Teresa's Recipes
Enchiladas de Chicharrón
Dive into the vibrant world of Mexican cuisine with these Enchiladas de Chicharrón! Each bite offers a delightful combination of crispy pork cracklings wrapped in soft, golden corn tortillas, all drenched in a rich, aromatic tomato sauce infused with garlic and spices. Topped with crumbled queso fresco and a sprinkle of fresh cilantro, these enchiladas are a celebration of flavors and textures that pays homage to traditional recipes passed down through generations. Perfect for family gatherings or a special occasion, this dish will transport you straight to the heart of Mexico!
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 2 cups Tomato sauce
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Black pepper
- 12 Corn tortillas
- 2 cups, crushed Chicharrón (pork cracklings)
- 1 cup, crumbled Queso fresco
- 1/2 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Stir in the tomato sauce, chicken broth, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld beautifully.
- In a separate skillet, heat a small amount of vegetable oil over medium heat. Quickly dip each corn tortilla in the sauce to lightly coat, then place it in the skillet for a few seconds to soften it, making it pliable.
- Remove the tortilla from the skillet and place it on a plate. Fill each tortilla with a generous spoonful of crushed chicharrón, roll it up tightly, and place it seam-side down in a greased baking dish.
- Repeat the process with the remaining tortillas and chicharrón, arranging them in a single layer in the baking dish.
- Pour the remaining sauce evenly over the enchiladas, ensuring they are well coated.
- Sprinkle the crumbled queso fresco generously over the top of the enchiladas.
- Bake in the preheated oven for 20 minutes or until the enchiladas are heated through and the cheese is melted and slightly golden.
- Garnish with fresh chopped cilantro before serving for a burst of flavor.
Tips
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the tomato sauce.
- Feel free to substitute the chicharrón with shredded chicken or beef for a different flavor profile.
- Serve with a side of Mexican rice and refried beans for a complete meal.