Assembling the pork enchilada casserole takes little effort, as I simply layered the pork and rest of ingredient one by one and baked it. To save time, I made the pork and the Salsa Verde two days in advance and refrigerated it. I made the Fried Corn Tortillas on the day when I wanted to bake it. If you want, this, can be assembled well , in advance, as it reheats quite well, can assure you this, since I, had leftovers and reheated it after two days and it tasted just as good as the freshly made one.
Servings 2 -3
Ingredients
250 Grams Pork Mince
1 Cloves Garlic - finely chopped
1½ Teaspoon Lime juice
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
1 Teaspoon Vegetable Oil
Other Ingredients
Salsa Verde
4 Corn Tortillas - torn
1 Cup Shredded Provolone & Cheddar Cheese
1 Small Onion- diced
¼ Cup Chopped Coriander/Cilantro leaves
Sour cream, for serving
For the Fried Corn Tortillas
1 Cup = 250 Ml
Ingredients
1 Cup Maize Flour
¼ Teaspoon Pink Himalayan Salt
1 Teaspoon Oil
125 Ml+ Water
MethodHeat a tablespoon of oil in a pot/kadai, add minced garlic and the pork mince, sauté till it changes color add salt and pepper powder , mix well
add ½ cup water. Bring the pot to a boil, and then turn the heat down to low and simmer uncovered for until the mince is cooked
and all moisture nearly evaporated ( there should 2 - 3 tablespoons of liquid in the mince).
Cool till it comes to room temperature add ½ cup of the Salsa Verde, lime juice and little coriander leaves . Taste for salt and spice, add more Salsa Verde if you want it more spicy.
For the Fried Corn Tortillas In a skillet, boil the water, add salt and oil. When it comes to a rolling boil add the maize flour and mix well with a spoon. Let it cook for a minute. Switch off the flame and cover it with a lid for 3 minutes. When it is still warm, knead this to soft dough, if required add a teaspoon of hot water while kneading. Knead it well into soft dough. Cover and keep it aside for just 5 minutes.
Divide the dough into 5 equal balls. Roll each between a oiled plastic sheet in a tortilla press/puri maker. Cut it with a mould to make the edges smooth and tortilla the same size.
Bake this in non stick skillet (See Notes) till it get brown spots on each side.
Keep this on wire rack. Like wise make the rest of the corn tortillas. Wrap them in a towel and let them cool completely.
Heat up the vegetable oil on low heat in a small pan Use a pan that will fit the tortillas so that you can use a little to fry them).Once the oil is hot add one tortilla at a time, and fry on medium flame till they are crisp. Keep aside to drain on a kitchen towel. I even fried the broken tortilla pieces and used that to layer the casserole, since they are to broken into pieces.
To Assemble- Pork Enchilada Salsa Verde Casserole
Preheat the oven to 170°C.
In a casserole, place half of the broken tortillas in it, tearing in pieces to fill in any gaps. Evenly top the tortillas with half the pork,
sprinkle half the diced onions ( I had 2 tablespoons of leftover red and green capsicum so used that too)
half the chopped coriander leaves, and and evenly spread the Salsa Verde. Then sprinkle the shredded cheese.
Top that layer with remaining torn tortillas and then add the rest of the pork,
the rest of the onions, capsicums, evenly spread the salsa,
sprinkle coriander leaves and then top evenly with the rest of the cheese.
Bake uncovered for 25 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 10- 12 minutes before serving. Serve warm with sour cream and wafers.
My Notes
The pork and Salsa Verde can be made ahead of time and kept refrigerated for 3 days. I baked the first tortilla on my anodized tawa and it got stuck see pic, so use a non stick pan to bake the tortillas.Labels: Pork, Salsa Verde , Mexico, Mexican, Baking Bloggers, Corn, Tortilla, Baked, Enchilada, Serves Two, Main course, Green Tomato, Breads
Baking Bloggers (April 2021): Baking of Mexico
