Roast one large onion, 2 jalapeño peppers (more or less for spicy preference), and 6 garlic cloves in the oven at 425° F or until a bit charred.
Boil large pot of salted water, add 6 roma tomatoes for about four minutes, or until skin splits. Let cool a bit then remove skin.
Add tomatoes, roasted onion, jalapeños, garlic to blender with 2 beef boullion cubes, 1 teaspoon of tomato chicken boullion, cumin, oregano, chili powder (I also used a Chipotle one), pepper, onion powder, garlic powder, and paprika. No salt needed for me due to boullion. Add about a cup of water and blend well. Add sauce to pan and let cook for about 10 minutes.
Cook 1.5 lb ground pork until done, seasoned with pepper, a little cumin, and some of the above enchilada sauce.
Add some sauce to a 9×13 inch dish, assemble enchiladas with a scoop of pork, few spoonfuls of sauce, and shredded cheese of your choice. Once finished, put sauce over enchiladas (I don’t drown mine in it because I like mine less soggy) and then shredded cheese. Cook at 375° F for about 35 minutes.
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Roast one large onion, 2 jalapeño peppers (more or less for spicy preference), and 6 garlic cloves in the oven at 425° F or until a bit charred.
Boil large pot of salted water, add 6 roma tomatoes for about four minutes, or until skin splits. Let cool a bit then remove skin.
Add tomatoes, roasted onion, jalapeños, garlic to blender with 2 beef boullion cubes, 1 teaspoon of tomato chicken boullion, cumin, oregano, chili powder (I also used a Chipotle one), pepper, onion powder, garlic powder, and paprika. No salt needed for me due to boullion. Add about a cup of water and blend well. Add sauce to pan and let cook for about 10 minutes.
Cook 1.5 lb ground pork until done, seasoned with pepper, a little cumin, and some of the above enchilada sauce.
Add some sauce to a 9×13 inch dish, assemble enchiladas with a scoop of pork, few spoonfuls of sauce, and shredded cheese of your choice. Once finished, put sauce over enchiladas (I don’t drown mine in it because I like mine less soggy) and then shredded cheese. Cook at 375° F for about 35 minutes.