Carnitas enchiladas

Carnitas and Bean Enchiladas with Mexican Rice




  • 200 grams of pork
  • spices for rub (salt, pepper, garlic powder, chili powder, cumin, coriander, paprika)
  • 1 tablespoon of honey



  • 200 ml of rice
  • 300 ml of chicken stock
  • 1 onion
  • 2 tablespoon of sieved tomatoes
  • 1 tablespoon of honey


Enchilada sauce:

  • 1 onion
  • 2 cloves of garlic
  • 1 chili pepper
  • 200 ml of chicken stock
  • 100 ml of sieved tomatoes
  • 1 teaspoon of dry oregano


1 can of red beans

75 grams of grated edam cheese

75 grams of grated cheddar cheese (Lye Cross Farm Mature Cheddar)

4 corn tortillas




Heat cooking oil in a heavy pan. Mix together all the rub spices into a bowl (the amount of each spice is up to you). Cut the pork meat into small cubes. Put the meat into the bowl with the rub and message the rub into the meat. Place the meat into the hot pan and fry until the outside of the pork looks crispy. Add enough water to cover the meat. Add the honey and then cover the pan and let it simmer on low heat for about 1 hour. When the water is almost boiled out, uncover the pan, turn up the heat and let the remaining water boil out.



Heat cooking oil in a pot. Chop the onion into small pieces and fry them in the pot. Add the rice and fry it for a few minutes. Add chicken stock, tomatoes and honey. Cover the pot and turn the heat down to low. Cook until the water is boiled out and the rice is soft.



Heat cooking oil in a pan. Chop onions, garlic and chili pepper and add them to the pan. When the onions and garlic are soft, add oregano, chicken stock, tomatoes and honey. Cook until it is thick and then press it through sieve. If it is too thick, add some more stock. If it is too thin, put it back in the pan and reduce it more.


Add a few scoops of carnitas and beans to the corn tortillas, roll them and place them in a baking pan. Bake the tortillas until the cheese is melted. Cover them with the sauce and serve with rice.