Okay, let’s get a few things straight here. There are ten thousand “authentic” enchilada sauce recipes. Like any regional dish, everybody has their own recipe which is similar or very different from the people down the street. So there is no “real” enchilada sauce.
That being said, it is pretty much agreed that if you are talking about being reasonably authentic about Mexican cooking, no enchilada sauce has tomatoes in it. It’s a chile sauce, not a tomato sauce.
That also being said, this is a tomato based sauce which qualifies it as maybe being Tex-Mex. I’m sure plenty would dispute that.
And all that being said, this is an excellent tasting recipe. So if you decide to whirr it up, just call it a “Southwestern” style, enchilada.
Most people aren’t experts and won’t know the difference anyway.
- 1 (2 pound) pork tenderloin, shredded *see instructions below
- 1 (8 ounce) beer
- 1 bay leaf
- 1 can (14.5 ounces) diced tomatoes
- 2 chipotle peppers in adobo sauce
- 1 – 2 can (8 ounce) tomato sauce (depending on spice tolerance)
- 2 roma tomatoes, roasted *see instructions below
- 4 tomatillos, husked, rinsed, and roasted *see instructions below
- ½ large white onion, chopped
- 2 garlic cloves
- 1 tablespoon flour
- ½ cup water
- 1 tablespoon olive oil
- Salt (to taste)
- ½ cup canola oil, for frying
- 12 – 18 corn tortillas, preferably white
- 1 medium white onion, diced
- 1 1/2 cups shredded cheese (preferably Enchilado or Muenster)Use whatever you like
- 1/2 cup crema Mexicana or sour cream, for topping
- Place the pork tenderloin and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6-8 hours.
- Discard the bay leaf. Remove the pork from the slow cooker and shred the meat. Set aside for assembly.
- Arrange tomatoes and tomatillos on a baking sheet. Place your oven rack as close to the broiler as possible.
- Broil the tomatoes and tomatillos for about 20 minutes until softened, turning over after 10 minutes. If the skin has blackened remove it. Set aside.
- In a blender place the can of diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, roasted tomatoes and roasted tomatillos, chopped onion, garlic cloves, flour, and water. Puree until smooth.
- Heat olive oil in large skillet. Pour mixture into skillet and stir. Taste and season with salt, usually about 2 teaspoons. If sauce is too spicy, add an additional can of tomato sauce and stir. If sauce is too thick, add water until desired constancy is reached, making sure to add more salt if necessary.
- In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels.
- Place lightly fried tortillas, one at a time, in pot of warm red sauce, turning to coat. Place coated tortillas on serving plate.
- Fill with some of the shredded pork, some grated cheese and onions. Roll up and place in a 9 x 13 baking dish that has been oiled. Continue until the dish is filled. Ladle the sauce over the top and scatter plenty of cheese on top.
- Bake in a preheated 350° oven for about 20-30 minutes or until cheese has melted and sauce is bubbly.
NOTES: You may have leftover sauce. Just freeze it for another use. The original recipe had this done as layered stacks. I prefer the roll. Also, I cut back on the chipotles which can be intense to the novice chile eater. More tomatoes is the way to tame this down if you find yours too hot.
SOURCE: White on Rice Couple