Equipment
Ingredients
Pork Filling & Sauce Base
- 1000 g pork neck, whole or large chunks
- 1 onion, diced
- 4 garlic cloves, minced
- 400 ml tomato passata
- 250 ml chicken stock
- 5 g chipotle powder
- 5 g ground cumin
- 3 g dried oregano
- 8 g salt
Assembly
- 12 corn tortillas
- 200 g cheddar cheese, grated
- 30 ml vegetable oil
Fresh Toppings
- 15 g fresh coriander, chopped
- ½ red onion, finely diced
- 120 g sour cream
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Season the pork neck thoroughly with salt, cumin, oregano, and chipotle powder. In a frying pan over medium-high heat, sear the pork on all sides until browned, about 5-8 minutes. This develops a deeper flavor foundation.
Place the diced onion, minced garlic, tomato passata, and chicken stock into the slow cooker. Add the seared pork. Cover and cook on Low for 8 hours or High for 4 hours, until the meat is extremely tender and falling apart.
Remove the pork from the sauce and place it in a bowl. Shred the meat using two forks. If the sauce in the slow cooker is very thin, transfer to a pot and boil to reduce slightly. Mix 120ml of the sauce into the shredded pork to keep it moist.
Preheat your oven to 200°C (400°F). To prevent cracking, lightly brush each corn tortilla with oil and heat in a pan for 10-15 seconds per side until pliable. Alternatively, wrap the stack in a damp paper towel and microwave for 60 seconds.
Spread a thin layer of sauce on the bottom of the baking dish. Place a portion of pork and a pinch of cheese into a tortilla, roll it tightly, and place it seam-side down in the dish. Repeat for all 12 tortillas.
Pour the remaining sauce over the rolled enchiladas, ensuring the edges are covered to prevent drying. Top generously with the remaining grated cheese. Bake for 15-20 minutes until the cheese is melted and bubbling.
Remove from oven and let rest for 5 minutes. Garnish with dollops of sour cream, diced red onion, fresh coriander, and a squeeze of lime before serving.
Chef's Notes
- Pork neck (also known as collar or butt) is ideal here because the intramuscular fat keeps the meat moist during the long cooking time. Leaner cuts like loin will dry out.
- If your sauce tastes too acidic from the tomatoes, add a teaspoon of sugar or honey to balance the profile before pouring it over the enchiladas.
- For an authentic depth of flavor, toast dried guajillo or ancho chilies, rehydrate them, and blend them into the sauce instead of using chili powder.
- Don't skip the step of mixing sauce into the shredded meat; dry filling is the enemy of a good enchilada.
Storage
Refrigerator: 3 days — Store covered. The tortillas will soften significantly over time.
Freezer: 2 months — Freeze in an airtight container. Thaw in the refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven covered with foil for 20 minutes to prevent cheese from burning.
