Impromptu Enchiladas

I love enchiladas with all its cheesy gooeyness and hidden bundle within, from the traditional to the novel, from the barebones to the inhumanely stuffed.

This particular recipe came from usual staples in my kitchen, either already sitting in my pantry or hiding in my fridge. The only ingredient I had to purchase when I made this was the flour tortillas at my local grocers.

Makes 4 servings

Ingredients

• 4 wheat flour tortillas
• 1 lb ground pork
• 5 cloves garlic- minced
• 1/2 onion- diced
• 1/2 tbs Adobo seasoning
• 1 tsp ground cumin
• 1 tsp ground black pepper
• juice of quarter of a lime
• 1 1/2 tbs sugar- brown or white
• 1 cup shredded melting cheese- Monterrey, Manchego, Queso Blanco, Oaxaca, etc.
• 2 cups marinara sauce (or more if prefer)
• 1 cup canned or fresh tomatoes (optional)- crushed or diced
• 1/2 cup cider vinegar
• 1/4 cup sliced chili peppers plus a few pieces- Jalepeno, Poblano, Thai bird chili, anything hot
• extra virgin olive oil

Instructions

Chili Pepper Vinegar:

1.    In a bowl, combine the cider vinegar, 1/4 cup sliced chili peppers, and 1 tbs sugar. Set aside to marinade for at least 30 minutes.

Meat Filling:

1.   In a skillet or pan, add oil and 3 cloves portion of the minced garlic. Sweat over low fire, without burning the garlic.

2.   Turn the heat up to high and add the diced onions. Sautee till the onions are slightly transparent and soft.

3.   Add ground pork and quickly sautee. Add Adobo, cumin, black pepper, lime juice, rest of chili peppers, and 1/2 tbs of sugar. Sautee till pork is browned. Set aside.

Tomato Sauce:  

1.   In a saucepan, add some oil and 2 cloves portion of the minced garlic. Roast it over low fire till golden but not burned.

2.   Turn the heat to medium and add the marinara sauce and tomatoes if using.

3.   Let it rise to a boil then simmer till tomatoes are soft. Turn off fire. Add all the liquid from the Chili Pepper Vinegar into the pot. Stir to blend.

Assembling:

1.   Preheat oven to 300 degrees F.

2.   Spread 1/4 of the meat filling along the center of one tortilla. Add some cheese alongside the meat. Roll into cigarette shape.  Repeat for the rest of the tortillas.

3.   Put in baking pan. Spread the top generously with more shredded cheese.

4.   Pour the spicy tomato sauce over everything.

5.   Sprinkle the vinegared chilis evenly on top.

6.   Bake for 5-7 minutes or until cheese is completely melted.



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