Enchiladas Carnitas Recipes

Steps:

• Combine pork, garlic and salt in a 10-inch cast-iron skillet. Add 2 cups water; bring to a boil. Reduce heat and simmer, turning occasionally, until water has evaporated, about 1 hour; pork will begin to brown in its own fat. (If using leaner part of shoulder, add 1 to 2 tablespoons safflower oil.) Increase heat to medium and cook pork on all sides, turning and scraping up crisp bits with a spatula, until browned and tender, about 15 minutes. Coarsely shred with two forks.

Steps:

• Cut the pork meat into 1 1/2" cubes
• Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.
• Stir frequently during this step.
• Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
• Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
• Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
• Cool and shred the meat mixture.
• Lightly fry the tortillas in oil on each side until soft.
• Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
• Top with the enchilada sauce and any remaining cheese.
• Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
• Remove from oven.
• [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]
• Serve at once.