Cochinita Enchiladas

Herdez
Have you ever imagined having two delicious dishes in one? This Cochinita Enchiladas recipe is one of the best options you can prepare. For these Cochinita Pibil enchiladas, it is necessary to use pork leg and meat for the filling. Don't forget to serve with traditional pickled red onions and lettuce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 tub Herdez® hot sauce, 320g
  • 1/2 cups achiote, liquid
  • 1/4 cups orange juice
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon vegetable oil
  • 1/2 cups onion
  • 2 cups pork, cooked and shredded
  • 6 corn tortillas
  • lettuce, cut into julienne, for garnish
  • red onion, pickled, for garnish
  • orange, in wedges, for garnish
Preparation
15 mins
20 mins
Low
  • Heat the La Picante Herdez® Southeast Region Sauce in a pot over medium heat, add the liquid achiote, orange juice, season with salt and pepper, and cook until reduced. Remove and divide into two.
  • Heat a skillet over medium heat with the oil, sauté the onion and meat, add half of the reserved sauce, cook until combined and remove.
  • Heat a griddle over medium heat and warm the tortillas. Fill them with the meat and fold them like enchiladas.
  • Serve and drizzle with the remaining sauce, garnish with lettuce, pickled onions, and orange.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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