Pumpkin pork enchiladas
Makes 1 dozen enchiladas
› About a half-pound of carnitas (we like this easy slow-cooker recipe)
› 2 cups pumpkin
› 12 small corn tortillas
› 2 cups shredded quesadilla cheese
› 1/4 tsp cumin
› 1/8 tsp chili powder
› Salt and pepper to taste
› Seasoned baked pumpkin seeds and queso fresco for garnish (optional)
1/4 cup liquid from carnitas
1/2 cup pumpkin
1/8 tsp chili powder
Salt and pepper to taste
1) Prepare your carnitas and harvest 1/4 cup juice toward the end of cooking. Set aside or refrigerate if you’re preparing in advance.
2) For the pumpkin filling, you can use canned or pie pumpkins. If you’re using pie pumpkins, cut the pumpkin in large chunks, remove the seeds, and drizzle with a little butter and olive oil. Then bake, covered, at 375 degrees for about 45 min, or however long it takes for the pumpkin to be fork tender. After it cools, remove the meat and discard the skin.
3) Mash the pumpkin with the spices and salt and pepper to taste. Set aside.
4) Prepare the enchilada sauce by combining all sauce ingredients in a blender or food processor. Set aside.
5) To assemble your enchiladas, place a dollop of the pumpkin mix in the middle of a corn tortilla and some carnitas on top, and roll up the tortilla. Place each enchilada seam-side down in a casserole dish. Arrange the enchiladas tightly in the pan so they don’t fall apart during baking. Once you’ve filled the pan, drizzle the sauce (and spread with a spatula if necessary) over the enchiladas and sprinkle generously with cheese.
6) Bake enchiladas at 375 degrees for about 15-20 minutes—until the cheese is bubbly and golden and the insides of enchiladas are hot.
7) Garnish with pumpkin seeds and queso fresco.