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Cinco de Mayo: A celebration of
Mexican culture

submitted by Tiffany Kidder
recipe author Tiffany Kidder

Yield: 13x9x2\" pan; about 12+ enchiladas


3 oz. Dry California or New Mexico chilies

Pork loin

1sm. Yellow onion = sliced = rstd.

5 cloves garlic

1 pasilla pepper (fresh) rst, peel, seed

2 Jalapenos rst, peel, seed

2 tomatoes peeled, seeded*

1 sm. can green chilies

1 t. cumin

= t. chili powder

2-3 T. heavy cream

Sour cream

TT cilantro

TT cheese

1/4c red onion chopped

Corn tortillas


Soak dry chilies in boiling water for 5 minutes or so. Remove. In same liquid, add pork cut into 2-3 pieces, garlic, = onion, cumin, chili powder, S&P. Simmer until pork shreds easily. Remove pork and set aside in bowl. Reserve liquid. Take soaked chilies (remove seeds and veins), garlic and onion from liquid, pasilla and 1 jalapeno, tomatoes, 1/3 can of the green chilies, heavy cream, and 2-3 T. sour cream. Place in food processor or blender and blend on high until smooth. Add enough of the reserved liquid to make a smooth sauce. Strain through a fine mesh strainer.

Take shredded pork combine with 2-3 T. of sauce, 2-3 T. sour cream, minced red onion, 1 jalapeno (minced), = c. cheese, cilantro, and remaining canned green chilies (chopped). Roll mixture in warmed corn tortillas. Spread a thin layer of sauce on the bottom of a casserole dish. Place filled tortillas in pan. Cover with sauce. Bake 400 till done. Bubbly. Cover with cheese on top and keep in till melted.


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