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Alejandra

Alejandra Cota

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Pork Tacos Enchilados

2 h
2 h 30 min
Easy
20
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Although classic carnitas tacos will never go out of style, this recipe for Pork Tacos Enchilados will be a great option to cook on a weekend. The pork carnitas should be fried in lard with orange soda. When you serve the carnitas, you must make sure they are completely drained to avoid that the tortilla becomes soaked and the enchilada is undone. You can serve them with cheese, radish, cilantro, avocado and purple onions.
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Ingredients

10 servings
  • 7 pieces of guajillo chili pepper deveined, seedless and soaked, for the marinade
  • 2 pieces of ancho chili pepper deveined, seedless and soaked, for the marinade
  • 1/2 piece of onion roasted, for the marinade
  • 3 cloves of garlic roasted, for the marinade
  • 1 tablespoon of allspices for the marinade
  • 1 tablespoon of cumin whole, for the marinade
  • 1 tablespoon of oregano for the marinade
  • 1 tablespoon of sea salt for the marinade
  • 1/4 of Cup of orange juice for the marinade
  • 1/4 of Cup of beer for the marinade
  • 2 kilos of Pork Meat 3kg rib, leg, loin
  • 1 Cup of lard
  • 1/4 of Cup of Orange soda
  • 1 head of garlic
  • 1 piece of White onion cut in half
  • 1 piece of orange cut in half
  • enough of vegetable oil
  • enough of Corn tortillas
  • 1 Cup of Chihuahua cheese fallen apart
  • 1 Cup of avocado cut into segments
  • 1/4 of Cup of radish cut into slices
  • 1/2 Cup of White onion cut in hoops
  • 1/2 piece of red onion filleted
  • enough of fresh coriander
  • enough of serrano pepper cut into slices

    Preparation

    For the adobo, liquefy the guajillo chile with the chile ancho, the water flavored by the chie, the onion, the garlic, the fat pepper, the whole cumin, the oregano, the grain salt, the orange juice and the beer until obtaining a smooth marinade. Strain and divide in two.
    Pour half of the marinade over the pork and marina for about an hour in refrigeration.
    Heat a deep skillet over high heat with the lard, fry the marinated meat until it is browned and add the orange soda, the garlic head, the white onion and the orange. Let it boil and lower to medium heat.
    Cook the carnitas for 2 to 3 hours, stirring constantly, and when they become bright and the meat is easily shredded, remove from the pot and cut the meat into fine bits. Set aside hot.
    Heat a comal over medium heat with a little oil, submerge each tortilla in the marinade you previously reserved and cook on the comal.
    Fill the tortillas with the carnitas and form tacos. Place your taquitos in a refractory, serve with cheese, avocado, radishes, onion and fresh cilantro. Serve with more sauce and lemon.

    PRESENTATION

    Serve with cheese, radish, cilantro, avocado and purple onions.

    TIPS

    You will know that carnitas are ready when the meat starts falling apart. So that the tortilla does not fall apart, it is important that you fry it in hot oil, drain it on absorbent paper and then soak it with the marinade and heat it on the lightly greased comal.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    681
    kcal
    34%
    Carbohydrates
    9.3
    g
    3.1%
    Proteins
    58.7
    g
    117%
    Lipids
    44.4
    g
    68%
    Fiber
    3.2
    g
    6.3%
    Sugar
    3.9
    g
    4.3%
    Cholesterol
    196
    mg
    65%
    Esha
    Rate this tip
    Ratings (1)
    Fernando Hernandez
    31/05/2019 09:32:08
    Pufff que sabor tan exquisito con esas tortillas enchiladas

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