Mexican · Dinner
Yucatan Pork Enchiladas with Achiote
Enchiladas de Cochinita
Yucatecan enchiladas of corn tortillas dipped in tomato-achiote sauce and filled with shredded pibil pork, rolled and topped with pickled red onion, queso fresco, crema, and habanero salsa.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
34gProtein
22gFat
45gCarbs
8gSugar
6gFiber
780mgSodium
85mgChol
Goes well with
Off-dry RieslingOff-dry Riesling — A crisp, dry white wi...
local
Agua de JamaicaAgua de Jamaica — A refreshing pairing f...
international
Instructions
1
Prep
Whisk achiote paste with orange juice, lime juice, minced garlic, cumin, oregano, and salt until smooth. Toss pork cubes to coat evenly. Combine sliced red onion with lime juice and salt in a bowl. Combine chopped habanero with orange juice and salt in another bowl. Set all aside.
2
Sear
Heat oil in a heavy lidded skillet over medium-high 1 minute. Add marinated pork and all marinade, sear 5 minutes turning often until deeply coloured on all sides.
3
Braise
Add 160ml water, cover, reduce to medium-low. Braise covered 35 minutes, stirring every 10 minutes, until pork is fork-tender and sauce is a thick glaze. Shred pork in pan with two forks, transfer to a bowl.
4
Build
Wipe pan clean. Blend chopped tomatoes with achiote paste, garlic, cumin, and salt until smooth. Heat oil over medium-high 1 minute, pour in sauce, cook 3 minutes until colour deepens. Add stock, reduce over medium-low 4 minutes until it coats a spoon.
5
Wrap
Warm tortillas in a separate skillet over medium 15 seconds per side. Pass each through sauce, fill with cochinita, roll loosely. Nestle seam-side down into sauce skillet, spoon sauce over tops, warm over medium-low 3 minutes.
6
Plate
Transfer enchiladas to a plate. Drizzle with crema, top with queso fresco, pickled red onion, habanero salsa, and fresh cilantro.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork shoulder
- 4 tbsp achiote paste
- 120ml (1/2 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp fine salt
- 2 tbsp neutral oil
- 120g (4.2 oz) red onion
- 1 habanero chile
- 4 tomatoes
- 240ml (1 cup) chicken or vegetable stock
- 6 corn tortillas
- 60g (2.1 oz) Mexican crema
- 60g (2.1 oz) queso fresco
- 16g (small handful) fresh cilantro