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Baked Enchiladas
3 oz. dried California or New Mexico Chile Peppers
1 small pork loin
1 small onion
5 cloves garlic
1 pasilla pepper (fresh)
2 Jalapenos (fresh)
2 tomatoes peeled, seeded
1 small can green chilies
1 tsp cumin
2 tsp chili powder
salt to taste
pepper to taste
3 tbsp heavy cream
6 tbsp sour cream
1 tbsp cilantro,
1 cup cheese (queso chihuahua or sub Monterey Jack)
1/4 cup red onion chopped
12 corn tortillas
Slice the onion and place on grill or on broiler pan along with the fresh
pasilla and jalapeno peppers. Grill or broil on each side until
browned and soft. Remove seeds and veins from the grilled peppers.
Soak dried chilies in boiling water
for 5 minutes or so. Remove from water and set aside. Reserve the
liquid.
In same liquid, add pork cut into 2-3 pieces, garlic, onion, cumin, chili
powder, salt and pepper.
Simmer until pork shreds easily. Remove pork and set aside in bowl.
Reserve liquid.
Take the soaked chiles (remove seeds and veins), garlic and onion from
liquid, pasilla and one of the jalapeno peppers, tomatoes, 1/3 can of the
green chilies, heavy cream, and 3 tablespoons sour cream.
Place in food processor or blender and blend on high until smooth.
Add enough of the reserved liquid to make a smooth sauce.
Strain through a fine mesh strainer.
Combine the shredded pork with 3 tablespoons of sauce, 3 tablespoons sour
cream, minced red onion, one of the jalapeno peppers, 1/2 the cheese,
cilantro, and remaining canned green chilies (chopped).
Roll mixture in warmed corn tortillas.
Spread a thin layer of sauce on the bottom of a casserole dish.
Place filled tortillas in pan. Cover with sauce.
Bake at 400 degrees until hot and mixture is bubbling.
Put remaining cheese on top and return to the oven until cheese is melted.
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