Simmered Pork or Beef for EnchiladasSimmered Pork or Beef for Enchiladas

Beef and pork are popular as fillings for enchiladas and are usually prepared the same way, by gently braising in a flavorful liquid. The secret is to simmer, not boil, the meat just until it is fork-tender. (In other words, when a meat fork is inserted into a piece of meat, it slips easily off the fork.) Be careful not to cook beef or pork so long that it becomes mushy. It is also helpful to cut meat into 2–4 inch (5–10 cm) pieces with, not against, the grain. This shortens cooking time and makes shredding easier.

How to Prepare Pork or Beef for Use in Enchiladas

Yields approximately 2 cups (260 grams) shredded pork or beef

Equipment:

  Deep saucepan or soup pot

Ingredients:

  1 pound (454 grams) pork shoulder or beef chuck

  1 small white onion, peeled and cut in half

  2 cloves garlic, peeled and slightly crushed

  Kosher or sea salt as needed

Directions:

  Cut the meat into smaller chunks or pieces with, not against, grain.

  Place meat, onion, and garlic in a soup pot. It is not necessary to brown meat.

  Add enough cold water to cover and salt—approximately 1 teaspoon (5 ml) per quart of liquid.

  Bring just to a boil over high heat and immediately reduce heat to a simmer.

  Skim any foam that rises to the surface. (Move the saucepan partially off the burner to create a convection boil; this pushes impurities to one side of the pan, making removal of foam easier.)

  Cook until the meat is fork-tender, 1–1½ hours.

  If time permits, allow the meat to cool in cooking liquid.

  When cool enough to handle, shred the chicken into bite-size pieces (deshebrada) using two forks or hands.

  Moisten with a little cooking liquid, cover, and refrigerate until needed.

Note: The broth can be defatted, strained, and used to enrich enchilada sauce, or refrigerated or frozen for other uses, such as in rice dishes or soups.