Tender and delicious beer-braised pork is wrapped in soft corn tortillas and coated with a homemade enchilada sauce and melted cheese.
Enchiladas
1 tablespoon canola oil
2 teaspoons salt
3 to 4 pound bone-in pork shoulder
24 ounces Miller Lite (680ml)
1 onion, quarters
4 cloves garlic, peeled
12 corn tortillas
Cooking oil spray
8 ounces Monterey jack cheese, shredded (1 cup)
Enchilada Sauce
6 quajillo chilies, seeded
1 tablespoon canola oil
1 onion, chopped
6 cloves garlic, chopped
1 cup chicken stock
1 can diced tomatoes, drained
2 teaspoons cumin
½ teaspoon dried oregano
2 tablespoons apple cider vinegar
½ teaspoon salt
Step 1
Preheat oven to 325°F (160°C). Heat oil in a large heavy-bottomed pot over high heat. Season pork with salt and sear until browned on all sides, about 3 to 5 minutes a side, then add Miller Lite, onion, and garlic. Cover and braise in the oven for 3 hours until the meat begins to fall off the bone. Remove from braising liquid and shred the pork.
Step 2
While the pork is braising, make the enchilada sauce. Soak chilies in hot water for 10 minutes. Heat oil in a sauté pan over medium heat and sauté onions and garlic until softened, add chicken stock and simmer for an additional 5 minutes. Place chilies, onion and stock mixture, tomatoes, cumin, oregano, vinegar, and salt in a blender and puree until smooth.
Step 3
Spray both sides of each tortilla with cooking spray and stack tortillas on top of each other. Wrap in a damp paper towel and microwave for 1 minute until tortillas are softened.
Step 4
Preheat oven to 375°F (160°C) and grease a 9x13-inch baking dish. Evenly pour half of the enchilada sauce on the bottom of the dish. Fill each tortilla with a portion of shredded pork and roll the tortilla around the pork. Repeat with remaining tortillas and place in the baking dish. Pour the remaining sauce over the enchiladas and top evenly with cheese. Bake for 25 minutes until cheese is melted and bubbly. Serve.
Notes: Pork and sauce can be made a day in advance and reheated before continuing with the recipe. Store pork in the braising liquid in the refrigerator until the enchiladas are ready to be rolled.
Serving Suggestions: Optional garnish: diced white onion. Serve with beans and rice, grilled vegetables, salad.
