Enchiladas

Pork Enchiladas In Red Sauce

Name: Pork Enchiladas In Red Sauce
Prep time: 30 min
Cook time: 120 min
Total time: 210 min
Yield: 6 servings
Ingredients: 4 dried ancho chiles; 1 lb (450g) pork shoulder, cut into large pieces; 1 large onion, chopped; 3 cloves garlic, minced; 1 tsp (5g) ground cumin; 1 tsp (5g) paprika; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 8 corn tortillas; 2 tbsp (30g) lard or vegetable oil; 1 cup (250g) queso fresco, crumbled

By Opal Ingram · June 19, 2026 · Enchiladas

Prep30 min

Cook120 min

Total210 min

Serves6

I still remember the first time I tasted my grandmother's pork enchiladas in red sauce. The combination of tender, slow-cooked pork, the deep flavor of the red sauce, and the crunch of the fresh tortillas was love at first bite. This dish has been a staple in my family for generations, and I'm excited to share it with you.

This recipe is a reflection of my Mexican heritage and the traditional cooking methods that have been passed down through my family. From the charring of the chiles to the slow-cooking of the pork, every step is a labor of love that results in a dish that's both authentic and delicious.

One of the things that sets this recipe apart is the use of dried chiles, which are toasted to bring out their deep, smoky flavor. This flavor is then combined with the richness of the pork and the slight tang of the tomatoes to create a sauce that's both complex and balanced.

This dish is perfect for special occasions or everyday meals, and it's sure to become a favorite in your household. So, let's get started and make some delicious pork enchiladas in red sauce!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The dish is perfect for special occasions or everyday meals.
The pork enchiladas in red sauce are a delicious and authentic Mexican dish.
The recipe can be made ahead of time and refrigerated or frozen for later use.
The dish is budget-friendly and can be made with affordable ingredients.
The pork enchiladas in red sauce are a crowd-pleasing dish that's sure to become a favorite.

Why This Recipe Works

The key to this recipe is the layering of flavors, which starts with the toasting of the chiles. This process brings out the deep, smoky flavor of the chiles, which is then combined with the richness of the pork and the slight tang of the tomatoes.

The slow-cooking of the pork is also crucial, as it allows the meat to become tender and infused with the flavors of the sauce. The use of lard or vegetable oil to fry the tortillas adds a richness and crunch to the dish, while the sprinkle of queso fresco and the dollop of sour cream add a tangy, creamy element.

The combination of these flavors and textures results in a dish that's both authentic and delicious, and that's sure to become a favorite in your household.

Ingredients You’ll Need

To make this recipe, you'll need a few key ingredients, including dried chiles, pork shoulder, and tortillas. You'll also need some aromatics like onion and garlic, as well as some spices and seasonings to add depth and flavor to the dish.

When shopping for ingredients, be sure to look for high-quality dried chiles that are free of stems and seeds. You'll also want to choose a pork shoulder that's well-marbled, as this will result in a more tender and flavorful final product.

4 dried ancho chilesAncho chiles have a mild, slightly sweet flavor and a deep red color. They can be found in most Mexican markets or online.
1 lb (450g) pork shoulder, cut into large piecesPork shoulder is a tough cut of meat that becomes tender and flavorful when slow-cooked. Look for a well-marbled piece of meat for the best results.
1 large onion, choppedOnion adds a sweet, caramelized flavor to the dish when sautéed. Use a large onion for the best results.
3 cloves garlic, mincedGarlic adds a pungent flavor to the dish and helps to balance out the richness of the pork. Use 3 cloves for the best results.
1 tsp (5g) ground cuminCumin adds a warm, earthy flavor to the dish and helps to balance out the other spices. Use 1 teaspoon for the best results.
1 tsp (5g) paprikaPaprika adds a smoky, slightly sweet flavor to the dish and helps to balance out the other spices. Use 1 teaspoon for the best results.
1/2 tsp (2g) saltSalt helps to bring out the flavors of the other ingredients and adds depth to the dish. Use 1/2 teaspoon for the best results.
1/4 tsp (1g) black pepperBlack pepper adds a sharp, pungent flavor to the dish and helps to balance out the other spices. Use 1/4 teaspoon for the best results.
8 corn tortillasCorn tortillas are the traditional choice for enchiladas and add a delicate, slightly sweet flavor to the dish. Look for high-quality tortillas that are pliable and easy to roll.
2 tbsp (30g) lard or vegetable oilLard or vegetable oil is used to fry the tortillas and add a rich, crunchy texture to the dish. Use 2 tablespoons for the best results.
1 cup (250g) queso fresco, crumbledQueso fresco is a type of Mexican cheese that adds a tangy, creamy flavor to the dish. Look for high-quality queso fresco that is fresh and has a good texture.

Ingredients for Pork Enchiladas In Red Sauce

Equipment You’ll Need

Large heavy skillet or Dutch ovenComal or griddleBlender or food processorInstant-read thermometerTortilla pressCutting boardChef's knife

How to Make Pork Enchiladas In Red Sauce

1
Start by toasting the dried ancho chiles on a comal or griddle over medium heat. Turn the chiles frequently to prevent burning, and continue toasting until they are fragrant and slightly puffed, about 5 minutes.
2
Once the chiles are toasted, remove them from the heat and let them cool. Then, stem and seed the chiles, and place them in a blender or food processor with 2 cups of water. Blend the chiles until they are smooth and well-combined with the water.
3
In a large skillet or Dutch oven, heat 1 tablespoon of lard or vegetable oil over medium heat. Add the chopped onion and cook until it is translucent and starting to caramelize, about 8 minutes.
4
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Then, add the ground cumin, paprika, salt, and black pepper, and cook for 1 minute, until the spices are fragrant.
5
Add the pork shoulder to the skillet and cook until it is browned on all sides, about 5 minutes. Then, add the blended chile mixture to the skillet, and bring the mixture to a simmer.
6
Reduce the heat to low and let the pork cook in the chile mixture for 2-3 hours, until it is tender and falls apart easily. Use an instant-read thermometer to check the internal temperature of the pork, which should be at least 165°F.
7
While the pork is cooking, prepare the tortillas by frying them in the remaining 1 tablespoon of lard or vegetable oil. Fry the tortillas until they are pliable and slightly crispy, about 30 seconds on each side.
8
To assemble the enchiladas, dip a fried tortilla in the chile mixture and then fill it with some of the cooked pork. Roll the tortilla up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and pork.
9
Pour the remaining chile mixture over the rolled tortillas and top with crumbled queso fresco. Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 20-25 minutes, until the cheese is melted and bubbly.
10
Remove the dish from the oven and let it cool for a few minutes before serving. Serve the enchiladas hot, garnished with chopped fresh cilantro and a dollop of sour cream if desired.
11
To make the dish more substantial, serve the enchiladas with a side of Mexican rice, beans, or roasted vegetables. You can also add some diced onions, sliced radishes, or pickled jalapeños to the top of the enchiladas for extra flavor and texture.

Expert Tips

To get the best flavor out of the chiles, be sure to toast them thoroughly before blending them with water.
Use high-quality tortillas that are pliable and easy to roll, as these will result in a better texture and flavor.
Don't overfill the tortillas with pork, as this can make them difficult to roll and can result in a messy dish.
To add some extra flavor to the dish, try adding some diced onions or sliced radishes to the top of the enchiladas before baking.
If you want to make the dish more substantial, try serving it with a side of Mexican rice, beans, or roasted vegetables.
To make the dish ahead of time, prepare the chile mixture and cook the pork, then refrigerate or freeze until ready to assemble and bake the enchiladas.

Common Mistakes to Avoid

Not toasting the chiles thoroughly, which can result in a lack of flavor in the dish.
Overfilling the tortillas with pork, which can make them difficult to roll and can result in a messy dish.
Not cooking the pork long enough, which can result in a tough and flavorless final product.
Not using high-quality tortillas, which can result in a poor texture and flavor.
Not letting the dish cool before serving, which can result in a messy and unappetizing final product.
Not serving the dish with a variety of toppings and sides, which can result in a lack of flavor and texture.

Variations and Substitutions

Try adding some diced onions or sliced radishes to the top of the enchiladas before baking for extra flavor and texture.
Use different types of cheese, such as Oaxaca or Cheddar, for a unique flavor and texture.
Add some heat to the dish by incorporating diced jalapeños or serrano peppers into the chile mixture.
Try using different types of meat, such as chicken or beef, for a unique flavor and texture.
Add some fresh cilantro or scallions to the top of the enchiladas for a fresh and herbaceous flavor.
Serve the enchiladas with a side of Mexican rice, beans, or roasted vegetables for a more substantial meal.
Try making the dish ahead of time and refrigerating or freezing until ready to assemble and bake the enchiladas.

What to Serve With Pork Enchiladas In Red Sauce

Serve the pork enchiladas in red sauce hot, garnished with chopped fresh cilantro and a dollop of sour cream if desired. You can also serve the dish with a variety of toppings and sides, such as diced onions, sliced radishes, pickled jalapeños, Mexican rice, beans, or roasted vegetables.

Some other ideas for serving the dish include adding some crumbled queso fresco or grated cheese to the top of the enchiladas, or serving them with a side of warm tortillas or crispy tortilla chips.

Serve the enchiladas with a side of Mexican rice and beans for a filling and flavorful meal.Top the enchiladas with diced onions, sliced radishes, and pickled jalapeños for a fresh and spicy flavor.Serve the enchiladas with a side of roasted vegetables, such as zucchini or carrots, for a healthy and well-rounded meal.Use the enchiladas as a filling for tacos or burritos, along with other toppings such as sour cream, avocado, and salsa.Serve the enchiladas with a side of warm tortillas or crispy tortilla chips for a fun and interactive meal.Top the enchiladas with crumbled queso fresco or grated cheese for a creamy and indulgent flavor.

Make-Ahead, Storage, Freezing and Reheating

The pork enchiladas in red sauce can be made ahead of time and refrigerated or frozen until ready to assemble and bake. To refrigerate, prepare the chile mixture and cook the pork, then store them in separate containers in the refrigerator for up to 3 days.

To freeze, prepare the chile mixture and cook the pork, then store them in separate containers or freezer bags in the freezer for up to 3 months. When ready to assemble and bake the enchiladas, simply thaw the frozen ingredients overnight in the refrigerator, then assemble and bake as directed.

To reheat the enchiladas, simply bake them in a preheated oven at 375°F for 10-15 minutes, until hot and bubbly. You can also reheat them in the microwave, but be careful not to overheat, as this can result in a dry and unappetizing final product.

Frequently Asked Questions

What type of chiles should I use for this recipe?

Ancho chiles are the traditional choice for this recipe, but you can also use other types of dried chiles, such as guajillo or mulato. Just be sure to toast them thoroughly before blending them with water.

Can I use fresh chiles instead of dried?

While fresh chiles can be used in this recipe, they will not have the same depth of flavor as dried chiles. If you do choose to use fresh chiles, be sure to roast them in the oven or on a grill before blending them with water.

How long can I store the chile mixture in the refrigerator?

The chile mixture can be stored in the refrigerator for up to 3 days. Simply store it in an airtight container and refrigerate until ready to use.

Can I freeze the cooked pork?

Yes, the cooked pork can be frozen for up to 3 months. Simply store it in an airtight container or freezer bag and freeze until ready to use.

How do I reheat the enchiladas?

Can I make this recipe ahead of time?

Yes, the chile mixture and cooked pork can be made ahead of time and refrigerated or frozen until ready to assemble and bake the enchiladas. Simply assemble and bake the enchiladas when ready to serve.

What type of cheese should I use for this recipe?

Queso fresco is the traditional choice for this recipe, but you can also use other types of cheese, such as Oaxaca or Cheddar. Just be sure to crumble or grate the cheese before sprinkling it on top of the enchiladas.

Can I serve this dish with other toppings or sides?

Yes, the pork enchiladas in red sauce can be served with a variety of toppings and sides, such as diced onions, sliced radishes, pickled jalapeños, Mexican rice, beans, or roasted vegetables. Just be sure to choose toppings and sides that complement the flavors of the dish.

The Full Recipe

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