Pork Enchiladas Rojas (Enchiladas Rojas con Carne de Cerdo)

• 900 g Pork shoulder, boneless
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Vegetable oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 pieces Dried red chili
• 2 tbsp Guajillo chili powder
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 750 ml Chicken stock
• 1 tbsp Apple cider vinegar
• 12 pieces Corn tortillas
• 120 g Queso fresco

1. Heat the oven to 180°C (355°F). Peel and halve the onion, then peel the garlic.
2. Season the pork all over with 1 tsp of the fine sea salt and the black pepper. Heat 1 tbsp of the vegetable oil in a dutch oven over medium-high heat, then brown the pork well on all sides.
3. Add the onion, garlic and chicken stock, bringing it to a gentle simmer. Cover and cook on low for 55 to 60 minutes, turning the pork once or twice, until very tender and shreddable.
4. Lift the pork onto a plate and cover loosely to keep warm. Strain the cooking liquid into a saucepan, reserving the onion and garlic, then skim off any excess fat from the surface.
5. Add the dried red chili to the hot stock and simmer for 8 to 10 minutes until softened. Tip the stock and chilies into a blender with the reserved onion and garlic, then add the guajillo chili powder, ground cumin, dried oregano, remaining 1 tsp fine sea salt and the apple cider vinegar.
6. Blend until very smooth, then return the sauce to the saucepan and simmer for 5 minutes to thicken slightly; it should coat the back of a spoon. Taste and adjust with a pinch more fine sea salt if needed.
7. Shred the pork into bite-sized strands, discarding any large pieces of fat. Heat the remaining 1 tbsp vegetable oil in a frying pan over medium heat and warm the tortillas for 10 to 15 seconds per side, just until pliable.
8. Pour a thin layer of the red sauce into a baking dish. Dip each tortilla into the sauce, fill with a line of shredded pork, roll up and place seam-side down in the dish, packing them snugly.
9. Spoon the remaining sauce over the enchiladas, covering them evenly. Bake for 12 to 15 minutes until hot throughout and bubbling at the edges.
10. Crumble the queso fresco over the top. Serve straight away while the tortillas are soft and the sauce is glossy.

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