Country-style ribs slow cooked in a Mexican-style tomato sauce until tender then rolled in tortillas topped with the sauce and shredded Monterey jack cheese and baked.
Pat the pork dry then generously season all over with salt and pepper.
Heat 2 TBSP of the oil in a large saute pan over medium-high heat.
Sear the pork until well browned, about 3 minutes then flip the pork over and sear 3 more minutes.
Transfer the pork to a 6-quart slow cooker and set aside.
Add the onion and jalapeno the pan and cook, stirring occasionally, about 2 minutes.
Stir in the remaining 2 TBSP of oil, flour, paprika, cumin, garlic powder, cayenne and 1/2 tsp of salt and continue to stir until well combined and no white flour remains.
Stir in the tomato puree then use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Pour the contents of the pan into the slow cooker over top of the pork.
Place the lid on the slow cooker and cook, on LOW, about 8 hours or until pork is very tender.
Transfer the pork from the slow cooker to a plate, leaving the sauce in the slow cooker, then use two forks to shred the pork, discarding the bones.
Preheat the oven to 400°F.
Season the sauce with salt & pepper to taste then ladle just a little bit into the bottom of a 9x13-inch baking dish and spread evenly.
Lay out your tortillas and divide shredded pork evenly among each tortilla then roll the tortilla up tightly, leaving the ends open, and place them seam-side down into the baking dish.
Ladle the sauce from the slow cooker over top of the rolled tortillas then sprinkle the Monterey jack cheese on top.
Place the baking dish in the oven and bake, uncovered, until bubbly and cheese has melted, 10 to 15 minutes.
Take the enchiladas out of the oven and allow to cool for about 10 minutes then top with shredded lettuce, jalapenos, and/or sour cream.
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