 Today I'm going to show you how to make enchiladas, Dano's style. So the first step is really easy my friends, get you a sharp knife and we're just going to cut our pork up into pieces. Just like you would a steak. Lay them out and prepare to be seasoned. We're going to use the new Dano's taco, that's the orange top. Sprinkle generously and I know what you're thinking, oh that's a lot, he's always got to use so much. Well guess what you guys, Dano's taco is taco seasoning the way it should be made. Not a bunch of salt, there's no cornstarch, there's no flour, it's real ingredients with the right amount of real sea salt. Now we're simply just going to pat that in, flip them over and do it again. Now we got them nice and seasoned, get you a big pan and we're going to sear them up. Now we're going to use some olive oil that's made for the sizzle. Now we're simply starting adding our meat. Alright, now we just let it sear and get a nice crust. Don't forget about that leftover seasoning, get it all in there. Alright, it's been a couple minutes, we'll give it a flip. While that continues to sear, let's get our ends to pop ready. Check it out, we got it nice and seared on both sides, now just take that meat and drop it in. We're going to deglaze this with a little bit of beef stock just so we can get all that flavor in there. It's going to be good. Now you need one medium-sized can, a red inch lot of sauce, add that in, and one small can of diced jalapenos. Add those in, juicing off. Alright, now we're going to add a little bit more taco seasoning. Remember that's over three pounds of pork butt. This bottle is 3.5 ounces. Think about taco seasonings that you buy in the little packets. They're one ounce for one pound of meat, so we're going to use a little bit more. We didn't use the whole bottle, we probably used about three ounces for about three pounds of meat though. Last thing to add is a yellow onion, cut up, we're going to toss that in. Now I'm just going to take my hands real quick, get everything folded in just like this. So now just fasten your seat belt and we'll see you in about two hours. Alright, it's been two hours, now we've in. Let's get a look. Smells amazing, get all our meat pulled out of here. Now it's cooled off a little bit, now I just simply shred apart all the meat that I want to use. Check this out y'all, this is why I use my hands for this, because there's so much fat in here. You want to make sure that you're not just taking your tongs and putting all that fat into your meat. Alright, there's all of our meat. We're going to get rid of our fat and now let's make those enchiladas. Dough in here to our juice, get us one nice little scoop, maybe two. So you're going to need some yellow corn tortillas, not flour. Corn tortillas my friend, get you a big scoop of meat, we're going to go right in the middle, throw it over, put them down, just like that. Now a fresh can of red enchilada, pour right over the top, save this and this for your next batch. Now I know what you're thinking, my tortillas might have been a little old, maybe they were. Now we go in right on top with our Mexican style cheese. Don't be stingy, this part's totally optional, fresh jalapeno, go right on top. Now into our 400 degree oven we go, 20 minutes later, that's what you get. Alright, let's make sure we get some of this sauce on here, drizzle that around the edges. Man, look at that, we're getting the juice, here we go. I know my tortillas may have been a little old, you could tell by looking at them. But right now, you can't tell. I'm telling y'all what, that right there, with the meat cooked in the enchilada sauce and then putting a fresh one over the top. Wow, that is amazing, super easy, simple ingredients, yum yum get you some, remember we put the oh in taco because we live the taco life. We'll see you next time, keep sprinkling my friends, so good.