2 tablespoon lard or 2 tablespoons vegetable oil
1 1/4 pounds ground pork
3 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
2 tablespoon dry sherry
1 teaspoon superfine sugar
1 teaspoon salt
12 corn tortillas, freshly made or a few days old
oil, for frying
3 cups grated Monterrey Jack or Mild Cheddar cheese
1 1/4 cups creme fraiche
For the tomatillo sauce:
scant 2 cups drained canned tomatillos
4 tablespoons stock or water
2 fresh serrano chiles, seeded and roughly chopped
2 garlic cloves
small bunch of cilantro
1/2 cup sour cream
1. Preheat the oven to 350 degrees. heat the shortening or oil in a large pan. Add the pork and crushed garlic. Stir over medium heat until the meat has browned, then stir in the oregano, cinnamon, cloves, and pepper. Cook for 3-4 more minutes stirring constantly, then add the sherry, sugar and salt. Stir for 3-4 more minutes, until all the flavors are blended, then remove the pan from heat.
2. Cut the tortillas into 3/4 inch strips. Pour oil into frying pan to a dept of 3/4 inch and heat to 375 degree. Fry the tortilla strips in batches until crisp and golden brown all over.
3. Spread half the pork mixture in a baking dish. Top with half the tortilla strips and grated cheese, then add dollops of creme freche. Repeat the layers. Bake for 20-25 minutes or until bubbling.
4. To make the sauce, put all the ingredients except the sour cream in the food processor or blender. Reserve a little cilantro for sprinkling. Process until smooth. Scrape into a pan, bring to a boil then lower the heat and simmer for 5 minutes.
5. Stir the sour cream into the sauce with salt and pepper to taste. Pour the mixture on top and serve immediately, sprinkle with cilantro.