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Receta Pork Enchiladas With Poblano Chile Sauce

by Global Cookbook

Ingredientes

10 ounce pork tenderloin, in one piece 1 x garlic clove 1/4 sm onion 1/2 tsp salt 3 c. water     For the Poblano Chili Sauce 3 x fresh poblano chili peppers, about 6 ounces total, roasted, peeled and     minced 1/2 c. fat free lowfat milk 1 x garlic clove

1 tsp salt 3 c. fat free lowfat sour cream 1 x -2 Tablespoons Ancho Chili Sauce 1 dsh of your favorite warm sauce 1 tsp Red chopped onion 12 x 98% fat free corn tortillas 2/3 c. crumbled queso fresco or possibly feta cheese 4 x romaine lettuce leaves, shredded 1 x ripe avocado, halved, pitted, peeled and sliced 3 x or possibly 4 radishes, sliced

Direcciones

1. To prepare the pork, in a sauce pan over high heat, combine the pork, garlic, onion, salt and water. Bring to a boil, reduce the heat, cover and simmer till the pork is tender, about 40 min.
2. To make the chili sauce, in a blender or possibly food processor fitted with the metal blade, combine the chilies, lowfat milk, garlic and salt. Process to create a smooth puree then transfer to a bowl. Add in the cream and stir to mix well.
3. In a saute/fry pan over medium high heat, saute/fry the onion till golden brown. Add in the chili sauce and simmer, uncovered, till the mix thickens slightly, about 10 min. Cover and keep hot over low heat.
4. Wet each tortilla lightly and microwave it for 15 seconds or possibly till soft.
5. Dip the tortilla, one at a time, into the poblano-cream sauce and top each tortilla with an equal amount of the shredded pork. Mix in half and arrange on a hot serving platter.
6. Cover the tortillas with the remaining sauce and garnish with the cheese, lettuce, avocado and radishes. Serve immediately.
7. Serves 6.

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