Pork Barbacoa Enchiladas
These pork barbacoa enchiladas transform your batch-cooked pork into a restaurant-quality dinner in about 30 minutes of active work. The technique of briefly frying corn tortillas in hot fat creates authentic texture that won't get soggy under sauce. This is weeknight cooking that tastes like you spent hours in the kitchen.
Equipment
- Oven
- Small 6-8inch Skillet
- Medium Bowl
- Plate
- Paper Towels
- Baking Dish
Ingredients
Enchiladas
- 1 batch Pork Barbacoa thawed
- 16 Corn Tortillas yellow
- 8 oz Monterey Jack Cheese shredded, for filling
- 8 oz Monterey Jack Cheese shredded, for topping
- 1 cup Enchilada Sauce
Frying
- 1 cup Avocado Oil or beef fat, for softening tortillas
Instructions
Prep
- Preheat oven to 375°F.
- Heat the oil in a small 6-8 inch skillet over low heat.
- Place each corn tortilla in the hot oil until it starts to sizzle.
- Remove and drain on a plate lined with paper towels.
- Repeat until all 16 tortillas are done.
Assemble
- In a medium bowl, mix 8 oz of shredded Monterey Jack with the cold pork barbacoa.
- Place about 2 oz of the barbacoa and cheese mixture across the lower third of each tortilla.
- Roll tightly like a carpet.
- Place seam-side down in a baking dish.
- Continue until all enchiladas are assembled.
- Spoon the enchilada sauce across the center of the enchiladas, leaving about a half inch of the tortilla ends uncovered.
- Sprinkle the remaining 8 oz of shredded cheese evenly across the top.
Bake and Serve
- Bake for approximately 30 minutes or until the pork reaches 165°F.
- Serve with Mexican Rice, Refried Beans, chips and salsa, guacamole, and sour cream.
Notes
The key to non-soggy enchiladas is briefly frying each tortilla before filling—this creates a moisture barrier that keeps them intact even after baking. Use beef fat if you have it from another batch component; the flavor is superior to oil. The filling works best when the pork is cold, making it easier to handle and roll tightly. If your batch barbacoa was frozen, thaw it in the refrigerator overnight but keep it cold during assembly. Baking time varies significantly based on whether your pork starts cold or at room temperature—use a thermometer to confirm 165°F internal temperature. Leftover assembled enchiladas reheat well for next-day lunches.
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