Enchiladas with Red Sauce

This was Enchiladas with Red sauce and, of course, a lot of cheeeeeese.

Filling was leftover of smoked pork from Father's Day dinner mixed with sauteed onion and J's baby jalapeno. About sauce, although my first choice was green, or Verde, I could not find tomatillos, either fresh or canned, so went with the "red" kind.

Like mole sauce with a hint of Mexican chocolate, cocoa powder gave a subtle but interesting depth to the sauce while our Penzey's chile powder Chile 3000 strongly dominated the taste of the sauce.

There was some kind of "heat" from those spices and jalapeno. I knew IT. J didn't feel ANYTHING at all as usual.

But that's OK, a lot of cheese and avocado toppings cushioned the heat as I hoped.

SERVES 2 x 2 = 4

1tbs canola oil
2 tbs flour
1 tbs chili powder
1 tsp cocoa powder
1 tsp oregano
1 cup water
14 oz crushed tomato

2 1/2 cup tiny cubed smoked pork
1 tbs canola oil
1/2 finely chopped onion
1 finely chopped jalapeno, seeded

12 corn tortillas (mine were homemade: 1 1/2 cup Masa + 1 1/4 cup water)
1 3/4 cup Mexican cheese mix 

1-2 tsp chopped cilantro
1 cubed avocado
wedges of lemon or lime

1. For red sauce, heat oil, saute flour, chile powder, cocoa powder for 1 min to develop flavor.
2. Add oregano, water to make paste; stir in tomato, simmer for 20-30 min.
3. For filling, in another pan, heat oil, saute onion and jalapeno until they soften. Off the heat, stir in smoked pork and 3 tbs red sauce.
4. Smear bottom of baking dish with 1/4 cup red sauce, spoon filling on tortillas, fold them and arrange them on baking dish.
5. Pour red sauce and sprinkle cheese on tortillas, bake 350 F for 15-20 min.
6. Garnish with cilantro, avocado, squeeze lemon/lime.