When I make pulled pork, I make a lot of it. I eat some, then I freeze most of it, and I'm able to use it for lots of different thinks including: Pulled Pork Quesadillas and Pulled Pork Sandwiches, and now these delicious Pulled Pork Enchiladas.
I've shared with you my love for homemade tortillas, and now I'm going to tell you how to make them. Until my birthday this year, I've had to take the time to hand roll each tortilla. And while it might not seen like a big deal to roll dough out to 6", using a tortilla press saves tons of time and is much easier. Which means I like to do it more, which means we eat tortillas more, which is always good.
I love, love, love (homemade) corn tortillas. They are incomparable to store bought. Don't get me wrong, I had always loved store bought tortillas...until I made my own.
So anyway, my mom bought me a 6.5" cast iron tortilla press and I use it so much, I bought my sister one recently. So she can flatten whatever she wants. It's heavy duty, and doesn't take up much room. Like I said, sure you can roll your dough out...but if you've got one of these baby's - I guarantee your making more tortillas than before.
I made these tortillas to help use up the rest of my frozen pulled pork. And they tasted great. I did use canned enchilada sauce for this dish, but I spruced it up a little adding tomatoes, onions, and seasoning. Of course, if you have time, you could make it completely from scratch.
Below you'll find the recipes to both the Corn Tortillas and the Pulled Pork Enchiladas. Enjoy!
- 2 cups MASECA
- 1/4 tsp salt
- 1 1/4 cups water
- Mix all ingredients thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tbsp at a time).
- Divide dough into 16 equal balls. Cover with a damp cloth to keep dough moist.
- Line a tortilla press with two sheets of thick plastic wrap. (I cut a ziplock bag open. Alternatively, you can roll out each ball of dough with a rolling pin)
- Place each ball between plastic and press until tortilla measures 5-6" in diameter. Carefully peel off plastic wrap.
- Preheat un-greased skillet on medium-high heat. Cook tortillas one at a time for 50 seconds. Turn, then cook the other side for another 50 seconds. Cover tortillas with a cloth napkin to keep soft and warm.
- Repeat with remaining balls of dough.
***I find that waiting until the first tortilla is almost done cooking for flatting the second tortilla is the best way, that way the dough doesn't dry out too quickly. If the dough does dry out, simply add a tad more water and continue on!
Pulled Pork Enchiladas
by Kacey's Kitchen
- Leftover pulled pork
- Corn tortillas
- Shredded Cheddar cheese
- 1 can Enchilada sauce (I used green)
- 1 tomato
- 1/2 red onion
- garlic powder
- black pepper
- Preheat oven 350°F.
- Pour enchilada sauce into a bowl. Add a sprinkle of garlic powder and black pepper.
- Dice tomato and red onion, add to enchilada sauce. Stir to combine. Add seasoning if necessary.
- Spoon a little enchilada sauce into the bottom of baking dish so the tortillas don't stick.
- Fill each tortilla with some pulled pork and shredded cheese and lay in baking dish, overlapping slightly. Repeat with remaining tortillas and pulled pork.
- Pour remaining enchilada sauce over filled tortillas, sprinkle with cheese.
- Cover with aluminum foil and place in oven for 25 minutes or until tortillas are heated through. Remove aluminum foil and continue baking until cheese is bubbly and starting to brown.
- Remove from oven and serve.