Chipotle Shredded Pork Enchiladas – Family Recipe from Muy Bueno Cookbook

by on May 5, 2011


Happy Cinco De Mayo! Today we’re celebrating with a guest recipe from some of our favorite ladies. Please welcome our guest writers today: Evangelina, Yvette and Veronica, the lovely ladies from Muy Bueno Cookbook.

Today they are sharing the write-up for their amazing stacked Chipotle Shredded Pork Enchiladas!! They are home-cooks from El Paso, Texas who share their love of family, culture and food on their wonderful blog.

Photography by Todd & Diane (that’s us) and this fabulous Recipe is from Muy Bueno Cookbook.

Veronica ~ For years my sister Yvette and I have talked about collecting some of our favorite family recipes and putting them into some kind of cookbook, primarily for our kids. We want them to remember exactly how our grandma Jesusita and our mother Evangelina made our favorite recipes.

Yvette and I have fond memories of family events and holidays and all the recipes that accompanied those special events. But most of the recipes were foods we ate everyday. Every recipe has its unique list of ingredients and flavorful story to tell. We never realized how deeply seeded our memories are and how emotional this journey would be for us.  Apparently one can’t exist without the other.

roasted tomatillos and tomatoes for enchilada sauce

As we travel through recipe after recipe, month after month, holiday after holiday, we are so glad we are taking the time to write it all down. It’s definitely a true labor of love.

After our grandmother, Jesusita passed away, Yvette and I each inherited one of her rolling pins. Grandma made everything from tortillas to empanadas with this simple kitchen tool and it brings tears to our hearts as we fondly recall the hours she logged on each rolling pin. Sheesh, if the rolling pins could talk.

We are not professionally trained cooks nor do we claim to have the best recipes but simply, our family’s recipes. Along this journey we’ve learned some stuff about cooking and every once in awhile we get an idea for a new recipe. Sometimes those recipes are really good…thanks to grandma, we know she is watching over us and maybe just maybe, she whispers sweet nothings into our ear to help us find our way around the kitchen.

Following is a sweet story of how my sister found her way around the kitchen and came up with a recipe. I’m sure she heard sweet nothings whispered into her ear that day

Yvette ~ We grew up eating cheese enchiladas every Friday and so I crave enchiladas often because it reminds me of home. One weekend my craving kicked into high gear and I was disappointed to discover that I did not have any chile pods to make our traditional red enchilada sauce.

While digging through the pantry I found a lonely can of chipotle peppers and knew I had to try to make enchilada sauce with it. My husband prefers shredded chicken in his enchiladas but suggested we substitute it for pork. I was hesitant at first because I’m a cheese enchilada kinda girl, but I set my stubborn Latina ways aside and we tried the pork.

The combination of flavors with smoky-spicy chipotle sauce and the tender shredded pork was a match made in heaven. My hubby and I loved it, we swooned over it, and like piggies we ate our stack of enchiladas without coming up for air. The next morning we raced to the kitchen to do it all over again, only this time we had the sauce over chilaquiles

don’t forget the margaritas! cheers!

Chipotle Shredded Pork Enchiladas

Yield: Serves 4-6

Total Time: 8 hours

Recipe and write up by the lovely ladies at Muy Bueno Cookbook. Taste tested, devoured, and photographed (not necessarily in that order) by us, White on Rice Couple. Warning: This recipe is spicy! If you are a wimp (ahem, I mean not a fan of spicy chile) then use half the can of chipotle peppers or add an additional can of tomato sauce. But don't forget that the spice in the sauce will get mellowed a touch when added to the tortillas, pork, and other fillings.

Time Saver: Set your slow cooker in the morning and shred the pork in the evening.

Ingredients:

Pork

  • 1 (2 pound) pork tenderloin, shredded *see instructions below
  • 1 (8 ounce) beer
  • 1 bay leaf

Sauce

  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (7 ounce) chipotle peppers in adobo sauce
  • 1 can (8 ounce) tomato sauce (depending on spice tolerance you may need an extra can)
  • 2 roma tomatoes, roasted *see instructions below
  • 4 tomatillos, husked, rinsed, and roasted *see instructions below
  • ½ large white onion, chopped
  • 2 garlic cloves
  • 1 tablespoon flour
  • ½ cup water
  • 1 tablespoon olive oil
  • Salt (to taste)

Enchiladas

  • ½ cup canola oil, for frying
  • 12 – 18 corn tortillas, preferably white
  • 1 medium white onion, diced
  • 1 1/2 cups shredded cheese (preferably Enchilado or Muenster)
  • 1/2 cup crema Mexicana or sour cream, for topping

Directions:

Shredded Pork

  1. Place the pork tenderloin and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6-8 hours.
  2. Discard the bay leaf. Remove the pork from the slow cooker and shred the meat. Set aside for assembly.

Roast Tomatoes and Tomatillos

  1. Arrange tomatoes and tomatillos on a baking sheet. Place your oven rack as close to the broiler as possible.
  2. Broil the tomatoes and tomatillos for about 20 minutes until softened, turning over after 10 minutes. If the skin has blackened remove it. Set aside.

For Sauce

  1. In a blender place the can of diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, roasted tomatoes and roasted tomatillos, chopped onion, garlic cloves, flour, and water. Puree until smooth.
  2. Heat olive oil in large skillet. Pour mixture into skillet and stir. Taste and season with salt, usually about 2 teaspoons. If sauce is too spicy, add an additional can of tomato sauce and stir. If sauce is too thick, add water until desired constancy is reached, making sure to add more salt if necessary.

Assembly

  1. In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels.
  2. Place lightly fried tortillas, one at a time, in pot of warm red sauce, turning to coat. Place coated tortillas on serving plate.
  3. Layer each tortilla with cooked pork, grated cheese, and onions. Repeat layering until stacked three to four tortillas. Serve with a dollop of crema or sour cream and your favorite side dish.

Our family prefers our enchiladas stacked, but if you are cooking for a large group, oven style might be the way to go.

Oven Style

Preheat oven to 350 degrees.

  1. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels.
  2. Fill with cooked pork, cheese, and onion. Roll, placing seam side down in baking dish side by side in a single layer and pour 2 cups of the sauce over enchiladas.
  3. Sprinkle with more grated cheese and bake until warm, about 15 – 20 minutes.

  4. Garnish with a dollop of crema or sour cream and your favorite side dish.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 27 comments… read them below or add one }

1 Jessica @ How Sweet May 5, 2011 at 3:42 am

This is my dream meal. Delicious.

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2 Averie (LoveVeggiesAndYoga) May 5, 2011 at 4:16 am

Beautiful!!!! The recipe and the photography..stunning!

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3 Boulder Locavore May 5, 2011 at 5:16 am

What a star crossed post for me! I had the pleasure of meeitng Yvette and her darling mom at our local Denver Front Range Food Blogger Meet Up two months ago now (I think). I loved the idea of their multigenerational cookbook and multi-geographical blog. She’s heading up the local Share our Strength Bake Sale as well.

This IS my favorite food in the entire world and so learning more about the background (loved the rolling pin; those items are the most treasured from loved ones passed, well used and integrated into our daily routines) was great paired with the beatiful photography of Todd and Diane. Really what more could a person hope for in starting their day! A beautiful match up. Thank you.

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4 Blog is the New Black May 5, 2011 at 5:18 am

Beautiful- what a great cinco meal!

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5 Robin May 5, 2011 at 5:58 am

Yum. I’ll be a little late for Cinco de Mayo, but I’m definitely going to make these soon!

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6 TheKitchenWitch May 5, 2011 at 6:46 am

I’m a spice fiend, so I am definitely bookmarking this! I also, apparently, am a total dork, because I’d forgotten it was Cinco de Mayo, and this girl *never* misses an occasion for a margarita. Cheers!

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7 Kiran @ KiranTarun.com May 5, 2011 at 7:19 am

Holy yum! Love how droolicious the recipe looks! I’ve never tried a Meyer Lemon Margarita, what a great idea :)

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8 Soma May 5, 2011 at 8:21 am

Oh what a lip smacking meal. The awesome drink is calling my name too.

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9 Diana May 5, 2011 at 10:15 am

That looks so incredible. Happy Cinco de Mayo!

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10 Snippets of Thyme May 5, 2011 at 12:39 pm

These look quite savory! I am planning a gathering for my husband’s work friends next weekend. I am stressed! I am thinking of doing an all-Mexican menu since we are new to Texas. His work mates are very global but half are vegetarian. I think I’m going to go with the Mexican theme. I would love to learn how to make a few mixed drinks like in your photos. Beautiful shots!

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11 Kimmy @ Lighter and Local May 5, 2011 at 2:51 pm

Oh simply beautiful. I love the stacks, so gorgeous.

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12 Heidi / foodiecrush May 5, 2011 at 9:22 pm

Stunning photos and styling and the rcipe looks like an Instant keeper. I love, love, love chipotles and so prefer pork over beef plus it looks like a perfect weeknight meal with the slow cooker pork. Looking forward to becoming a fan of Yvette & Veronica’s blog.

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13 Nikki @Pennies on a Platter May 6, 2011 at 7:55 am

Thanks for the beautiful stories. The stacked enchiladas look amazing and I love shredded pork. I can’t wait to try this version and looking further into Muy Bueno Cooking.

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14 Yvette May 6, 2011 at 9:50 am

Todd and Diane…WOW! I don’t even know where to start. Words cannot express how happy we were when you asked us to share a recipe. We have admired your blog and photography for so long and we look forward to meeting you soon. Thank you so much for believing in our story and trusting us enough to make one of our recipes. The magic you created with our dish is beyond magical, and the margarita that accompanies it is a match made in heaven. Muuuuy Bueno!!!

You both are angels and we are forever grateful. You are quite the talented power couple with an amazing gift. We hope that once our cookbook is published you will help us launch it with a book trailer video — I can only imagine the magic you’d create!!!

Thanks again!!!

Abrazos y Besos,
~Yvette, Veronica, and Vangie

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15 Amanda May 6, 2011 at 6:12 pm

Hold the phones. This looks incredible. And incredibly authentic. It’s going straight to the top of my “to make” list, and these lovely ladies’ blog is going straight to my Reader. Thanks for sharing!

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16 Gilda Claudine May 6, 2011 at 8:31 pm

Felicidades to you ladies at Muy Bueno Cooking! Very cool! And the photography here is spectacular. Hope to find some time to try the recipe–looks like one I can easily add to my list of favorite comfort foods.

GCK

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17 Shawnda May 8, 2011 at 8:33 pm

Oh my gosh, that looks absolutely amazing! Thanks for sharing such a wonderful story.

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18 grace May 9, 2011 at 12:51 am

muy bueno is right! what a gorgeously presented version of enchiladas–well done!

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19 Kevin (Closet Cooking) May 11, 2011 at 6:05 pm

Those enchiladas stacks look so good!

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20 Marysol May 12, 2011 at 2:06 pm

Dios mío. The recipe sounds simple, but the photos drew me in!

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21 Jenny Rita May 14, 2011 at 8:07 pm

Wonderful recipe! I love a good enchilada. One of my favorite dishes is Avocado Enchiladas Vegetarian Style with Cilantro Lime Cream Sauce. Yummm…

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22 marla May 16, 2011 at 9:28 pm

Such a fun guest post. Thanks for sharing these lovely ladies and their enchilada recipe with us :)

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23 Monica May 27, 2011 at 4:33 am

Wow! That looks so delish! My mouth is watering at 7 am. Will have to give this dish a try this weekend. Thanks for sharing, and kudos to Muy Bueno Cookbook ladies for coming up with this recipe!

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24 Kristen Hess June 7, 2011 at 9:13 am

Yum! I LOVE LOVE LOVE Enchiladas – this is a great version of them! Had some amazing Tacos at Gueros in Austin too – again, great meeting you and Todd at IACP Conf! x Kristen

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25 Nikki @Pennies on a Platter June 21, 2011 at 8:30 pm

Made these tonight, and although they turned my kitchen into a disaster, it was well worth it! Thank you!

And…yes, the sauce is spicy. I even added the extra can of tomato sauce, but still a little spicier than I can usually handle. I think I’ll hold back a little on the spice next time. :)

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26 Chili July 1, 2011 at 8:08 am

These enchiladas look amazing!! I love your photography. Beautiful.

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27 guy hyde August 22, 2012 at 11:54 am

Outstanding! This brings back great memories of my college days in Lubbock, Texas. I worked for 2 years at a Mexican Restaurant there while in school. They served their enchilada dinners stacked also. They even included a layer with refried beans. The complete meal!

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