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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
- Vegetable oil
- 2 tablespoons
- Onion
- 1 medium, finely chopped
- Garlic
- 3 cloves, minced
- Tomato sauce
- 2 cups
- Chicken broth
- 1 cup
- Ground cumin
- 1 teaspoon
- Dried oregano
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
- Corn tortillas
- 12
- Chicharrón (pork cracklings)
- 2 cups, crushed
- Queso fresco
- 1 cup, crumbled
- Fresh cilantro
- 1/2 cup, chopped (for garnish)
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.
Dietary Information
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
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