A couple days ago, I was dying to make something different for supper. It seems like we get stuck in a rut sometimes, and everything we make tastes the same. I guess maybe it wouldn’t seem that was to someone from the “outside” but it does seem that way to us. I had a pork roast layed out to thaw, but had no plan for it yet, so I looked around online for a bit (yes, we have internet again now) for new ideas. And here’s what I came up with!
Pork Enchiladas are yummy (Dad’s still talking about them…) and these took only minutes to make. Yep…just minutes. 210 minutes, to be exact. So if you want to make these, I suggest starting in plenty of time! But then again, I guess there are different ideas of “homemade” food. I believe most people would consider cooking the meat and veggies, wrapping them in packaged tortilla shells, and covering them in canned enchilada sauce to be cooking homemade food. That’s not me, though, or my idea of homemade, so here’s what I did!
To start out, I felt like I needed another recipe for corn tortillas. I used to make a different recipe that the one I’ve posted before, and it had cornmeal in it, but it was really a pain to make. The dough wasn’t dough at all, but rather more like batter. You would pour it into a hot skillet, but then the first batter to hit the skillet would be too done before the edges were done, and more painful side effects that made the process very unpleasant and aggravating. I haven’t made them ever since I started making this great recipe. (Sorry...broken link for an old recipe...will work on it!) However, my standard recipe has no cornmeal or corn flour in it, and I really felt like I needed a corn tortilla for enchiladas, After researching a bit, I found a recipe, and I made it, taking pictures along the way for all of my fine blog readers. You readers of my fine blog. You fine readers of my blog. Fine, you readers of my blog. Ok, moving on…
It was a complete and total flop. I made the corn tortilla recipe, and they were impossible to roll out. You think I’m kidding?
It’s easier to cut the meat if it is still a little frozen…
ALWAYS use a VERY sharp knife. The sharpness of said utensil is essential to the happiness and wellbeing of the chef.
Now see…you should always read all of my blog, because you never know when a few tips such as the ones I’ve just given will be hidden in the depths of a post. And I know you certainly don’t want to miss them!
I browned the pork quickly, in my cast iron skillet. I seasoned it a little with Tony Chachere’s, then added a little water and covered it. I wanted it to simmer for a long time so it wouldn’t be tough. If it were tough, my mama might kill me.
I measured all the different spices into this bowl, so it would be easier to add them to my water. The spices are as follows:
1/2 cup chili powder
2 tsp ground cumin
4 tsp garlic powder
1 1/2 tsp salt
1 pinch cinnamon
1 tsp sugar
You need 4 cups of boiling water. Your goal is to keep the water boiling while adding the spices, and to add them slowly, to prevent clumping.
I stir-fried onion, bell pepper, tomatoes (skins removed and sliced,) and crushed garlic, and then added the pork…
Let it drip a bit…