The smoky flavor of the pork somehow came through even more strongly in the enchiladas than in the sandwiches we had over the weekend, perhaps because of the cheese counterpoint. They came out really good.
I used Mark Bittman’s enchilada sauce from (ironically) How to Cook Everything Vegetarian. While you can get it canned, it’s much better if you make it yourself (in this case, using Spicehound’s dried Ancho chillies). Another tip (from Bittman again) is to lightly fry the corn tortillas in oil to soften them before filling.
Once you have your sauce and filling ready, these are pretty easy to make. Layer some sauce on the bottom, fry the tortillas, fill them with cheese (and whatever else), and top with more sauce and cheese. I assembled the dish on Sunday and cooked it a couple days later, for 30 minutes in a 350 degree oven. The pork was from the West Side Market, and the rice pilaf and refried beans were basically Bittman’s recipes.
I discovered the hard way last weekend that smoking is a lot slower in cold weather. The pork took over 8 hours in the smoker, at which point I ran out of wood and charcoal. And, after a couple more hours in the oven, it was really good but even then didn’t quite get to the 195 degree internal temperature recommended in the recipe.
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