Anyway, Joey gave me a bite of his dinner and it left me hankering for a full plate of my own, so I set out on my adventure. Below is a picture diary of the process.
I started by making a pot of beans with aromatics. Of course, the beans were cleaned and I added salt to taste, but pretty much what you see is what you get. All you need is about a medium low heat and patience. You want your beans to be velvety not gritty, so take your time and taste often.
The next day I cooked a nice fatty pork shoulder in my little slow cooker. It fit quite nicely in the pot. The idea is quite simple here too. I took a generous amount of adobo and applies as a dry rub. Then I cut up green peppers, onions and dropped garlic cloves in. I also added water and covered it. This cooked all day and night until the pork fell off the bone. Before heading to work the next day, I put it in a new container and stored it in the fridge.
The following day I took out my spices to create the sauce for the enchilada. I had done this sauce before and had taken it from one of m cook books. I decided that it was too thin in it's original form so I added tomato sauce to get the right consistency.
The trick to the sauce is too heat all of the dry ingredients until they are aromatic. This whole endeavour is an exercises in patience. Heat oil, garlic and then spices. Then add can of tomato sauce and vinegar. Leave a comment if you want exact proportions.
I then went to gather all my materials to put together the enchiladas, including the pork that gained a nice golden hue over the many hours of slow cooking.
Putting together the enchilada was a cinch. I heated the oven and then dipped tortillas in the sauce and then added beans, pork and finished them with a smoked cheddar.
I kept it simple and just did an overlap wrap. I poured some more sauce over the enchiladas before putting them in the oven.
I had a nice system in place while I was making them. I would pop a few in the oven and then wrap them in aluminum foil. I planned to keep a few and to give some to Joey, since he played a part in my inspiration.
Here is a close up of the enchiladas when they were done. I really enjoyed them. I will probably make them again when the weather gets cold again. Let me know and I will set some aside for you. For all the work it takes, it doesn't make sense to make a small batch!