Grilled Pulled Pork Enchiladas

By Mike Lang

As much as possible, I like to make food from scratch. I say “as much as possible,” because sometimes life demands you open a can and not spend two hours in the kitchen. I’m sure we all know the mad dash. We want dinner relatively fast, and most importantly, it needs to be grilled. This is why one of my easy weeknight meals are grilled enchiladas. The freezer is sourced for protein, tortillas are always on hand, and opening a can of enchilada sauce only requires a few spins of the wrist.

In an incredible set of circumstances, I ran into a reader of my blog a few weeks ago. He owns, Escollo, a brewery, and restaurant in Mexico City, Mexico. Sharing pints as the night went on, I asked him how he prepares a red sauce. Within a few minutes, his chef was texting an ingredient list and rough process. After some translation to English, I was ready to go and adapt it for the grill.

While there is nothing wrong with a quality canned ingredient, this recipe, and its happenstance journey, is worth the extra time, especially if it means more time by the grill. Even, on a weeknight.

Grilled Pulled Pork Enchiladas
By Mike Lang

2 ½ lbs tomatoes, quartered

½ yellow onion, chopped

2 cloves garlic, minced

3 serrano peppers, seeds & ribs removed, chopped

1 large bunch of cilantro, about 2 1/2 ounces

4 Tablespoon vegetable oil

1 Tablespoon kosher salt

1 teaspoon freshly cracked pepper

6 large tortillas

3 cups pulled pork

1 cup pepper jack cheese, grated