Double Smoked Pulled Pork Red Chile Enchiladas

Kari Hendra

Ingredients

Sauce:

12-16 oz frozen (defrosted) mild red chile (pulp)  + 2 cups  hot water

OR reconstitute dried mild pure ground chile*

* 1/4 cup pure ground mild chile + 4 cups water/chicken broth (see option in sauce instructions).

1 tablespoon each flour and oil (such as canola)

1 teaspoon to 1 tablespoon granulated garlic

1 teaspoon to 1 tablespoon dried Mexican Oregano

1/2 to 1 teaspoon sea salt OR 1 to 1 1/2 teaspoons salt

Yield should be about 1 to 1 1/2 cups chile sauce/layer of casserole

Meat:

1/2 to 1 cup smoked * pulled pork / layer of casserole

* minimal rub used in preparation or use pulled pork from center of butt or shoulder [I use cherry and pecan, or cherry and apple woods to smoke low and slow initially

Tortillas:

3 to 4 fresh 6" corn tortillas per layer, cut or torn into quarter sections

Cheese:

1 to 2 cups shredded Cheddar cheese per layer -- enough to lightly cover each layer

Onion:

1/4 to 1/2 cup sweet onion, 1/4" chop per layer [I only used on top layer]

Instructions

Sauce:

Lightly saute flour and oil (as if making light cream sauce). Add 2 cups hot water, slowly, and stir/whisk until lumps gone. Then add red chile, garlic, oregano, and salt. Continue stirring/whisking until comes to moderate simmer. Turn heat to medium-low and simmer until reduced by 1/3 (or until slightly thickened as in a light cream sauce), stirring/whisking every few minutes. Object is to keep chile in suspension until fully incorporated into thickened sauce. Set sauce aside until assembly.

Option: If using ground red chile, saute along with flour, then add warm liquids.

Enchilada Casserole Assembly:

Use desired size pan and layers. I used a 9X13 non-stick pan and 2 layers to maximize effect. If using more layers, consider adjusting cook time/temp to allow time for maximum smoke penetration without burning bottom of pan. 

Suggestion: cover bottom and sides of pan with HDAF for extra insulation and ease of cleaning.

Place thin layer of red chile sauce in bottom of pan.

Scatter tortilla quarters aroung pan without crowding.

Sprinkle desired amout of pulled pork over tortillas. I tore the pork into about 1" lengths and about 1/4 to 1/2" widths--bite sized.

Lightly scatter onions, if using, then top with cheese (not too heavy!).

Cover with sauce and begin again, ending with sauce on top.

Let sit room temp and prepare BGE:

Stabilize Egg around 375 dome, add 1 or 2 moderate sized Pecan Wood Chunks and a palmed sized amount of Hickory Chips. Let smoke for a few minutes to burn off acrid odor, the place porcelin grid on fire ring, add casserole to center of grid, close dome, and let it stabilize aroung 325-350. Cook about 1 hour until aroma smells like roasted chile and all surface has finished "bubbling" (as in a lasagna)

Remove from Egg, let sit 5 - 10 minutes.

Meanwhile, thinly slice leaf lettuce or use bagged coleslaw cabbage mix. Arrange on plate, top with sour cream, and dish Double Smoked Pulled Pork Red Chile Enchiladas onto each plate. Enjoy!

Notes

smoked beef or poultry can be used suggest mild chile to maximize smoked flavor

Number of Servings: 2-4 adults

Time to Prepare: 1/prep; 1/cook