Calories
657 kcal
Protein
34 g
Fat
23 g
Carbohydrates
87 g
The meat should be well-washed. Wash, peel the carrots and onions, and chop them. Fill half of a deep pot with water. Bring water to a boil and then dip the meat in it. If needed, add in more water to slightly cover the meat. When the water begins to boil once more, skim off the froth, add the carrots and onions, lower the heat, and simmer the pork for at least an hour with the lid on. Prepare salt and spices. Add spices and salt to the broth 15 to 20 minutes before done. After that, remove the pan from the stove, take out the meat, and let it cool. Chop it into small pieces.
Rinse half of 1 chili pepper, peel, and grind. Mix the chili with the cream and half of the cheese and put it on the fire. When the mass comes to a boil, remove the pan from the heat and leave it to cool. Spread the sauce on the tortillas, put a tablespoon of the chopped meat on each tortilla, and roll them.
Lightly fry the tortillas in a pre-greased pan. The tortillas should brown a little.
Put the enchiladas on a plate, drizzle with the remaining sauce, and garnish with lettuce leaves and the remaining cheese. Serve very hot.
High-quality meat is distinguished by an even pink or red-pink color. It does not have dark or greenish spots, clots of mucus, blood, and traces of weathering. The pork is tender to the touch. If you lightly press on the piece, the recess is quickly smoothed out. The smell is neutral, and natural-meat. It does not feel musty and has no foreign impurities.
You can use the remaining broth for another dishes.
If you have no tortilla, you can replace it with pita bread or bake your own tortillas.
Bon Appetit!
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