Simple To-Die-For Red Chile Enchiladas:
1 pork roast
10-12 dried NM red chile pods
Pack of corn tortillas
1 white onion (chopped)
1/2 pound of Monterey Jack cheese
2 garlic cloves (optional)
1-2 eggs per person (optional)
salt to taste
Directions
Slooooooooooow roast a pork roast in the oven (I am talking 250-300F degrees for 3-4-5+ hours)
When the pork is falling apart tender, take roughly 10-12 dried red chile pods and soak them in pan of water for 20-30 minutes to rehydrate them (you can remove the seeds first if you want to).
After soaking the pods, place the pan on the stove and boil them for 10 minutes or so until they are nice and soft
Take the pods and some the liquid and put it in your blender and puree into a nice thick red chile paste (you can toss in some garlic at this point if you so desire). This should yield about a quart of yummy red chile.
Heat each tortilla on both sides on a skillet coated with Pam until it is flexible and doesn't smell raw any more.
Place cooked tortillas on the bottom of a oven safe pan/skillet/dish and add in a layer of your red chile paste, toss in some chopped onions, and layer on the pork (shredded). Then add another thicker layer of red chile over the meat toss on the rest of the onions and a generous layer of jack cheese.
Place the enchiladas in the oven set to broil for 5-10 minutes to melt the cheese and heat everything up.
I like to fry up a couple of eggs (over easy) and toss them on top for a garnish!!!
Goes with beer, margaritas, milk, iced tea....
