From DN Recipes by David Nagy · Food & Beverage

Pork Enchiladas Al Pastor

Published

Pork Enchiladas Al Pastor Inspired
Inspired by our favourite tacos, these Al Pastor style Pork Enchiladas consists of a spicy and bright pork filling, with pineapple, red onion, and cheese, then smothered in a green enchilada sauce, more cheese and then baked in the oven to perfection.
Servings: 8 servings  Prep Time  20 mins  Cook Time 40 mins

Ingredients
Green Enchilada Sauce
  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 2 jalapeno peppers seeds removed and diced
  • 4 cloves garlic chopped
  • 1 cup chicken stock
  • 1/2 cup sour cream (optional)
  • 2 cups canned green chilis
  • 1 lime juiced
  • 2 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Enchiladas
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 tablespoon extra virgin olive oil
  • 1 ½ lbs pork tenderloin ¼ inch cubed
  • 1 teaspoon dried oregano
  • ⅓ cup pineapple juice* see notes
  • ¼ cup white vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 6-8 flour tortillas
  • 1 cup pineapple diced
  • ½ red onion sliced
  • 300 g mild cheddar cheese grated
Garnish
  • ½ cup crumbled cotija cheese
  • ½ cup diced pineapple
  • ⅓ cup diced red onion
  • ⅓ cup chopped cilantro

Instructions
  1. Preheat oven to 375° F.
  2. Make the green enchilada sauce: Place a skillet on medium-high heat with 1 tablespoon of oil. Add the onion and jalapeño peppers and sauté for 3-4 minutes, until the onions are translucent. Add the garlic and cook for an additional 1 minute. Transfer to a blender and add chicken stock, green chilis, lime juice, cumin, sour cream, salt and pepper.
  3. Return the skillet to medium-high heat with 1 tablespoon of oil. In a small bowl, mix chili powder and cumin with ¼ cup of water to form a thin paste. Once the oil in the pan begins to smoke, carefully pour in the spice paste and cook, stirring continuously for 1 minute, until thickened and dark. Add the pork, a little bit at a time, and cook until browned and caramelized on all sides, about 6-8 minutes. Sprinkle on the oregano, then pour in the pineapple juice and vinegar to deglaze the pan. Cook until the liquid has evaporated, then season with salt and pepper.
  4. With a tortilla on a flat surface, spoon on a couple tablespoons of green enchilada sauce and spread evenly. Next, add a couple spoonfuls of the pork and lay across a single line slightly off-centre. Top with some sliced red onion, and a couple spoons of pineapple. Finally, sprinkle with grated cheddar cheese and roll the tortilla fairly tight. The enchilada should be a little more than 1 inch in diameter. Transfer to a 9 x 13, or similar sized casserole dish.
  5. Once all the enchiladas are assembled. Pour remaining green enchilada sauce on top and spread evenly. Sprinkle with remaining cheddar cheese then place in the preheated oven to bake for 30 minutes, until the cheese is melted, bubbly, and the edges begin to brown.
  6. Top with a sprinkling of cotija cheese, some diced red onion, pineapple, and cilantro, if you like it.