Cuban-style Enchiladas

Ingredients

While the original Mexican Enchiladas are typically made with corn tortillas and filled with various meats, our Cuban adaptation infuses the dish with the flavors of the Caribbean. We use plantain tortillas and fill them with a combination of succulent roasted pork, sweet tropical fruits, and a tangy citrus sauce. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 plantain tortillas 8 plantain tortillas
• 2 cups (470ml) roasted pork, shredded 2 cups (470ml) roasted pork, shredded
• 1 cup (235ml) pineapple, diced 1 cup (235ml) pineapple, diced
• 1 cup (235ml) mango, diced 1 cup (235ml) mango, diced
• 1 cup (235ml) red bell pepper, diced 1 cup (235ml) red bell pepper, diced
• 1 cup (235ml) red onion, diced 1 cup (235ml) red onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon oregano 1 teaspoon oregano
• 1 cup (235ml) orange juice 1 cup (235ml) orange juice
• 1/2 cup (120ml) lime juice 1/2 cup (120ml) lime juice
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 55g (Sugars: 25g)
• Protein: 20g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the garlic, red onion, and red bell pepper. Sauté until the vegetables are tender.
3. 3.
   Add the shredded roasted pork, cumin, paprika, oregano, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   In a separate bowl, combine the orange juice and lime juice. Pour half of the citrus mixture into the skillet with the pork and vegetables. Reserve the remaining citrus mixture for later.
5. 5.
   Add the diced pineapple and mango to the skillet. Cook for an additional 2 minutes, allowing the flavors to meld together.
6. 6.
   Warm the plantain tortillas in a dry skillet or microwave until pliable.
7. 7.
   Spoon the pork and fruit mixture onto each tortilla and roll them up tightly. Place the enchiladas in a baking dish.
8. 8.
   Pour the reserved citrus mixture over the enchiladas, ensuring they are evenly coated.
9. 9.
   Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Plantain tortillas — Ensure the plantain tortillas are ripe but firm for easy handling. If they are too ripe, they may become too soft and difficult to roll.
• Roasted pork — Use leftover roasted pork or roast a pork shoulder specifically for this recipe. Shred the pork into small, bite-sized pieces for easy filling.

Tips & Tricks

• For an extra kick of flavor, add a dash of hot sauce or sprinkle some chili flakes on top of the enchiladas before baking.
• If plantain tortillas are not available, you can substitute them with corn tortillas or flour tortillas.
• Serve the enchiladas with a side of black beans and rice for a complete Cuban meal.
• To make the dish more indulgent, top the enchiladas with melted cheese before baking.
• Leftover enchiladas can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Cuban-style Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of black beans and rice for a traditional Cuban meal. Add a dollop of sour cream or a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the enchiladas on a platter, placing them side by side. Drizzle any remaining citrus sauce over the top and sprinkle with fresh cilantro. Serve with a vibrant side salad to add color to the plate.