Craving a flavorful and satisfying meal that's surprisingly easy to make? Look no further than these incredible Carnitas Enchiladas! This recipe combines the tender, juicy perfection of slow-cooked carnitas with the comforting warmth of cheesy enchiladas, resulting in a dish that's both impressive and effortlessly delicious. Forget spending hours in the kitchen – this recipe utilizes the magic of your Instant Pot to drastically reduce prep and cooking time, leaving you with more time to enjoy your amazing meal. We're talking fall-apart tender pork, a rich and savory sauce, and all wrapped up in warm tortillas, topped with melted cheese.
Forget complicated recipes and long cooking times; this Instant Pot shortcut transforms a typically time-consuming dish into a weeknight winner. Get ready to experience the ultimate comfort food with minimal effort. Ready to dive into the easy step-by-step instructions and create your own batch of these irresistible Carnitas Enchiladas? Let's get started!
Tools Needed
- Instant Pot
- Blender
- Cast Iron Skillet
- Strainer
Ingredients
- Pork: 4 pounds
- Milk: 1/4 cup
- Minced Garlic: 2 cloves
- Bay Leaf: 1
- Orange Juice: 1 orange
- Pork Fat: 2 tablespoons
- Salt: 1/2 tablespoon
- Tomatillos: 8-10
- Cilantro: small bunch
- Jalapeno: 1
- Onion: 1/4
- Chiles serranos: 2 (optional)
- Water: 1/2 cup
- Mexican Oregano: 1/2 tablespoon
- Oil: 1/2 tablespoon
- Corn Tortillas
- Queso Fresco
- Crema Fresca
- Pickled Purple Onions
Step-by-Step Instructions
Step 1. Prepare the Carnitas
- In your Instant Pot, combine milk, garlic, bay leaf, orange juice, and pork fat.
- Cut pork into smaller pieces and add to the Instant Pot. Add salt and mix well.
- Pressure cook for 35 minutes with a quick release.
- Once carnitas are cooked, strain to remove excess liquid.
- Heat cast iron skillet over high heat for 3 minutes. Add pork fat.
- Add carnitas to the hot skillet and cook on medium-high heat for 5-8 minutes until crispy.
Step 2. Make the Salsa Verde
- Blend tomatillos, cilantro, jalapeno, onion, chiles serranos (optional), salt, and water until smooth.
- Heat oil in a pan over medium heat. Add blended salsa and cook for 5 minutes, stirring occasionally.
- Stir in Mexican oregano.
Step 3. Prepare the Tortillas
- Fry tortillas for 20-30 seconds per side.
Step 4. Assemble and Serve
- Dip corn tortillas in salsa verde, fill with carnitas, queso fresco, onion, and cilantro. Top with crema fresca, more onions, cilantro, and pickled onions.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Adding milk tenderizes the carnitas and keeps them juicy.
- Pork fat adds incredible flavor to the carnitas.
- Cut pork into smaller pieces for faster cooking.
Nutrition
- N/A
FAQs
1. Can I use leftover carnitas for this recipe?
Absolutely! Leftover carnitas work perfectly. Just shred them and skip the Instant Pot cooking step.
2. What kind of cheese is best for these enchiladas?
Monterey Jack, cheddar, or a Mexican blend all melt beautifully and add great flavor. Feel free to experiment!
This Easy Instant Pot Carnitas Enchiladas recipe delivers big on flavor and convenience, proving that delicious meals don't have to be complicated. With minimal effort and maximum taste, this recipe is sure to become a new family favorite. Enjoy your incredibly satisfying and flavorful Carnitas Enchiladas!