HIDALGO ROJA

Carnitas (Slow-Fried Pork) with Salsa Hidalgo Roja

This enchilada is the regional sibling of the de Crema Verde. I created this very spicy sauce to go with carnitas. Roja is the spiciest of all my enchilada sauces. My version of the sauce was developed using chiles pequin. They are popular and grow wild all over South Texas and northern Mexico. More widely available chiles de árbol may also be used. This is a very popular Mexican-style enchilada.

Makes 12 enchiladas

2 cups Carnitas, warm

12 spiced and softened corn tortillas (here)

2 cups shredded Monterey Jack cheese

3 cups Salsa Hidalgo Roja, warm

Preheat the oven to 425°F. Spray a 9 × 11-inch baking dish with cooking spray.

Place 3 tablespoons of the Carnitas and 1 tablespoon of the cheese in the center of a tortilla. Roll and place seam side down in the baking dish. Repeat until all the tortillas are filled (reserve the remaining cheese), arranging them in the baking dish with ⅛ inch in between.

Pour ¼ cup sauce over each enchilada and sprinkle evenly with the reserved cheese.

Bake for 7 to 10 minutes, until the cheese is melted and the sauce is bubbly. Serve immediately.