Carnitas Enchiladas Recipe

As I pulled the tender, citrus-infused pork from the oven, the fragrance filled my kitchen, promising a comforting and flavorful meal ahead. Rolling up these mouthwatering carnitas in warm corn tortillas and smothering them with enchilada sauce and bubbling cheese felt like crafting a cozy culinary hug, perfect for a delightful dinner with a citrusy twist.

Tender and full of flavor, my Carnitas Enchiladas are a work of Mexican cuisine. Slow-cooked pork shoulder, seasoned with copious amounts of cumin and chili powder, and zesty orange and lime juice; it doesn’t get better than this.

Well, it gets better when you pair it with enchilada sauce and melted cheese. Tender, flavorful, and dipped in cheese; that’s a dish that’s hard to resist.

Carnitas Enchiladas Recipe Ingredients

• Pork Shoulder: Rich in protein, deliciously tender when slow-cooked.
• Orange Juice: Adds a hint of sweetness and zesty citrus flavor.
• Lime Juice: Provides acidity and a fresh tang.
• Cumin: Earthy spice, adds warmth and depth.
• Chili Powder: Provides mild heat, enhances smoky flavors.
• Enchilada Sauce: Savory, slightly spicy sauce; binds flavors together.
• Cilantro: Fresh herb, adds brightness and color.
• Corn Tortillas: Traditional base, slightly sweet, and high in fiber.

Carnitas Enchiladas Recipe Ingredient Quantities

• 2 pounds pork shoulder, cut into large chunks
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 cup chicken broth
• 8-10 corn tortillas
• 2 cups enchilada sauce
• 2 cups shredded cheese (Monterey Jack or Cheddar blend)
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (optional)
• Lime wedges (for serving)

How to Make this Carnitas Enchiladas Recipe

1. Heat the oven to 325°F (165°C) in advance.

2. In a big Dutch oven, heat the vegetable oil over medium-high heat. Toss in the pork shoulder chunks and sear them on all sides until they’ve browned up nicely, about 8 to 10 minutes.

3. Take the pork from the pot and set it aside. In the same pot, add the diced onion and minced garlic. Cook over medium-low heat until softened, about 3 minutes.

4. Combine cumin, chili powder, dried oregano, salt, and black pepper, and cook the spices until fragrant, about 1 minute.

5. Place the pork back in the pot, then add the orange juice, lime juice, and chicken broth. Bring the mixture to a simmer, then cover and move the pot to the preheated oven. Cook for about
2.5 to 3 hours (check it at
2.5) until the pork is tender and pulls apart easily. Shred the pork with two forks.

6. Take the pot from the oven and use forks to shred the pork in the pot. Mix it with the juices.

7. Raise the oven temp to 375°F (190°C). To prepare the baking dish, give it a light coat of grease.

8. Heat the corn tortillas in a microwave or skillet until they are pliable. Fill each tortilla with a portion of the carnitas and a light sprinkling of cheese. Roll the tortillas up and place them seam-side down in the baking dish.

9. Spread the rolled tortillas evenly with the enchilada sauce. Cover with the rest of the cheese and let it melt.

10. Bake for 20-25 minutes in the oven until the cheese is melted and bubbly. If you want, you can garnish with cilantro, serve with sour cream, and lime wedges.

Carnitas Enchiladas Recipe Equipment Needed

1. Oven
2. Dutch oven
3. Stovetop or range
4. Knife
5. Cutting board
6. Tongs
7. Wooden spoon or spatula
8. Measuring spoons
9. Measuring cups
10. Forks (for shredding)
11. Baking dish
12. Microwave or skillet (for heating tortillas)
13. Brush or paper towel (for greasing the baking dish)

FAQ

• Q:Can I use a different cut of pork for this recipe? A: Yes, you can use pork butt or pork loin in place of pork shoulder, just know that pork loin is much leaner and may result in less tender carnitas.
• Q:Can I prepare this recipe ahead of time? A: Certainly! The pork and enchiladas can be prepared ahead of time, and you can assemble them at your convenience before baking.
• Q:What can I use in place of enchilada sauce? A: If you find yourself without enchilada sauce and need something to use in a hurry, try tomato salsa or whip up a quick sauce with pureed tomatoes, spices, and broth.
• Q:How may I make this dish spicier? A: For extra heat, add some chopped jalapeños or a dash of cayenne pepper to the carnitas mixture.
• Q:Is it possible to freeze leftover enchiladas?
  A: Yes, you can freeze the enchiladas that remain uneaten. Put these in a closed container for up to 8 weeks. Thaw these in the oven before serving.
• Q:Q: What type of cheese works best?
  A: A blend of Monterey Jack and Cheddar cheese is ideal, but you can use any melty cheese you have on hand like mozzarella or Colby Jack.
• Q:Can I use flour tortillas instead of corn? A: Yes, you can use flour tortillas, although it would slightly change the texture. Enchiladas are typically made with corn tortillas.

Carnitas Enchiladas Recipe Substitutions and Variations

Shoulder of pork: Use thigh of chicken to make a dish that is lighter.
Cooking oil: Use olive oil or avocado oil for a healthier alternative.
Chili powder: Substitute chipotle powder for a smoky flavor.
Pineapple juice: Use orange juice for a different sweetness profile.
Enchilada sauce: Replace with salsa verde for a citrusy surprise.

Pro Tips

1. Marinate the Pork: For an enhanced flavor, marinate the pork shoulder with the cumin, chili powder, oregano, salt, pepper, orange juice, and lime juice overnight in the refrigerator before cooking. This will deepen the flavor of the meat.