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.
- 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
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.