Carnitas Enchiladas: A Flavor Fiesta in Every Bite

Carnitas enchiladas offer a delightful twist on the classic Mexican comfort food. By combining the rich, savory flavors of slow-cooked carnitas with the cheesy, saucy goodness of enchiladas, you create a truly unforgettable culinary experience. This recipe provides a detailed guide on how to prepare these delectable enchiladas, ensuring tender, flavorful carnitas and perfectly assembled enchiladas. Get ready to impress your family and friends with this crowd-pleasing dish!

What are Carnitas?

Carnitas, meaning “little meats” in Spanish, are a traditional Mexican dish originating from Michoacán. They consist of pork, typically pork shoulder (also known as pork butt), that is slow-cooked in its own rendered fat until incredibly tender and juicy. The long, slow cooking process results in caramelized, crispy edges and succulent, flavorful meat that’s perfect for tacos, burritos, and, of course, enchiladas.

Why Carnitas Enchiladas are Special

While chicken or cheese enchiladas are common, using carnitas elevates the dish to a whole new level. The richness and depth of flavor from the carnitas complements the enchilada sauce and cheese beautifully. The slight crispiness of the carnitas adds a textural element that is often missing in other enchilada variations. Furthermore, carnitas are incredibly versatile and can be seasoned in numerous ways, allowing you to customize the flavor profile to your liking.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This list is divided into components for the carnitas, the enchilada sauce, and the enchilada assembly.

For the Carnitas:

* **Pork Shoulder (Pork Butt):** 3-4 pounds, cut into 2-inch cubes. This cut is ideal due to its high fat content, which renders beautifully during cooking, resulting in incredibly moist and flavorful carnitas.
* **Orange:** 1, quartered. The acidity of the orange helps to tenderize the pork and adds a subtle citrusy note.
* **Lime:** 1, quartered. Similar to the orange, the lime contributes to tenderization and flavor.
* **Onion:** 1, large, quartered. Adds aromatic depth to the carnitas.
* **Garlic:** 4-6 cloves, smashed. Enhances the savory flavor of the pork.
* **Bay Leaves:** 2-3. Impart a subtle herbal aroma to the carnitas.
* **Mexican Oregano:** 1 tablespoon, dried. This distinct oregano variety adds a characteristic Mexican flavor.
* **Cumin:** 1 teaspoon, ground. Provides warmth and earthiness.
* **Salt:** 2 teaspoons, or to taste. Crucial for seasoning the pork.
* **Black Pepper:** 1 teaspoon, freshly ground. Adds a touch of spice.
* **Water or Broth:** Enough to almost cover the pork (approximately 4-6 cups). This liquid helps to keep the pork moist during the long cooking process.
* **Lard or Oil (Optional):** 2-3 tablespoons. Adding a bit of lard or oil can enhance the richness and browning of the carnitas, but it’s not strictly necessary.

For the Enchilada Sauce:

* **Dried Chiles:** Ancho, Guajillo, or New Mexico chiles (about 6-8 total, a mix is best). These dried chiles are the foundation of authentic enchilada sauce. Ancho chiles provide a rich, fruity flavor, Guajillo chiles offer a mild heat, and New Mexico chiles have an earthy sweetness. Remove the stems and seeds before using.
* **Onion:** 1/2, chopped. Adds flavor to the sauce.
* **Garlic:** 2 cloves, minced. Enhances the sauce’s savory profile.
* **Tomato Paste:** 2 tablespoons. Contributes to the sauce’s richness and depth of flavor.
* **Chicken Broth:** 2-3 cups. Provides the liquid base for the sauce.
* **Cumin:** 1 teaspoon, ground. Adds warmth and earthiness.
* **Mexican Oregano:** 1/2 teaspoon, dried. Complements the chili flavors.
* **Chili Powder:** 1 teaspoon. Enhances the chili flavor and adds a touch of heat (optional).
* **Sugar:** 1/2 teaspoon. Balances the acidity of the tomatoes and chiles.
* **Salt:** To taste.
* **Olive Oil:** 1 tablespoon. For sautéing the onion and garlic.

For the Enchilada Assembly:

* **Corn Tortillas:** 12-18, depending on the size. Corn tortillas are traditional for enchiladas and offer a slightly nutty flavor.
* **Cheese:** 3-4 cups, shredded. Monterey Jack, cheddar, queso Oaxaca, or a blend are all good choices. Choose a cheese that melts well and has a flavor you enjoy.
* **Optional Toppings:** Sour cream, salsa, guacamole, cilantro, chopped onion, pickled onions.

Equipment You’ll Need

* **Large Dutch Oven or Heavy-Bottomed Pot:** For cooking the carnitas.
* **Blender or Food Processor:** For making the enchilada sauce.
* **Large Skillet or Frying Pan:** For lightly frying the tortillas.
* **9×13 inch Baking Dish:** For assembling and baking the enchiladas.
* **Tongs:** For handling the pork and tortillas.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create delicious carnitas enchiladas.

Part 1: Making the Carnitas

1. **Prepare the Pork:** Pat the pork shoulder cubes dry with paper towels. This helps them brown better.
2. **Combine Ingredients:** In a large Dutch oven or heavy-bottomed pot, combine the pork, orange quarters, lime quarters, onion quarters, smashed garlic cloves, bay leaves, Mexican oregano, cumin, salt, and pepper.
3. **Add Liquid:** Pour in enough water or broth to almost cover the pork. There should be some pork still exposed.
4. **Bring to a Boil:** Bring the mixture to a boil over high heat.
5. **Reduce Heat and Simmer:** Once boiling, reduce the heat to low, cover the pot, and simmer gently for 3-4 hours, or until the pork is very tender and easily shreds with a fork. The pork should be falling apart.
6. **Shred the Pork:** Remove the pork from the pot with a slotted spoon and place it in a large bowl. Discard the orange, lime, onion, garlic, and bay leaves.
7. **Shred the pork** using two forks. Ensure that all large pieces are shredded and easy to handle.
8. **Crisp the Carnitas (Optional but Recommended):** This step adds a fantastic textural element. You have a couple of options:
* **Oven Method:** Preheat your oven to 400°F (200°C). Spread the shredded carnitas on a baking sheet and bake for 15-20 minutes, or until the edges are crispy and golden brown, flipping halfway through.
* **Skillet Method:** Heat a tablespoon or two of lard or oil in a large skillet over medium-high heat. Add the shredded carnitas in batches and cook for 5-7 minutes per batch, stirring occasionally, until the edges are crispy and golden brown. Be careful not to overcrowd the pan; work in batches for even crisping.

Part 2: Making the Enchilada Sauce

1. **Prepare the Dried Chiles:** Stem and seed the dried chiles. This is crucial for removing bitterness and controlling the heat level of the sauce. You can use kitchen shears or simply tear them open and scrape out the seeds.
2. **Toast the Chiles (Optional but Recommended):** Toasting the chiles briefly enhances their flavor. Heat a dry skillet over medium heat. Toast the chiles, one at a time, for about 30-60 seconds per side, until they become fragrant and slightly pliable. Be careful not to burn them, as this will make them bitter. Immediately transfer the toasted chiles to a bowl.
3. **Soak the Chiles:** Place the toasted (or untoasted) chiles in a bowl and cover them with hot water. Let them soak for 20-30 minutes, or until they are softened. This step is essential for rehydrating the chiles and making them easier to blend.
4. **Sauté Aromatics:** While the chiles are soaking, heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
5. **Blend the Sauce:** Drain the soaked chiles, reserving about 1 cup of the soaking liquid. Place the chiles in a blender or food processor along with the sautéed onion and garlic mixture. Add the cumin, Mexican oregano, chili powder (if using), sugar, and about 1 cup of chicken broth and ½ cup of the reserved chile soaking liquid.
6. **Blend Until Smooth:** Blend the mixture until completely smooth. Be careful when blending hot liquids; vent the blender lid to prevent pressure buildup. If the sauce is too thick, add more chicken broth or reserved chile soaking liquid until you reach your desired consistency.
7. **Simmer the Sauce:** Pour the blended sauce through a fine-mesh sieve into the saucepan to remove any remaining bits of chile skin. This step is optional but results in a smoother sauce. Bring the sauce to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Season with salt to taste.

Part 3: Assembling the Enchiladas

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Warm the Tortillas:** Lightly fry the corn tortillas in a skillet with a little oil or lard. This makes them more pliable and prevents them from cracking when you roll them. Heat a skillet over medium heat. Lightly dip each tortilla in hot oil for 3-5 seconds per side, until softened. Alternatively, you can warm the tortillas in a microwave, wrapped in a damp paper towel, for about 30-60 seconds.
3. **Assemble the Enchiladas:** Dip each tortilla in the enchilada sauce, coating both sides. Place the sauced tortilla on a plate or cutting board. Spoon a generous amount of shredded carnitas down the center of the tortilla. Sprinkle with shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, carnitas, and cheese.
4. **Top with Sauce and Cheese:** Pour the remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle generously with the remaining shredded cheese.
5. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
6. **Garnish and Serve:** Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, salsa, guacamole, cilantro, chopped onion, or pickled onions. Serve immediately and enjoy!

Tips and Variations

* **Make Ahead:** The carnitas and enchilada sauce can be made ahead of time. Store them separately in the refrigerator for up to 3 days. When you’re ready to assemble the enchiladas, simply reheat the carnitas and sauce.
* **Spice Level:** Adjust the amount of chili powder and the type of dried chiles you use to control the spice level of the enchilada sauce. For a milder sauce, use only ancho chiles. For a spicier sauce, add some chile de arbol or chipotle chiles.
* **Cheese Variations:** Experiment with different types of cheese. Queso Oaxaca, a stringy, melting cheese, is a great option for enchiladas. You can also use a blend of Monterey Jack and cheddar.
* **Vegetarian Option:** While this recipe focuses on carnitas, you can easily adapt it to a vegetarian version by using roasted vegetables, such as sweet potatoes, zucchini, and bell peppers, instead of pork.
* **Add Beans:** Incorporate black beans or pinto beans into the filling for added protein and fiber.
* **Use Different Tortillas:** While corn tortillas are traditional, you can also use flour tortillas if you prefer. However, flour tortillas tend to be more delicate and may become soggy more easily.
* **Slow Cooker Carnitas:** You can also make the carnitas in a slow cooker. Simply combine all the carnitas ingredients in a slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. Shred the pork and crisp it up in the oven or skillet as described above.

Serving Suggestions

Carnitas enchiladas are a complete meal on their own, but they can also be served with a variety of side dishes.

* **Mexican Rice:** A classic accompaniment to enchiladas.
* **Refried Beans:** Another traditional side dish that pairs well with the flavors of the enchiladas.
* **Guacamole and Chips:** A refreshing and flavorful appetizer or side dish.
* **Mexican Street Corn Salad (Esquites):** A creamy and flavorful salad that adds a touch of sweetness.
* **Simple Salad:** A light and refreshing salad with a lime vinaigrette.

Nutritional Information (Approximate, per serving)

* Calories: 500-700
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 30-40g

*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*

Enjoy Your Carnitas Enchiladas!

Carnitas enchiladas are a truly special dish that’s perfect for any occasion. With their rich, savory flavors and comforting texture, they’re sure to be a hit with everyone who tries them. So, gather your ingredients, follow the instructions, and get ready to enjoy a flavor fiesta in every bite!