I was recently faced with the perplexing dilemma of having far too much pulled pork than we could possibly consume over one weekend. I mean, how many barbecue sandwiches does one really want over the course of several days?
So I put a container full of the leftover smoked 'cue in the freezer until (a): I once again craved a barbecue sandwich with creamy cole slaw on a sesame-seed bun which, after eating so much in the first place, probably wouldn't happen for a few months; or (b): freeze it until I could decide what to do with it.
Anne BralyThe answer to (b) came much sooner than expected.
As many cooks do, I was standing in front of my freezer, staring at its contents for inspiration. Then it hit me like frozen cubes jumping from the icemaker: pork enchiladas. I've had Mexican smoked carnitas - south-of-the-border pulled pork - served in many different ways at Mexican eateries. And the pulled pork I smoke on my grill is not a lot different. So why not?
In creating this recipe, I used my favorite cream-cheese chicken enchilada recipe and tweaked it with different spices and add-ins. But the idea is basically the same: A lusciously creamy center surrounded by a soft tortilla floating in spicy homemade enchilada sauce rather than the bland bottled variety.
The result pleased me more than I had expected. The addition of corn and black beans to the mix of cream cheese and smoked pork added texture and a little crunch. The enchilada sauce was made even better with the addition of a spicy Mexican hot sauce I'd had on hand for a while. Served with rice and beans, I had dinner ready and on the table in under 30 minutes. Not bad, considering just hours earlier I hadn't a clue what was on the menu for the evening repast.
It's a recipe I'll make again, and you may want to try for the first time if you have too much barbecue left over from your Labor Day meal. It's a good example of how fusion cuisine really works.
Pulled Pork Enchiladas
8 ounces cream cheese, softened
1 tablespoon cumin
3-4 cloves garlic, crushed
1/2 teaspoon cayenne pepper, optional
2 cups pulled pork
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels
1/4 cup chopped scallions, plus more for garnish
1 1/2 cups shredded cheddar cheese
3 cups enchilada sauce (bottled or using following recipe)
8 tortillas
Sour cream, optional
Heat oven to 325 degrees. Combine softened cream cheese with cumin, cayenne pepper, garlic, pork, black beans, corn, scallions and 1/2 cup shredded cheddar. Mix in 1/2 cup enchilada sauce.
Spread 1/2 cup of enchilada sauce on the bottom of a 9- by 13-inch baking dish. Place 1/2 packed cup of pork filling into a tortilla; roll up and place in the baking dish. Pour remaining enchilada sauce over the tortillas, and bake for 10-15 minutes or until sauce begins to bubble. Remove from oven and sprinkle the cheese on top, return to oven and bake for 10 minutes or until cheese is melted and bubbly.
Let stand for 5 minutes before serving.
Enchilada Sauce
1/4 cup olive oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
1 cup water
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon (or to taste) Chalula hot sauce (or your favorite)
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar
Heat oil in a saucepan over medium heat. Add flour and whisk until well combined, about 1 minute. Add remaining ingredients, whisk, bring to boil, then reduce to simmer. Simmer for 10 minutes or until thickened, whisking occasionally. Season with salt and pepper, if desired.
BEST RIBS IN THE SOUTH
The Daily Meal, a website devoted to cooking, dining, drinking and entertainment, has released its list of the Top 35 ribs in America, and four can be found in Tennessee. In Memphis: Cozy Corner (ranked 33rd), Central BBQ (ranked 16th) and Charlie Vergos' Rendezvous (ranked ninth). Closer by in Nashville, Martin's Bar-B-Que Joint came in at No. 32. To the south of town, Big Bob Gibson's in Decatur, Ala., came in at No. 5. You'll find the complete list at www.thedailymeal.com/americasbestribs.
Contact Anne Braly at abraly@timesfreepress.com.