Name: Pork Enchiladas Rojas
Yield: Serves 4
Ingredients: 1 teaspoon coriander seeds; 2 tablespoons cumin seeds; 14 guajillo chiles, seeds removed; 4 ancho chiles, seeds removed; 3 morita chiles; 4 cups homemade chicken stock or low-sodium chicken broth; 8 cloves garlic, peeled; 2 tablespoons tomato paste; 1 teaspoon crushed Mexican or Italian oregano; 1 tablespoon vegetable oil; 1 pound boneless pork shoulder (Boston butt), fat trimmed; Kosher salt; 2 bay leaves; 1 cup vegetable oil; 8 (6-inch) white corn tortillas; 10 ounces queso fresco, crumbled, plus more for serving; 1 avocado; 2 tablespoons sour cream; 1 tablespoon fresh lime juice; Kosher salt; 1/2 onion, sliced into thin rings; Lime wedges, (for serving); A spice mill or mortar and pestle

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Photo by Alex Lau

If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.

Recipe notes

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