Oaxacan-style Red Chile Enchiladas with Pulled Pork

So, I was intrigued by the flavor of the marinade I made for my lamb cook...
http://www.bbq-brethren.com/forum/showthread.php?t=234350
And my mad scientist hat is on for the SoCal Bash...
http://www.bbq-brethren.com/forum/showthread.php?t=229281
And there is a tortilla throwdown....
http://www.bbq-brethren.com/forum/showthread.php?t=234195

It turns out that the marinade I made can be used on tortillas!
And I have some pulled pork left over from the previous cook!



We start with guajillo peppers, salt, oregano, cinnamon, cloves, onion and garlic...

Stem, seed, and vein the peppers...

Coarse chop the onion and garlic and set the peppers to rehydrate...

While I am waiting, I make some more squash blossom quesadillas, this time with epazote added...
http://www.bbq-brethren.com/forum/showthread.php?t=234752


Mix the pepper sauce.....

Tortillas and pulled pork reporting for duty, sir!

A quick dip in a guajillo bath....

Enchiladas almost ready....




Did I forget to mention that I diced up some cheeses that I want to use for a new mac and cheese flavor and made a sauce?

So we top the enchiladas with the "Coast to Coast Hot cheese sauce" and add onions and cilantro!