Shredded Pork Enchiladas with Roasted Tomato Sauce Recipe

Shredded Pork Enchiladas with Roasted Tomato Sauce Recipe

How To Make Shredded Pork Enchiladas with Roasted Tomato Sauce

A smoky roasted tomato sauce is smothered over tender shredded pork, onions, and crumbled cheese, in this mouthwatering pork enchiladas dish!

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes



For Roasted Tomato Sauce:

  • ½medium onion
  • 1large garlic clove
  • cupcanola oil
  • ¼tspaleppo pepper,(or cayenne pepper
  • 5large plum tomatoes
  • 4fresh coriander sprigs,leaves only
  • salt

For Pork:

  • 1lbstewing pork,boneless
  • ½medium white onion
  • 1garlic clove
  • pinchdried oregano
  • salt

For Enchiladas:

  • 4flour tortillas
  • 1cupcheese,crumbled, like queso fresco or feta



  1. Preheat the broiler to medium. Slice the onion and garlic and place in the canola oil with the pepper.

  2. Cook over medium to low heat for 20 minutes until soft.

  3. Place the tomatoes on a broiler pan under the broiler for about 7 minutes, until the skin has blackened and the tomato is softened and smells roasted. Turn the tomatoes over and blacken on the other side.

  4. Put them aside to cool slightly. Remove the seeds before blending.

  5. Place the cooked onion mixture together with the broiled tomatoes and coriander in a blender or food processor. Blend to desired consistency and season with salt and spice to taste.


  1. Put all of the ingredients into a saucepan and just barely cover with water. Simmer the meat for 30 minutes on a low flame until just tender.

  2. Cool the mixture in the broth and strain liquid when cool.

  3. Shred the meat into large chunks to maximize the flavor, removing all gristle and connective tissue. Set aside.


  1. Heat the tortillas on one side until puffy and browned slightly and flip to the other side.

  2. Quickly place some pork and cheese across the center of each tortilla and moisten with some of the tomato sauce. Fold in the ends and roll into a jelly roll shape.

  3. Place the filled enchiladas in a pan and spread with some of the tomato sauce.

  4. Serve immediately, and enjoy!


  • Calories: 770.74kcal
  • Fat: 57.34g
  • Saturated Fat: 17.30g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 26.89g
  • Polyunsaturated Fat: 8.91g
  • Carbohydrates: 31.74g
  • Fiber: 2.97g
  • Sugar: 5.16g
  • Protein: 32.35g
  • Cholesterol: 115.31mg
  • Sodium: 796.08mg
  • Calcium: 340.26mg
  • Potassium: 708.36mg
  • Iron: 3.10mg
  • Vitamin A: 139.74µg
  • Vitamin C: 17.33mg
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