Carnitas Enchiladas Verdes Recipe
Carnitas Enchiladas Verdes
Make deliciously juicy enchiladas at home with the help of a pressure cooker.
Serves: 4Prep: 20 minutesCook: 1 hour 35 minutesTotal: 1 hour 55 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 pound Smithfield pork, cubed
- 1 cup pork or bacon fat
- 1 tbsp. Simple Truth™ Cumin
- 1 tbsp. Simple Truth™ Oregano
- 1 tsp. Simple Truth™ Minced Garlic
- Salt
- 1 can (28 oz.) Las Palmas Green Chile Enchilada Sauce
- 1 package Mission/Guerrero Corn Tortillas (12 total)
- 2 Kroger Canola or Vegetable Oil
- 1 package (10 oz.) Cacique Queso Fresco or Cotija cheese
- 1 container (15 oz.) Cacique Crema Mexicana
- 1 bunch cilantro, chopped
Directions
- Preheat oven to 375°F. Spray 13”x9” or 3-quart baking dish or pan with cooking spray.
- Place the cubed pork, bacon or pork fat, cumin, oregano and minced garlic in programmable pressure cooker and sauté for 10 minutes until meat is browned.
- Place on manual setting and cook with pressure for 30 minutes.
- Use quick release to vent steam. Remove lid and stir to break up the pork.
- Place cooker on sauté and cook for 10 more minutes, ensuring pork and bacon or pork fat reaches safe internal temperature of 145°F.
- Add oil to a pan at medium heat. Cook both sides of the tortillas briefly, and then place on paper towels to drain excess oil.
- Spread a layer of enchilada sauce on the bottom of a casserole dish. Spread ¼ cup pork mixture down center of each tortilla. Roll up the tortillas and put seam side down in casserole dish.
- Spread remaining sauce on top of enchiladas. Cover with foil and bake for 35 minutes, then uncovered 20 minutes.
- Serve with cheese, cilantro and crema toppings, as desired. Refrigerate leftovers.
Serves: 4
Ingredients
- 1 pound Smithfield pork, cubed
- 1 cup pork or bacon fat
- 1 tbsp. Simple Truth™ Cumin
- 1 tbsp. Simple Truth™ Oregano
- 1 tsp. Simple Truth™ Minced Garlic
- Salt
- 1 can (28 oz.) Las Palmas Green Chile Enchilada Sauce
- 1 package Mission/Guerrero Corn Tortillas (12 total)
- 2 Kroger Canola or Vegetable Oil
- 1 package (10 oz.) Cacique Queso Fresco or Cotija cheese
- 1 container (15 oz.) Cacique Crema Mexicana
- 1 bunch cilantro, chopped
Directions
- Preheat oven to 375°F. Spray 13”x9” or 3-quart baking dish or pan with cooking spray.
- Place the cubed pork, bacon or pork fat, cumin, oregano and minced garlic in programmable pressure cooker and sauté for 10 minutes until meat is browned.
- Place on manual setting and cook with pressure for 30 minutes.
- Use quick release to vent steam. Remove lid and stir to break up the pork.
- Place cooker on sauté and cook for 10 more minutes, ensuring pork and bacon or pork fat reaches safe internal temperature of 145°F.
- Add oil to a pan at medium heat. Cook both sides of the tortillas briefly, and then place on paper towels to drain excess oil.
- Spread a layer of enchilada sauce on the bottom of a casserole dish. Spread ¼ cup pork mixture down center of each tortilla. Roll up the tortillas and put seam side down in casserole dish.
- Spread remaining sauce on top of enchiladas. Cover with foil and bake for 35 minutes, then uncovered 20 minutes.
- Serve with cheese, cilantro and crema toppings, as desired. Refrigerate leftovers.