Pork Vindaloo Enchiladas

Instructions

1. Prepare the vindaloo marinade
   In a blender, combine dried red chilies, garlic, ginger, vinegar, cumin, coriander, and turmeric with 2 tablespoons of water. Blend until smooth to create a thick paste. Transfer to a large bowl.
2. Marinate the pork
   Add the cubed pork to the bowl with the vindaloo paste, mixing thoroughly to coat each piece. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
3. Cook the vindaloo
   Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the marinated pork with all the paste and cook for 10 minutes, stirring frequently. Add 1 cup of water, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes or until pork is tender and sauce has thickened.
4. Shred the pork
   Once the pork is tender, use two forks to shred the meat in the pot, mixing it with the sauce. Continue to simmer uncovered for another 10 minutes to reduce the sauce slightly. The mixture should be moist but not too watery.
5. Prepare the tortillas
   Preheat oven to 375°F (190°C). Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them briefly in a dry skillet. This makes them pliable and prevents cracking when rolling.
6. Assemble the enchiladas
   Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Place about 3 tablespoons of the pork vindaloo filling in the center of each tortilla. Top with a sprinkle of shredded cheese, then roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
7. Bake the enchiladas
   Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly browned.
8. Serve and garnish
   Allow enchiladas to cool slightly before serving. Garnish with fresh cilantro and a dollop of sour cream. Serve hot with lime wedges on the side if desired.