A journey to an old friend, with a twist: Pork enchiladas in a roasted tomatillo sauce with guacamole and surprises!

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Hi, Lisa here! Welcome to our Recipe of the Week, which today falls on the longest day of summer. More light, more time to eat.  
For me, that just makes me dream of guacamole, spread on things, or just, you know, spoon-to-mouth. 
So, in the spirit of re-booting our best recipes, I've got some suggestions on how to use lemon olive oil and a crunchy chili-garlic sauce to take my enchilada and guac recipe to the moon ... or at least, I hope, to your patio, picnic blanket, or front porch. The lemon olive oil and garlicky hot spread are  awesome add-ons to the recipe, courtesy of our partners, blak•label (here's their site). I've taken some photos for you down below. 
Also, I heard through the grapevine that EuroCAST is promoting their Starter Set for a ridiculously great price (almost $200 in savings). If you know anyone who will love EuroCAST in their kitchen, this is a great way to get them started. If you have kids -- or a loved one -- interested in cooking more, and cooking better, you could even spring for a bit of summer giving. :) (And shipping is free. That means more savings when you're talking about shipping cookware.)
I've got a pic below you can click on to find out more about the Starter Set. And ... scroll on down to look at those sexy blak•label condiments. Sexy and tasty. Perfect for the Summer Solstice, and all summer long!

How about enchiladas? Yes. How about guacamole? Yes. How about making them from scratch from simple ingredients that look gorgeous on the table?

Here's how. 

Pork for the enchiladas

The pork cut I use is pork loin. Usually you find it boneless, and that's the one you want. (Pork loin roast, strictly, can be either boneless or bone in.) But if you're a vegetarian, just substitute sautéed mushrooms and spinach instead.

At the end of the day, this enchilada is about its lovely texture and the incredible sauce. You could cover almost anything in the sauce -- that green, lovely, herby sauce -- and make it brazen, sumptuous, and irresistible.  


Starter Set promotion, limited time: Was $399, now only $199.99

Plus free shipping! Click on the image to take advantage of it.

Three pieces, with two lids. And ... the lid for the high-sided gourmet sauté pan works perfectly on the traditional sauté pan. This cool cookware gear is made even better by the 50% price -- just $199.99, down from $399.99.  Click to find out more and to buy! 

Three pieces, with two lids. And ... the lid for the high-sided gourmet sauté pan works perfectly on the traditional sauté pan. This cool cookware gear is made even better by the 50% price -- just $199.99, down from $399.99.  Click to find out more and to buy! 

INGREDIENTS

  • 2 trimmed pork loins 
  • 4 T. olive oil
  • Salt 
  • Pepper 
  • Chicken stock sufficient to cover the pork loin

Season your pork loins generously. Seriously. Be a bit extravagant with the S&P.

  1. In your largest EuroCAST Dutch oven, over medium heat sear all sides of the pork loins. This sear holds in the flavors for the next step which is the braising. 
  2. When all sides have been seared, add stock to just cover the pork. Increase heat and bring to a boil. 
  3. Reduce heat to very low and cover, leaving the top slightly ajar.  The stock will reduce. Add a bit of water if it nears the bottom of the pan. 
  4. Braise until absolutely fork tender and easy to break apart. 1-1/2-2 hours.
  5. Remove from heat and cover to cool. 
  6. Shred cooled pork with two forks in a large mixing bow. Reserve the juices. 

At this point you could refrigerate for up to 3 days and assemble the enchiladas then. 

Roasted tomatillo sauce

Ingredients

  • 20 tomatillos, husks removed and each scrubbed of sticky residue 
  • 4-7 Serrano or jalapeño peppers 
  • 2 heads of garlic, split
  • One large whole onion, split 
  • One large bunch cilantro 
  • 1/2 cup flat leaf parsley 
  • 1/2-1 cup water 
  • Kosher salt and fresh black pepper 

Procedure

  1. On a large baking sheet lined with parchment paper, line up the veggies. Drizzle with olive oil and season with kosher salt. 
  2. Roast at 375 degrees Fahrenheit for 1 hour. 
  3. Let rest until cool enough to handle. 
  4. Press the garlic from its skins and add to a blender along with the tomatillos, their juices, and the onion. 
  5. Blitz until smooth. 
  6. Add the fresh herbs and blitz briefly.
  7. Add water to the blender bit by bit to create a smooth sauce. 
  8. Taste and season. 
  9. Set aside. 
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Enchilada Assembly

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You gotta have cheese

What's an enchilada without cheese? It's like Billie Holiday with no orchid. An airplane with no wings. Raiders of the Lost Ark with no Harrison Ford and no lost ark. 

Both halves of the double roaster have a ferrous plate, for even cooking and to work with modern induction cooktops.

Both halves of the double roaster have a ferrous plate, for even cooking and to work with modern induction cooktops.

I use a combination of melty extra sharp cheddar and a crumbly goat's milk cheese such as cojita or feta. 

Have these all prepared and handy:

  • 16 corn tortillas 
  • 3 cups cheese
  • Tomatillo sauce 
  • Shredded pork

Here's how to put them together. 

  1. Over an open flame, working one at a time, char the tortillas to soften for easier rolling
  2. 1-2 T. tomatillo sauce spread on each tortilla
  3. Cheese 
  4. Shredded pork

Repeat until you fill the pan (I used the wonderful EuroCAST double roaster's top).

NOTE: Do not overfill as these are delicate creatures and need to be rolled.

Once you've filled the pan:

  1. Pour 1.5-2 cups tomatillo sauce over the top and nudge it into the nooks and crannies. 
  2. Top with cheese. 
  3. Bake for 20 minutes at 400 degrees until heated through and the cheese is bubbly and begins to brown. 

And now a word from our good friend, Chili Garlic Crunch

This is a crunchy, sumptuous, garlicky spread that works great to add heat and dimension to your enchilada. Use as much as you like, but you probably won't need much to turn these enchiladas into a full-flavored gosh-this-is-freaking-great food experience. (I also use this with a lot of Asian dishes.) 

Want to know more, or to get some for your pantry? Click the image! (We make this easy for you.) It's $3.00 off right now. Nice.


Serve the enchiladas with the blak•label Chili Garlic Crunch, sour cream and the pomegranate guacamole, in any combination that suits the family -- or let them pick!

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Let's talk guac.

I love the sprightly zing of pomegranate pips this time of year and I love adding them to all sorts of things. Especially guacamole. 

I use a straight-ahead chunky guacamole recipe with the perfect avocados, garlic, onion, salt, and a big squeeze of lemon juice. 

You can just make your family's favorite recipe. At the end, fling in some pomegranate pips!  It's a lovely and unexpected fall treat. 

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As promised, a tease of the blak•label Lemon Olive Oil

This is great, just great, drizzled on the guacamole. It adds a lemony finish that is sumptuous and mouth-filling, without being so sharp that you lose the avocado flavor. Click on the image! This blak•label oil formulation is a best-seller. 


 

The feast

When it's all done, you have a gorgeous spread and food to thrill the hungriest crowd. 

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