Pierna Navideña Enchilada (Spicy Christmas Pork Roast) Recipe

Pierna Navideña Enchilada, or Spicy Christmas Pork Roast, is a traditional Mexican dish often served during the holiday season. This dish features a marinated pork leg, which is slow-cooked and then shredded, often served with enchilada sauce and accompanied by tortillas. Here’s a detailed recipe to make it:

Ingredients:

For the Pork:

• 4-5 pounds bone-in pork leg (pierna)
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup orange juice
• 1/2 cup apple cider vinegar
• 1/4 cup olive oil

For the Enchilada Sauce:

• 4-5 dried guajillo chilies, stems and seeds removed
• 1 cup chicken broth
• 2 cloves garlic
• 1/2 onion
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon vegetable oil (for frying)

For Serving:

• Corn tortillas
• Fresh cilantro, chopped
• Crumbled queso fresco or shredded cheese
• Sliced avocado (optional)
• Sour cream (optional)

Instructions:

1. Prepare the Pork Marinade:

• In a bowl, mix the minced garlic, chopped onion, cumin, oregano, chili powder, paprika, black pepper, salt, orange juice, apple cider vinegar, and olive oil.
• Rub this mixture all over the pork leg, ensuring it’s well coated.
• Cover and marinate in the refrigerator for at least 4 hours or overnight for best flavor.

2. Cook the Pork:

• Preheat the oven to 325°F (160°C).
• Place the marinated pork leg in a roasting pan. Cover it with aluminum foil.
• Roast in the preheated oven for about 4-5 hours or until the meat is tender and easily pulls apart with a fork. Check occasionally and baste with the juices from the pan.
• Once done, remove from the oven and let it rest for about 20 minutes before shredding the meat.

3. Make the Enchilada Sauce:

• In a dry skillet over medium heat, toast the guajillo chilies for a few minutes until fragrant. Be careful not to burn them.
• Transfer the toasted chilies to a blender. Add chicken broth, garlic, onion, cumin, salt, and pepper. Blend until smooth.
• In the same skillet, heat vegetable oil over medium heat. Pour in the blended sauce and simmer for about 10 minutes, stirring occasionally, until thickened.

4. Assemble the Enchiladas:

• Shred the cooked pork leg using two forks.
• Heat corn tortillas in a dry skillet or microwave until pliable.
• Fill each tortilla with shredded pork and roll it up. Place the filled enchiladas seam side down in a serving dish.
• Pour the enchilada sauce over the top and sprinkle with cheese.

5. Serve:

• Garnish with fresh cilantro, and if desired, serve with sliced avocado and sour cream on the side.

Tips:

• Variations: You can add other ingredients like black beans or rice to the filling for more flavor and substance.
• Make Ahead: The pork can be cooked a day in advance and shredded just before serving.
• Storage: Leftover enchiladas can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Summary:

Pierna Navideña Enchilada is a festive and flavorful dish that captures the essence of holiday celebrations in Mexico. It combines the richness of marinated pork with the warmth of spicy enchilada sauce, making it a perfect centerpiece for any holiday meal!