Ground Pork Enchiladas with Two Sauces

Sometimes I get really hungry for Mexican food.  I like the spiciness, the warmth of cumin and cilantro, the play of meat, spice, and grains.

Generally, Mexican restaurants make it too salty for me, and often not as flavorful as I would like.  I think that Mexican food, real Mexican food has a clean, fresh flavor that bounces around in your mouth for awhile, rather than the heavy, greasy stuff that bounces around in your stomach for awhile.

I had 2 lbs of ground pork.  I generally make a tourtiere for Marc at Christmas but this year I didn’t for two reasons.  One, I just didn’t have time and, two, I have been really frustrated with him lately.  Yeah, I am just that childish.

So, with the ground pork I had I decided on enchiladas.  I knew the flavors I wanted to taste in the sauce but I was unsure of how authentic it would be.  still don’t know about authentic but I can tell you this…

It was GOOD.

I made about 28 enchiladas with this recipe.  They freeze well, you could technically make them, place them in your baking pan in a single layer, cover them with sauce and foil, and freeze for another time.  Just bake at 375 for probably an hour from a frozen state.

The actual yield of enchiladas will depend on how much meat and cheese you put in them.

Enchilada Sauce

If at all possible make this the day before.  The flavors with deepen and become more complex.  You can also simmer the sauce in a slow cooker if you like.

• 1/4 cup olive oil
• 1/4 cup New Mexico chili powder
• 1 tbs cocoa
• pinch of cinnamon
• 2 cups  organic or homemade tomato sauce
• water as needed to keep the sauce from scorching and to keep it the right consistency
• 1 1/2 teaspoon cumin seeds
• 4 cloves garlic, peeled and chopped
• 1/2 star anise
• 1 onion, peeled and chopped
• 1/2 teaspoon dried chipotle, chopped fine or to taste
• salt to taste

1. Saute the onion and chopped garlic in the oil until very soft.  Whisk in the cocoa and chili powder until smooth.
2. Add the tomato sauce, stirring constantly until smooth.
3. Cover and place on a low simmer, stirring once in awhile and checking to make sure that the sauce doesn’t scorch.
4. Grind the cumin seed and the star anise up in a herb or coffee grinder.  The taste will be much different than if you use preground.
5. Stir the chipotle, ground cumin seed, star anise, and cinnamon into the tomato mixture.
6. Simmer for about twenty minutes and check to see if it needs salt.  Adjust the salt and continue to simmer for about 30 more minutes.  You may need to uncover the pan so that the sauce reduces to a somewhat thick consistency.
7. Place the sauce in a blender and pulse until smooth.  Taste and adjust seasoning.

Sour Cream Sauce

• 1 lbs sour cream
• 2 tbs flour
• 1/4 lb pepper jack cheese, grated

1. Whisk the sour cream and flour together until smooth
2. heat until bubbly and add cheese
3. Stir until smooth.

Enchiladas

• 2 lbs ground pork, browned
• 1 onion, chopped and sauteed in olive oil
• Salt and pepper to taste
• Mild cheddar cheese, about 1 lbs grated
• 24 corn tortillas, heated until pliable
• 1/4-1/2 cup grated cheese for sprinkling on top

1. Take a hot tortilla and dip it in the red sauce
2. Lay it flat and put some of the pork and cheese on it
3. Roll it tightly and put in a baking pan
4. Repeat with all of the tortillas, making a single layer in the pan
5. Pour the remaining red sauce over half the enchiladas
6. Spoon the sour cream sauce over the other half of the enchiladas
7. Sprinkle with 1/2 cup cheese
8. Bake at 375 for about 30 minutes, or until heated through and cheese is melted.

image:(c) marye audet 2009