Enchiladas al Horno

 Enchiladas is probably my most favorite dish of Mexican food (may tie against street Tacos...).  Unlike Tex-Mex Chicken Enchiladas of the previous Friday, this enchiladas is made following a authentic Mexican way, using corn tortillas.  It's a great way to makeover the leftover Pierna de Puerco (Pulled Pork) for "tortas".  Mmmmm loved the flavor of corn and zesty salsa!  Here's what I always think...I wish I had a super metabolism so I can eat as much enchiladas as I want!!!

-Mar. 28 grocery shopping € 6.88/ € 38.07 left

Ingredients (makes 16 small enchiladas)

16 corn tortillas

3 1/2 cups Pierna de Puerco
2 cups salsa (sauce from Pierna de Puerco) 
*if you don't have enough sauce from the pulled pork, you must make another batch of salsa of Pierna de Puerco or substitute with salsa ranchera HERDEZ or La Costena.
200g/7oz shredded cheese (I used Gouda)
1/3 cup jalapeno
1 cup vegetable oil

Directions
1. Drain pork but preserve the sauce.  In a bowl, combine 50g/1.8oz cheese, roughly chopped japapeno and the pork.
2. In a skillet heat oil and fry tortillas one at a time for 20-30 sec. each side.
3. Take tortillas out and dip in the sauce separated from the pork. 
4. Place the tortilla on a plate, put pork&cheese mix, roll and line in a baking pan.  
5. Pour the rest of sauce over the rolls and sprinkle 150g/5.3oz cheese.
6. Bake at 180°C/350 °F for 10-15 min. to melt the cheese.