Enchiladas are a great way to feed a family. They're pretty universally delicious and even satisfy the appetite of picky eaters, but once you have food restrictions in your family, you realize that nearly every store-bought enchilada sauce contains gluten, grain, and/or dairy. Making your own enchilada sauce isn't as convenient as opening up a can, sure, but it's insanely more delicious and better for you. So whether you have food sensitivities, or are simply looking for a delicious enchilada recipe, look no further.
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The secret to pull-apart, tender pork is to give it a good sear, then slow-roast it in the oven with the sauce for a couple of hours. It takes time and a bit of babysitting, but I promise it's worth it. The sauce is cooked alongside the pork and is blended and strained to create the most complex, silky enchilada sauce free of any thickeners.
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The filling is a simple vegetable mix, and combined with the pork, these enchiladas have all the components of a crowd-pleaser dish.
Since we have some gluten sensitivities in our house, I like using the Siete tortillas but feel free to use what you prefer. After they're cooked, I top them with cilantro, lime juice, and a plant-based sour cream or yogurt. Delicious!
Pork Enchiladas with Red Sauce - Grain & Dairy Free
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20
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minutesEnchiladas are a great way to feed a family, but once you have food restrictions you quickly realize nearly every enchilada sauce in the store contains gluten, grain or dairy. This version is features tender pork, cooked in a flavorful sauce that is blended and strained to create the most complex, silky enchilada sauce free of any thickeners.
Ingredients
2.5-3 lb pork spare ribs
- For the sauce
2 tsp coriander seed
2 pasilla pods dried pasilla chiles, stems removed, seeds discarded
3 tbsp avocado oil
1 bay leaf
2 sprigs fresh oregano
1 large white onion quartered
1 gala apple peeled, cored, large-diced
1/2 lb sweet potato diced
2 tsp annatto seed
1 1/2 tbsp Badia brand Adobo seasoning with pepper plus more to taste
18 oz whole peeled tomatoes with sauce
1 1/2 cup chicken stock unsalted or low-sodium
1 1/2 tsp chili powder
6-7 cloves garlic peeled, stemmed, smashed
- Filling ingredients
2 cups crimini or button mushrooms sliced
1 red bell pepper trimmed, diced
1 orange or yellow bell pepper trimmed, diced
4 cup kale lacinato preferred - washed, chopped
1 cup vegan mozzarella cheese
1 cup cashew queso
1 can pinto beans drained, rinsed
16 grain free tortillas Siete cassava flour tortillas, warmed on a flat top to make plyable
- Garnish
Directions
- Preheat oven to 325. Put a cast iron pot with a lid on medium heat on the stove top. Add the avocado oil, cinnamon stick, coriander seed, pasilla pods, bay leaf, oregano, and white onion. Sauté until fragrant.
- Add the pork spare ribs and sear slightly, then add the remaining sauce ingredients and combine. Bring to a simmer, cover and place in the oven for 2 hours.
- After two hours, remove the pork and set aside. Remove the cinnamon stick, bay leaf, and oregano stems and discard. Blend the sauce and work it through a sieve back into the cast iron pot (rinse the pot before using again). Use the back of a spoon to push as much of the sauce as you can through the sieve until you're left with a crumby paste in the sieve. Discard this excess, and bring the sauce to a simmer and reduce by 1/4. Season to taste with the Badia Adobo.
- In a separate pot, sauté the mushrooms and bell peppers until translucent. Season with Badia Adobo to taste, adding the kale toward the end of cooking.
- Turne off the heat then add the tender pork to the vegetables and mix to combine, breaking the pork into smaller pieces. Add the vegan mozzarella and the cashew queso and combine well. Right at the end, add the pinto beans and gently combine.
- Bake the Enchiladas
- Preheat oven to 425.
- Ladle an even layer of enchilada sauce into the bottom of a casserole dish. Assemble your enchiladas by adding a scoop of the filling into the warmed Siete tortillas, rolling tightly and laying into the casserole dish with the fold facing down. Do this for all 16 tortillas.
- Ladle some of the sauce over top and place the casserole dish into the oven. Bake on convection for 15 minutes, then broil for 5 minutes (or until the tops begin to toast and brown.
- Serve warm, garnished with fresh chopped cilantro, a squeeze of fresh lime juice, and plant-based sour cream or yogurt.
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Oh this dish looks delicious! To be honest, I had no idea how to make enchiladas, I have saved your recipe of later!
This is exciting! Looks like it’s worth it to go to the trouble! Most good recipes are worth it! Thank you!