Chef Robert Del Grande
Taco Milagro, Houston
Pork Coloradito
Yield: 1 serving
Cheese enchiladas (recipe follows) 2
Pork shoulder, cooked (recipe follows) 6 oz.
Coloradito sauce (recipe follows) 4 oz.
White onion, finely chopped 2 Tbsp.
Cilantro sprigs garnish
Creme fraiche 1 Tbsp.
Heat enchiladas in 350F oven until hot and cheese just begins to melt. Transfer to dinner plate.
Heat cooked pork shoulder in Coloradito sauce. Spoon warmed pork onto plate next to enchiladas and pour sauce over pork.
Sprinkle onions over dish; garnish with cilantro and creme fraiche.
Cheese Enchiladas
Yield: 12
Corn tortillas 12
Monterey Jack cheese, grated 24 oz.
Cooking oil 2 cups
Lightly fry tortillas in oil, 10 to 15 seconds per side; do not crisp.
Divide cheese evenly among tortillas and roll into enchiladas; reserve.
Pork Shoulder
Yield: 20 lbs.
Boneless pork shoulder 20 lb.
Water 2 gal.
Salt 1/4 cup
Garlic cloves, peeled 2 oz.
Yellow onions, cut in eighths 1 lb.
Lard or cooking oil 1 cup
Cut pork shoulder into quarters; trim large areas of fat.
Combine pork, water, salt, garlic and onion in large pot. Bring boil; reduce heat and simmer 1 1/2 hrs.
Remove pork from broth; chill and reserve. Strain garlic and onions from broth and discard, reserving broth for use in sauce.
Cut pork shoulder into 1-in. cubes, trimming remaining fat. Bring lard or oil to high heat in broad skillet. Add pork and saute until meat is browned.
Add Coloradito sauce to skillet with pork and simmer gently 30 minutes. Remove from heat and cool. Drain sauce, chill and reserve. Chill pork and reserve.
Coloradito Sauce
Yield: about 5 qts.
Guajillo chiles, stems and seeds removed 1 lb.
Pork broth (from pork shoulder recipe above) 1 gal.
Garlic cloves, peeled 8
Salt 2 Tbsp.
Cumin seeds, toasted 1 tsp.
Bay leaves 4
On small sheet tray, lightly toast stemmed, seeded chiles in 350F oven for 3 minutes (do not burn). Cover chiles with water; soak 30 minutes to soften. Drain and discard water.
In blender, combine chiles, pork broth, garlic, salt, cumin and bay leaves. Puree until smooth (in batches if necessary).
Strain puree through china cap to remove large pieces.