Salt and pepper
Vegetable oil
20 white corn tortilla
500g of pork cooked and shredded
For the salsa
Ľ grilled onion
2 grilled garlic cloves
5 grilled guajillo chillies, skinned and soaked
2 grilled arbol chillies, skinned and soaked
3 whole black pepper
˝ spoon of oregano
˝ spoon of cumin
50g of achiote (annatto seeds)
The juice of two bitter oranges
250 ml of chicken broth
As garnish
1 chopped red onion
1 chopped habanero chiles
The juice of 4 limes
For decoration
1 avocado in slices
1 bunch of coriander
Preparation
For the sauce, blend of the ingredients, salt and pepper and fry it in a saucepan with a bit of oil
Light fry the tortillas, filled them with the pork, rolled them and cover with the salsa
Mixed the red onion with the habanero chiles and the lime juice, salt and pepper and let it rest to concentrate the flavour and reserve
Serve 3 hot enchiladas in each plate and garnish it with the habaneros pepper. Decorate with the avocado and coriander