Slow Cooked Canela Pork Enchiladas with Guajillo Sauce

Porky Enchiladas

I’m actually quite surprised my first post wasn’t Mexican food. I bleed red chile sauce. I cry tears of margaritas. I would be lost without salsa. I like it HOT.

These are probably the best enchiladas I’ve ever made. I didn’t even think to take a picture of them the first night; what you see above are the leftovers!  I think it was the stick of canela that I added to the meat that really made it fantastic. I was sad when I finished the leftovers because that meant they were all gone. Forever. Sad.

I wish I paid closer attention to the exact quantity of ingredients as I was making everything, but I rarely do crazy things like that.

Recipe for Slow Cooked Canela Pork Enchiladas with Guajillo Sauce

Makes 4 large servings

Ingredients for the meat:

  • 12oz pork tenderloin
  • 2-4c of water
  • 1/2 red onion
  • 1 tbs cumin (I might have used more, I loooooove cumin!)
  • 1 tbs Mexican oregano (yes, there’s a difference)
  • 1/2 tbs peppercorns
  • 1/2 tbs of garlic salt
  • 1 stick of Canela, Mexican cinnamon

Ingredients for the enchilada sauce:

  • 6 Dried Guajillo Chile Peppers
  • 1 8oz can of tomato sauce
  • 1 1/2 c of broth from the pork above
  • 1 tbs of cumin
  • salt and pepper to taste (I used a lot of pepper)

Other ingredients for the enchiladas:

  • 13 White corn tortillas (yes, it’s an odd number for 4 servings. Baker’s dozen, FTW!)
  • 1/2 red onion
  • Olive oil
  • 1/2 c sharp cheddar cheese
  • Cilantro
  • Nonfat Greek Yogurt
  • Salsa!

Some things you’ll need:

  • Crock pot
  • Coffee grinder, or a way to turn the dried chiles into a powder. Or I suppose you could just use premade chili powder. If you use your coffee grinder for, say, grinding coffee, I would use some rice to clean out the coffee oils that might be left in there before grinding your peppers. Then clean it out before you make coffee again — unless you really want a wake-up call!
  • One of those oil mister sprayer things. I have this one.
  • A quart-sized plastic baggie
  • A large glass baking dish


  1. Porky prep. Slice up the red onion and throw it into the crock pot. Add the pork, cumin, oregano, peppercorns, garlic salt, and canela. Careful with the canela, mine broke apart a little into shards (edible shards!) in my meat. Not disgusting, but eating them is kinda like eating really tasty bark.
  2. Pour the water in until if covers the meat.
  3. Cover and let it work its magic for a while. I left mine for about 6 hours or so.
  4. Get saucy. When your meat is ready to serve, deseed the dried chiles, tear them up, and put them in a coffee grinder. Grind them until they can’t be ground no’ more.
  5. Put the dried chile powder into a sauce pan and warm them up on medium heat. This gets the oils goin’.
  6. Add the rest of the ingredients to the pan. When using the pork broth, try to pick out as many of the other seasonings as possible, you just want the juice.
  7. Bring to a boil, cover, then simmer until it’s time to put it all together.
  8. It’s time to put it all together. Set the oven to broil.
  9. Spray a little olive on one side of each tortilla and put them all in the baggie. Close the bag 90% of the way and throw them in the microwave for a minute. This will steam them so they are soft and willing to roll up without tearing apart.
  10. Dice the rest of the red onion.
  11. Take a tortilla and put some red onion and some chunks of pork. You want to be able to roll it up so don’t fill them too much. Put it in the baking dish. Repeat.
  12. Pour the enchilada sauce evenly over all the rolled morsels of deliciousness.
  13. I dug out the red onions from the broth and put them on top of the enchiladas. Then evenly covered the top with cheese.
  14. Slide the dish onto the top rack of the oven, right underneath the broiler. Broil for 5-10 minutes, depending on how you like your cheese. I love mine crispy so I had them in there for 10.
  15. Serve it up. Use a spatula to put a few enchiladas on your plate. Add 2 tablespoons of nonfat greek yogurt, some cilantro, and salsa. Enjoy!

Things I learned for next time:

I need to make 40 batches and live off of them. I can’t think of anything I would change.

Some nutritional information:

I used Rick Bayless’s Frontera Gourmet Mexican Salsa Habanero, Rancho Gordo canela, and Melissa’s Dried Guajillo Chile Peppers.

Per serving:

Calories: 397
Fat: 13g
Carbs: 48g
Protein: 27g