ENCHILADA SUISSAS
Source of Recipe
Ninfa's Mexican Restaurant
List of Ingredients
Ingredients for Carnitas:
5 lbs. Boston pork butt
1 3/4 lb. oil (Nando has lard here)
1/4 oz. garlic powder
Recipe
In a small mixing bowl, combine salt, pepper, and garlic powder. Season meat completely with spice mixture. In a large pot, heat oil over medium-high heat until temperature reaches 200 degree. Place meat into the pot and cover. Allow meat to sear for 1 1/2 hours, turning every 20 minutes. Add milk and cook an additional 30 minutes.
Ingredients for Cream Suiza:
3 oz. unsalted butter
3 oz. flour
1 quart, plus 1 pint milk
1 1/2 tsp. white pepper
3/4 tsp. Turmeric
3 cups tomatillo sauce (see recipe below)
2 tsp. garlic powder
1 3/4 tsp. salt
4 1/2 tsp. lemon juice
In a saute pan, melt butter over medium-high heat and gradually add flour, blending well. Allow roux to cook approximately five minutes. Do not brown. Add milk to the roux and blend well, stirring constantly. Add Turmeric, garlic powder, salt, lemon juice and tomatillo sauce. Continue stirring until mixture begins to boil. Reduce heat to simmer and allow sauce to thicken, approximately 10 minutes.
Ingredients for Tomatillo Sauce:
2 lbs. green tomatoes, boiled
1/4 lb. Tomatillos, boiled
1/2 oz. cilantro
1 oz. jalapeno peppers
1 Tbls. salt
1/4 oz. fresh garlic, diced
Place all ingredients into a blender or food processor and blend for 5 seconds until sauce is thick. Note: This sauce has a chunky texture.
Enchiladas
3 corn tortillas
2 Tbls. hot oil
Suissa Sauce
Pork Carnitas, chopped
swiss cheese, sliced
2 Tbls. sour cream
1/4 cup chopped green onions
Dip the tortillas into the hot oil to soften. Ladle 1-oz. of Suissa Sauce on each tortilla; spoon 2 ounces of carnitas and roll. Top each tortilla with Suissa sauce and two slices of swiss cheese and melt in oven or microwave. Prior to serving, spoon a dollop of sour cream on top of each tortilla and garnish with green onions.
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