Tequila Enchiladas

Serves 10- 12,  Prep time 15 minutes, Cook Time 8 hrs.

• 3 lb pork boneless pork butt
• 2 packages corn/flour tortillas
• 1 package Mexican cheese

Enchilada Sauce

• ¼ of an 8 oz. can tomato with adobo
• 1 16 oz can of pureed tomatoes
• 1 medium shallot, chopped
• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp chili powder
• 1 clove garlic, crushed
• Salt, to taste
• ¼ tsp cayenne pepper
• ¼ cup Tequilla

Salsa Verde

• 6 Tomatillos
• 1 Shallot
• 1 small red pepper
• Juice of 1 lime
• 1 small jalapeño
• 2 Tbsp Tequilla
• 1 cup cilantro
• Salt, to taste (at least ¼ tsp

PREPARATION:

In a medium saucepan combine the enchilada sauce ingredients and bring to a simmer for 5 minutes.  The Adobo tomato sauce can be reduced if you don’t want it too spicey. Set aside about ½ cup of sauce to pour on top of enchiladas when rolled. 

In a crockpot, add the pork butt and the remainder of the enchilada sauce.  Cook on low for 6-7 hours. Once done pull the pork with two forks. If it’s not pullable keep cooking for ½ hour increments.  Timing will depend on the crockpot and the cut of meat.  

After you put the pork in the crockpot add all the ingredients for the salsa verde in a food processor or blender.  Blend for 3 minutes until fully blended.  

Heat oven to 425 degrees. Mix the 3 cups of meat and ½ the bag of cheese together.  Coat the bottom of a 9x 12 casserole dish with 2 tablespoons of enchilada sauce. Fill each individual tortilla to the mixture and roll.  Place each roll tightly next to each other. Top with the remaining enchilada sauce and top with the remainder of the cheese. Add the enchiladas to the hot oven for 10 minutes until the cheese is melted.  If you prepare the day before, cook the enchiladas for at 350 degrees for ½ hour.  

Serve with the salsa verde drizzled on top.