Pork Enchiladas with Queso Fresco

I have been on a slow-cooked pork kick lately (say that five times fast!) and tonight I made pork enchiladas for dinner. It's a simple dinner that looks and tastes like it requires lots of hard work, which is always a great thing in my book. Plus, enchiladas are easy leftovers!


Ingredients:

• 1 1/2 lb pork blade
• 1 can of beer 
• 1 can of coca-cola
• 1 cup milk
• 1 pack of corn tortillas (about 10-12 tortillas)
• 3 cups enchilada sauce (3 cups water+ two dried mix, or 2 cans)
• 1/2 cup crumbled queso fresco (or full fat ricotta if you can't find queso fresco)
• Cumin/Cayenne/Salt/Pepper to taste

Directions:

1. About 7 hours before you want to be sitting down to eat, start cooking the pork. Prepare the pork blade by finely slicing it (you're basically pre-shredding the pork to save time and a big mess later) into little inch-long strips. Place it in a slow cooker and pour the coca-cola and the beer on top. Add your desired seasonings, then cook over high heat for 6 hours. 
2. When the pork has finished cooking, preheat the oven to 350 F. 
3. Pour the milk into a pie pan or something similarly deep/wide. Dip a tortilla in the milk, then spoon about 2 tablespoons of pork into the middle. Roll it up and place it seam-side down in a large baking dish. Don't worry about making it pretty--these babies will basically melt apart while they bake. 
4. Once you're finished filling the casserole dish, pour the enchilada suace evenly over the enchiladas. Top with the queso fresco and bake for 25-30 minutes until it's all bubbly and melty on top.
5. Serve hot with your favorite Latin sides, such as guacamole with corn, salsa, sour cream, sliced black olives, beans, rice... the list goes on! 

Enjoy!