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Recipe: Texas Enchiladas from Chef Lorin Peters

By Team Made In
May 5, 2020
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Here's a recipe for Texas Enchiladas from Chef Lorin Peters of the Lorin Michel YouTube channel that can be made with a Made In Saute Pan and Stock Pot!

After graduating from The University of Texas with a degree in nutrition, Lorin steered in a different direction and pursued a career as a chef. Her first cooking job was under Chef Kent Rathbun at Abacus in Dallas, and there she learned the basics and was mentored by Kent and his restaurateur wife Tracy.

While Texas is in her blood, she wanted to explore the rest of the country and go after her dream job — to be a chef at The French Laundry. She landed the job and began as a commis and worked her way up to chef de partie, learning from some of the best chefs in the country including Thomas Keller. In 2013, she moved to New York City with her now husband, Mathew Peters, who was the executive sous chef at Per Se. Her and Matt eventually moved back to Napa Valley for him to train for the infamous Bocuse d’Or, which he won in 2017 as a member of Team USA.

In April 2020, Chef Lorin launched her YouTube channel to teach people how to cook at home — the basics of cooking, what tools/ingredients are must-haves, and, of course, delicious recipes. She is also working on a project with a 3-Michelin-starred sommelier wherein he teaches her and her viewers how to make buying and tasting wine more approachable. Make sure to go subscribe and follow along! or search Lorin Michel in the search bar.

Texas Enchiladas

Serves: 10

Yield: 20 enchiladas


  • 4 lbs pork shoulder
  • Salt and pepper
  • 2½ cups canola oil
  • 2 yellow onions, diced large
  • 1 garlic head, cut in half, plus 4 cloves, thinly sliced
  • 32 oz beef stock
  • 10 large dried chiles, de-stemmed, de-seeded
  • 4 dried ancho chiles, de-stemmed, de-seeded
  • 6 dried Thai bird's eye chiles, de-stemmed, de-seeded
  • 3 oz tomato paste
  • 64 oz canned San Marzano tomatoes
  • 32 oz chicken stock
  • 4 Tbsp dark chile powder
  • 1½ Tbsp ground cumin
  • 2 Tbsp kosher salt
  • 20 corn tortillas
  • 5 cups provolone cheese, grated
  • 1 cup Cotija cheese, crumbled
  • 1 bunch cilantro, finely chopped


For the pork shoulder

Season all sides of the pork shoulder generously with salt and pepper. Heat a large Saute Pan over high heat and once hot, add approximately ¼ cup canola oil and allow to warm. Once the oil is hot, sear off all sides of seasoned pork shoulder until golden brown. Add the diced onion and cook until tender. Add the split head of garlic and enough beef stock to cover ¾ of the pork shoulder. Cover with foil and braise at 225 F for 7-9 hours or until cooked thoroughly and fork tender. You can also cook the pork shoulder in a slow cooker for 7-9 hours on the low setting. Once cooked, cool in liquid and then pull apart the pork shoulder with your fingers or a fork.

For the enchilada sauce

Heat a Stock Pot over medium heat and warm ¼ cup canola oil. Sweat off 1 diced yellow onion and dried chilis until tender. Add sliced cloves of garlic and cook until fragrant. Add 3 oz of tomato paste and cook down until rust colored, stirring frequently with a wooden spoon or rubber spatula. Add canned San Marzano tomatoes and their juice and cook down for approximately 3 minutes. Add chicken stock, chili powder, ground cumin, and kosher salt. Simmer on low for 2 hours. Blend in a blender until smooth.

To assemble the enchiladas

In a Saute Pan, warm 2 cups canola oil. Place corn tortillas 2-3 at a time into warm oil until flexible. Remove tortillas from oil and place into warmed enchilada sauce to coat both sides. Remove tortilla from sauce and stuff with pulled pork and grated provolone cheese. Roll enchilada and place into a baking dish and repeat steps for all tortillas. Ladle extra sauce and sprinkle grated provolone cheese over enchiladas. Cover with foil and put in 350 F oven until heated thoroughly and cheese is melted. Top with crumbled Cotija cheese and chopped cilantro.

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