Ingredients:
1 Pound Cooked Shredded Pork Roast Or Butt
1 Can Tomato Sauce
2 Cloves Garlic, Minced
1 Teaspoon Dried Oregano
1/2 Teaspoon Ground Cumin
1/4 Teaspoon ground Cloves
3 Tablespoons Lard Or Oil
1 Tablespoon Flour
1 Can Red Chili Sauce
1/2 Teaspoon Salt
To Assemble:
1 Dozen Corn Or Flour Tortillas
Oil 1/4 Inch Deep
1/4 Pound Your Favorite Cheese
Sour Cream
Chopped Green Onions
Cilantro
Whole Olives
Information:
Serving Size 6
375 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
Place the tomato sauce, garlic, oregano, cumin and cloves in a blender of food processor, and blend briefly. In a skillet heat the lard over medium heat, add flour, and lightly saute, stirring. Add the tomato puree and fry for 3 minutes, stirring constantly. Slowly stir in the red chili sauce and shredded pork. Bring to a boil, stirring constantly, reduce heat and simmer 5 minutes.
Enchilada Assembly:
Preheat oven to 350 degrees. Heat oil in a skillet over high heat to 400 degrees, fry each tortillas, one at a time, only long enough to soften it. Lift the tortilla with tongs and move it into the warm sauce. Turn to coat both sides of tortilla, then lift to a plate. Place some of the prepared filling across the middle of the tortilla, roll, and place seam side down in a large baking pan. Repeat until all tortillas are filled and rolled. Spoon a small amount of the remaining sauce across the length of the enchilada, paying particular attention to coating the ends. Sprinkle the grated cheese over the enchiladas, over the pan tightly with foil, and bake until the enchiladas are heated through and cheese has melted usually 25-30 minutes. Garnish with toppings and serve.
