Tray Of Carnitas Enchiladas (25 Ct.) Recipe
Make Tray Of Carnitas Enchiladas (25 Ct.) Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carnitas
Enchilada Assembly & Toppings
Method
Carnitas
- 1
Prep and season pork
Trim excess silver skin from the pork shoulder if present and cut into 3–4 large pieces so they fit in a Dutch oven. In a small bowl combine kosher salt, black pepper, chili powder, ground cumin, dried oregano and ground coriander. Rub the spice mixture evenly all over the pork pieces; let sit at room temperature 20–30 minutes while you prepare aromatics.
- 2
Sear the pork
Preheat oven to 300°F (150°C). Heat 1/4 cup vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. When hot, sear the pork pieces 3–4 minutes per side until browned all over. Work in batches if needed so pieces brown rather than steam. Remove seared pork to a plate.
- 3
Build braising liquid
Reduce heat to medium. Add the large chopped yellow onion (cut into large wedges) and 6 of the garlic cloves (smashed) to the pot; cook 3–4 minutes until softened and translucent, scraping up browned bits. Pour in the orange juice and lime juice to deglaze, then add the chicken broth and bay leaves. Return the pork to the pot so pieces sit partially submerged in liquid.
- 4
Braise until tender
Bring the pot to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise for 3 to 3 1/2 hours, or until pork is fork-tender and easily shreds. (Alternatively, simmer very gently on the stovetop with the lid partly ajar, or cook in a slow cooker on low for 6–8 hours.)
- 5
Shred and remove aromatics
Carefully transfer pork pieces to a large tray or cutting board. Discard bay leaves and any large pieces of onion you don’t want in the final filling. Using two forks (or your hands with gloves), shred the pork into bite-sized pieces. Reserve 1/2–3/4 cup of the braising liquid and any rendered fat for reheating/keeping the meat moist.
- 6
Crisp the carnitas (recommended)
To concentrate flavor and add crisp edges, spread shredded pork in a single layer on a rimmed baking sheet, drizzle with 1–2 tablespoons of the reserved braising liquid or a little vegetable oil, and place under a broiler or in a 425°F (220°C) oven for 12–18 minutes, tossing once, until edges are caramelized. Alternatively, crisp in a hot skillet with 1–2 tablespoons vegetable oil in batches. Transfer crisped pork to a bowl; keep warm. Reserve remaining shredded pork (about 4 lb cooked) for assembly.
Enchilada Assembly & Bake
- 7
Preheat and prepare
Preheat oven to 375°F (190°C). Lightly oil or spray a large catering tray or two 9x13" baking dishes so enchiladas don't stick. Put the enchilada sauce in a wide shallow dish or bowl for dipping tortillas.
- 8
Warm tortillas
In a wide skillet, heat 1/2 cup of the vegetable oil over medium-high heat until shimmering. Working in small batches, fry each corn tortilla very briefly — about 10–15 seconds per side — just until pliable (do not make them crisp). Drain on paper towels and keep warm under a clean kitchen towel. Replenish oil as needed, using a total of about 1.5 cups across all batches.
- 9
Fill and roll enchiladas
Dip each warm tortilla into the enchilada sauce to coat both sides lightly, place on a flat surface, then add ~2.5–3 oz (about 1/3 to 1/2 cup loosely packed) shredded carnitas and a sprinkle of shredded cheese (about 1–2 tablespoons). Roll tortilla tightly and place seam-side down in the prepared tray. Repeat until all 25 enchiladas are filled and arranged snugly in the tray(s).
- 10
Top and bake
Pour the remaining enchilada sauce evenly over the arranged enchiladas, using about 1–1 1/2 cups of sauce per 9x13 if using two pans (adjust so enchiladas are well coated but not swimming). Sprinkle the remaining shredded cheese evenly over the top. Cover the tray with foil and bake in the preheated 375°F oven for 12 minutes, then remove the foil and bake an additional 8–12 minutes until cheese is melted and sauce is bubbling.
- 11
Garnish and serve
Remove enchiladas from oven and let rest 5 minutes. Top with diced white onion, chopped cilantro, and drizzle or dollop Mexican crema or sour cream. Serve hot with lime wedges on the side for squeezing over each enchilada.