeds removed and minced (tomatillo sauce)
- 1 teaspoon cumin powder (tomatillo sauce)
- 1 cup chicken stock (tomatillo sauce)
- ¼ cup fresh cilantro, chopped (tomatillo sauce)
- ¼ cup fresh parsley, chopped (tomatillo sauce)
- ½ cup roasted pumpkin seeds (tomatillo sauce)
- ¾ cup heavy cream (tomatillo sauce)
- In your crock pot (set on high) add the pork shoulder, chicken stock, onion, oregano, chili powder, tomato paste and a dash of salt and pepper. Cook on high for 4 hours until the pork begins to fall apart. Pull the rest of the pork until it has all been shredded
- Preheat your oven to 375 degrees. In a 9x13in baking dish, spread a layer of the red chili sauce. Top the sauce with a layer of tortillas. Cut the tortillas into 1 inch strips, if you find it easier to assemble this way. Top the tortillas with a layer of the pork, then a layer of corn kernels, cheddar cheese and queso fresco. Repeat until you have reached the top of the casserole dish. Top the final layer (doesn’t matter what this layer is) with strips of flour tortilla, the creamy tomatillo sauce, cheddar cheese and queso fresco. Bake at 375 degrees for 20-25 minutes or until everything is melty.
- Remove from the oven and let rest for 5-10 minutes. Top with chopped scallions and cilantro. Serve with sour cream and enjoy!
- *For the creamy red chili sauce*: In a saute pan melt the butter. Add the diced yellow onions and saute until translucent. Remove from heat and set aside. In a large sauce pan, bring 4 cups of water to boil. Add the dried chilies to reconstitute them until soft. Remove from heat and set aside. In a blender, combine the onion, garlic, ancho chilies, chipotle chilies (with sauce), and fire-roasted tomatoes. Blend until completely smooth. Transfer the sauce back to the saute pan and set the heat to low. Stir in the half and half and cook until completely heated through. Set aside.
- *For the creamy tomatillo sauce*: In a saute pan, heat oil over medium heat. Add the onion and saute until translucent. Add the garlic, and saute for another minute or two. Reduce the heat and add the tomatillos, chilies, habanero and cumin. Stir to combine, cover and cook until the tomatillos are soft. Transfer the mixture to a blender and add the chicken stock, cilantro, parsley, and pumpkin seeds. Pulse until smooth. Add salt and pepper to taste. Transfer the sauce back to the saute pan, and set the heat to low. Gently stir in the heavy cream and cook until the sauce is completely heated through. Set aside.