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I'm slow cooking a well spiced pork but which will be later shredded for enchiladas. My question is, after reading enchilada recipes off of the chow site, what do people put in the corn tortillas? My plan is to quick fry the tortillas in a little oil first. Next I was going to mix the shredded pork with some cilantro, corn cornels, salt, diced onion and shredded cheddar cheese. I might add some chili powder, cumin, onion powder and granulated garlic (These are some of the ingredients in the dry rub on the pork butt) depending on how the pork tastes after cooking. I have the enchilada sauce to top everything off before cooking in the oven. I’m I going in a wrong direction here?

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  1. What time should I be over for dinner?

    1. sounds like you are right on time with what you got going on. Unless you have some home blend, however, I'd ditch the chili powder. Unless you are talking about some kind of ground chile peppers. Something like Mcormick Chili Powder or other grocery store spice blends do not belong in a real cook's cupboard. You have salt and cumin already, no need to add stale cumin, and random spices - mostly salt (which is what most chili powder is.)

      1 Reply
      1. re: gordeaux

        The chili powder in question is ancho only, (I love making chili) but I must admit I do have a chili powder blend in my pantry. It’s for my daughter to play with, when she starts “experimenting” from here cookbooks. I’ve seen to much stuff go down the drain. When she gets better I’ll let her use my stuff.

      2. I might add sliced black olives.

        1 Reply
        1. re: Sam Fujisaka

          Sounds great, I'll add a little to the meat mixture and maybe sprinkle a few in the cheese that will be melted on top of everything as kind of a garnish.

        2. I make enchiladas fairly frequently and the only thing you are doing massively different than the method I use is not dipping your tortillas in the enchilada sauce prior to filling and rolling them.

          Just for the record, the very old traditional Mexican (at least in the states of Baja California and Chihuahua) and southhwestern U.S. method of making enchiladas was to FIRST dip the tortilla in the sauce, THEN fry it in hot lard, fill and roll... or stack, as the case may be. And that method was absolutely magnifient in the olden days when the cocina was on the patio and nobody gave a damn how spattered the walls and floor became. I have tried it. It does give a different flavor than frying, then dipping, but unless you are some sort of obsessive compulsive who lives to wash down every horizontal and vertical surface in your kitchen after cooking, do the fry and dip method.

          When my enchiladas are all rolled and set out in a lightly oiled Pyrex baking dish, I pour the remaining enchilada sauce over them. Sometimes it's a green sauce, probably for enchiladas Suiza, in which case I also add a layer of slightly thinned sour cream with a scattering of grated Swiss cheese and green onion rings from the greens, then bake. For enchiladas with red sauce, I usually just top with more sauce and a sprinkling of cheese before baking.

          I don't think you'll really need the onion powder with the diced onions. But who knows? It might be just the right touch. Have fun!

          1 Reply
          1. re: Caroline1

            Thanks for the advice. My wife has a house cleaning disorder so the dip then fry is out of the question. I would have to do that outside or when she’s not home. I’ll probably get busted anyway, she’ll find the smallest minuscule trace and bring it to my attention.

          2. I vote with Caroline. Tell your wife to stand at the side and she can clean up when you're done - dip, then fry. That's the authentic taste for enchiladas. They DO NOT have to splatter all over the place. That's what splatter screens on your skillet prevent, after all....

            1 Reply
            1. re: KiltedCook

              NO!!! Tim, YOU can clean up after if necessary.

              On the other hand, the standard way to put together enchiladas is just heat the tortills until pliable, dip in sauce, and wrap. No need for any mess.

            2. Personally, all I would add to the pork on filling the enchiladas is chopped onion, andd maybe some chopped cilantro, assuming the flavor is nice to begin with. Fry and dip the tortillas, fill, add the rest of the sauce and some grated cheese. I think that should do it!

              1. I suggest adding a bit of queso fresco inside the enchiladas along with the other ingredients as you roll them. You have enough moisture outside, but not enough inside.

                1. Sounds like you're pointed in the right direction. I'd skip the corn kernels, but hey, I'm a traditionalist.

                  As for other additions, my favorite pork enchiladas have some chipotle en adobo mixed with the meat. Don't know what sauce you're using, so can't speak to how they'd get along, but the flavor goes great with slow-cooked pork and the adobo sauce adds moisture.

                  Other than that, I'd just suggest that you provide some textural contrast. I like to top my enchiladas with shredded cabbage, sliced radishes, quick-pickled carrots, and/or other crunchy bits (either plain or dressed with a little oil, vinegar, and crumbled Mexican oregano), and a dollop of crema for something cool and creamy.

                  1. I made them tonight Red Sauce, Yes you want to dip then fry then fill. The only thing I do different is I don't top the enchilada with cheese until they are finished in the oven then I put the cheese and onion otop for about 3 min. It stays very creamy that way,. Also I would not put the corn or extra spice in the meat mixture. I would do cheese meat and chopped fresh onion. I did mine with left over taco meat tonight delosh.

                    1. Thanks all - They came out great! I dipped after frying becauce I didn't thing I had enough time before my wife got home from work to clean up that is.