Enchiladas Carnitas

• pork shoulder↗1 1⁄2 lbs
• water↗1⁄4 cup
• onion↗1

  diced

• carrot↗1

  diced

• chili powder↗1 teaspoon
• dried oregano↗1⁄2 teaspoon
• minced garlic1 teaspoon
• salt↗

  as needed

• water↗4 cups
• corn tortillas↗12
• grated Monterey Jack cheese1 1⁄2 lbs
• red enchilada sauce

Step-by-step instructions

1. 1

   Cut the pork meat into 1 1/2" cubes

2. 2

   Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.

3. 3

   Stir frequently during this step.

4. 4

   Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.

5. 5

   Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.

6. 6

   Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.

7. 7

   Cool and shred the meat mixture.

8. 8

   Lightly fry the tortillas in oil on each side until soft.

9. 9

   Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.

10. 10

    Top with the enchilada sauce and any remaining cheese.

11. 11

    Bake in a 400F oven for 20-30 minutes, or until everything is very hot.

12. 12

    Remove from oven.

13. 13

    [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]

14. 14

    Serve at once.