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Al Pastor Enchiladas

Pork and pineapple enchiladas baked with salsa verde and pepper Jack cheese, topped with pickled red onions, avocado, cilantro, sour cream, and hot sauce.

Prep
20 min
Cook
25 min
Total
45 min
Yield
6 servings
Finished Al Pastor Enchiladas

Instructions

  1. Pickle the onion

    Thinly slice the red onion into ⅛-inch half-moons and place in a small heatproof bowl. Combine the apple cider vinegar, water, honey, and ¾ teaspoon kosher salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the salt. Pour over the onion and press the slices into the liquid. Let stand for 30 minutes while you make the enchiladas, stirring occasionally.

  2. Heat the oven and prepare the cheese

    Heat the oven to 400°F. Chop the fresh oregano. Shred the pepper Jack cheese and measure 2 cups; reserve ¾ cup for the filling and 1¼ cups for the top.

  3. Cook the pork

    Heat a 12-inch ovenproof skillet over medium-high heat. Add the ground pork and cook, breaking it into small crumbles, for about 4 minutes. Stir in the garlic powder, chili powder, cumin, and remaining 1 teaspoon kosher salt. Cook, stirring, for 1 to 2 minutes more, until the pork reaches 160°F.

  4. Finish the filling

    Tear the spinach into the skillet. Add ¼ cup salsa verde, the canned crushed pineapple, and chopped oregano. Cook, stirring, until the spinach wilts and the filling absorbs the sauce, 1 to 2 minutes. Remove from the heat.

  5. Roll the enchiladas

    Lay the flour tortillas on a clean surface. Divide the pork filling among them, about ½ cup each, and top each with 2 tablespoons of the reserved ¾ cup cheese. Roll tightly and place seam side down on a clean cutting board.

  6. Bake the enchiladas

    Spread ½ cup salsa verde over the bottom of the same skillet. Arrange the enchiladas seam side down in the skillet. Pour the salsa verde left in the jar over them and sprinkle with the reserved 1¼ cups cheese. Bake uncovered for 15 minutes, until the cheese is fully melted.

  7. Prepare the toppings

    While the enchiladas bake, pit, peel, and slice the avocado. Chop the fresh cilantro and measure ¼ cup. Drain the pickled onion after it has stood for at least 30 minutes.

  8. Serve the enchiladas

    Top with the pickled onion, avocado, cilantro, sour cream, and hot sauce.