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1
To make the sauce: Preheat broiler to medium.
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2
Slice the onion and garlic and place in the canola oil with the pepper.
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3
Cook over medium to low heat for 20 minutes until soft.
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4
Place the tomatoes on a broiler pan under the broiler until the skin has blackened and the tomato is softened and smells roasted, about 7 minutes.
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5
Turn the tomatoes over and blacken on the other side.
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6
Put them aside to cool slightly.
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7
(You can also blacken a jalapeno along with the tomatoes.
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8
Remove the seeds before blending.
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9
This adds another roasty note.)
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10
Place the cooked onion mixture together with the broiled tomatoes and coriander in a blender or food processor.
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11
Blend to desired consistency and season with salt and spice to taste.
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12
To make the pork: Put all ingredients into a saucepan and just barely cover with water.
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13
Simmer the meat for 30 minutes on a low flame until just tender.
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14
Cool the mixture in the broth and strain liquid when cool (save the broth for making rice or for use in another dish).
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15
Shred the meat into large chunks to maximize the flavor, removing all gristle and connective tissue.
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16
Set aside.
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17
To make the enchiladas: Heat the tortillas on one side until puffy and browned slightly and flip to the other side.
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18
Quickly place some pork and cheese across the center of each tortilla and moisten with some of the tomato sauce.
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19
Fold in the ends and roll into a jelly roll shape.
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20
Place the filled enchiladas in a pan and spread with some of the tomato sauce.
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21
Serve immediately.
