Enchiladas de Cerdo Guajillo Recipe

Adriann Buchanan


  • 8 fresh corn tortillas
  • Vegetable oil
  • ½ onion, sliced thin
  • ½ cup diced Granny Smith apples
  • 8 ounces shredded Pork “Carnitas”
  • 1 ½ cup Salsa Guajillo
  • Salt and pepper
  • 2/3 cup shredded queso Chihuahua
  • ¼ cup crumbled queso Cotija
  • Sour cream, for garnish
  • Pico de gallo, for garnish
  • Fresh lime, for garnish
  • Fresh chopped cilantro, for garnish

This dish is far from authentic or traditional in content, flavor profile, and technique.  Originally created to appeal to the expat audience here in San Miguel de Allende (not very spicy), it has developed a following of both travelers and Mexican nationals alike.

The inspiration for this dish comes from many places: the pairing of pork chops and applesauce; the way that a good barbecue sauce accents slow smoked or roasted pork shoulder, and, most importantly, a genuine adoration of carnitas.

When creating the dish, several goals came to mind. First was the desire to have a full-flavored dish that would not overwhelm the somewhat delicate (by comparison) expat palate. We have several housemade hot sauces and salsas on hand at all times, and it is far easier to add heat than to try to mask it.

The second goal was to deliver the profound depth of flavor and beautiful contrasting textures associated with well-crafted carnitas yet alter the traditional preparation to be more health conscious. By using a three-stage cooking process (hard sear, braise, shallow fry), we have drastically reduced the fat content of this dish while not compromising any flavor. The pork process is relatively lengthy and, for a quick fix, you could substitute high-quality BBQ pulled pork. 


Soften the tortillas on both sides in a warm sauté pan using a small amount of vegetable oil. (This will prevent them from splitting or cracking.) Sauté the onions and apples over high heat until slightly browned and then reduce the heat. Add the carnitas and 2/3 of the Salsa Guajillo and simmer for 2-3 minutes over low heat. Taste and adjust seasoning accordingly.

Turn on the broiler. Wrap 1/8 of this mixture in each tortilla and arrange on a baking dish (splitting into groups of four will facilitate plating later). Top with the reserved salsa, both cheeses, and broil until cheese is well melted and just starting to brown. Split enchiladas between 2 plates and garnish with pico de gallo, sour cream, lime wedges, and chopped cilantro. 


Calories per serving:

865 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 98g 151%
  • Carbs 133g 44%
  • Saturated 35g 173%
  • Fiber 22g 90%
  • Trans 0g
  • Sugars 30g
  • Monounsaturated 44g
  • Polyunsaturated 12g
  • Protein 88g 176%
  • Cholesterol 265mg 88%
  • Sodium 3,910mg 163%
  • Calcium 1,153mg 115%
  • Magnesium 290mg 72%
  • Potassium 2,555mg 73%
  • Iron 7mg 37%
  • Zinc 12mg 77%
  • Phosphorus 1,816mg 259%
  • Vitamin A 219µg 24%
  • Vitamin C 13mg 22%
  • Thiamin (B1) 2mg 162%
  • Riboflavin (B2) 1mg 70%
  • Niacin (B3) 18mg 90%
  • Vitamin B6 2mg 117%
  • Folic Acid (B9) 46µg 12%
  • Vitamin B12 3µg 46%
  • Vitamin D 2µg 0%
  • Vitamin E 12mg 62%
  • Vitamin K 26µg 33%
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