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| Smoked Pork Enchiladas |
| Yields: 10 servings |
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| INGREDIENTS |
6 lb pork loin
1 lb green chiles, canned, diced
corn tortillas, six-inch
2 lb basamati rice
2 bay leaf, whole
2 qt chicken stock or vegetable stock
2 T cumin, toasted
1 oz sour cream
1 oz hot house cucumber, julienne
1 1/2 C cheddar cheese, grated
4 oz enchilada sauce (see recipe)
1 T cilantro, chopped
1 oz pico de gallo (see recipe)
to taste salt and pepper
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| INGREDIENTS: ENCHILADA SAUCE |
5 roma tomatoes
6 garlic cloves
1 yellow onion, chopped
2 oz tomato paste
2 qt chicken or vegetable stock
1 C chili powder
to taste salt and pepper
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| METHOD |
| Smoke the pork loin in a cold or hot smoker for 30 to 45 minutes.
If you do not have a smoker then you do not have to smoke pork
loin.
Remove pork loin and season with salt and pepper.
Roast the pork loin in the oven for 2 hours at 350 degrees.
Remove and cool in the walk-in.
Dice the pork into large cubes, then grind in a robo coupe.
Mix with the green chiles and salt and pepper.
Submerge the tortillas into some canola oil or olive oil that has
been slightly heated.
Place some of the pork mixture onto a tortilla and roll.
For the basamati rice, place the rice and bay leaves into a pot
and cover with the chicken or vegetable stock.
Cook on high heat until all liquid is absorbed. Place the rice
onto a sheet pan and add the toasted cumin. Mix thoroughly
and set aside.
When ready to serve, place four of the enchiladas into a sauté
pan and cover with enchilada sauce.
PLace into a 350 degree oven for about five minutes. Cover the
enchiladas with the cheddar cheese and put back in the oven for
another 2 minutes.
Reheat the rice in a sauté´pan with a little stock, salt, pepper
and cilantro. Place onto a plate and then put the enchiladas
on top of the rice.
Garnish with sour cream, pico de gallo and julienne cucumber. |
| METHOD: ENCHILADA SAUCE |
| Char the tomatoes on the grill on all sides. Add this and the rest
Purée in a blender until smooth. Thicken with a roux if needed
(equal parts clarified butter and all-purpose flour).
Strain through a fine strainer. Season with salt and pepper to taste. |
| INGREDIENTS: PICO DE GALLO |
10 tomatoes, diced small
1 red onion, diced small
3 jalapeño, diced fine
1/2 bunch cilantro, chopped
3 limes, juice from
to taste salt and pepper
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| METHOD: PICO DE GALLO |
| Combine all ingredients together in a mixing bowl and season with
salt and pepper to taste. |
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