Recipe adapted from the Tasting Table – I used a pressure cooker and made it like I usually do PC/Foodi roasts; pork and/or beef   – Pork Enchiladas Rojas Recipe ⤵️  https://www.tastingtable.com/1577392/pork-enchiladas-rojas-recipe/

Ingredients

• 5 dried guajillo chile peppers
• 2 dried ancho chile peppers
• Boiling water
• 2 tablespoons avocado oil
• 1 ½ pounds pork shoulder
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon fresh ground black pepper, plus more to taste
• 1 yellow onion, diced
• 4 cloves garlic, crushed
• 1 (28-ounce) can diced tomatoes
• 2 teaspoons Mexican oregano
• 2 teaspoons cumin
• 2 bay leaves
• 10 (6-inch) white corn tortillas
• 1 cup crumbled cotija cheese, plus more for garnish

Optional Ingredients

• Sliced avocado
• Lime wedges
• Sour cream
• Minced cilantro

Directions

1. Toast the guajillo and ancho chiles in a saute pan over medium-high heat, approximately 30 seconds per side.
2. Add the chilies to a medium-sized bowl. Pour enough boiling water over the chiles to cover them. Allow the chiles to soften for 10 minutes.
3. Preheat the oven to 350 F.
4. Place a saute pan over medium-high heat, then add the oil.
5. When the pan is hot, add the pork, season liberally with salt and pepper on both sides, and sear until browned, 2 minutes per side.
6. Remove from the pan and set aside.
7. Add the onion and garlic to the saute pan. Cook for 1 minute.
8. Remove the chiles from the water. Remove the stems, slice in half, and scrape out the seeds.
9. Add the chiles, tomatoes, oregano, 1 teaspoon salt, and ½ teaspoon pepper to a food processor.
10. Add the onions and garlic, and pulse until smooth.
11. Add the pork to a Dutch oven.
12. Pour the chili sauce over the pork, then add the bay leaves.
13. Place the pork in the oven and cook for 2 ½ hours.
14. Remove the pork from the Dutch oven and place on a cutting board. Using 2 forks, shred the pork, then add it to a large bowl.
15. Add a ladle of sauce to the pork and mix. If the sauce is too thick, add a little water to bring it to the desired consistency.
16. Lay the tortillas on a flat surface. Add pork to the center of the tortillas and sprinkle with cotija cheese.
17. Roll to close, add to a 9×11-inch baking pan, and top with the remaining sauce.
18. Bake the enchiladas at 350 F for 10 minutes, until bubbling.
19. Remove from the oven and top with avocado, sour cream, cilantro, and more cotija, if desired.

That turned out DELICIOUS! I topped the finished dish with a sprinkling of finely chopped iceberg lettuce and fire roasted red pepper 🌶 😋 👌 Our sauce is much thinner. I could have easily thickened it, but we like it. My daughter likes jalapeño, spicy habenaro salsa, and sour cream. My granddaughter likes avocado, jalapeño, and sour cream. SHE DOES NOT like cilantro, so when she’s here, that’s left off 😉 I only snapped a pic of my daughter’s 😐 and got out of everyone’s way 🤣 Some other pics below; not in order. Just random.