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| Makes 10-15 soft tacos |
2 dried Guajillo chiles, used only dried peppers
2 dried pasilla chiles, use only dried peppers
2 cloves garlic, peeled and roughly chopped
2 chipotles in adobo sauce* optional
1/2 teaspoon achiote paste
1 cup white onion, roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoons honey
2 teaspoons apple cider vinegar
1 1/2 - 2 teaspoons salt
1/4 teaspoon ground pepper
1 teaspoons dried oregano, preferably Mexican
1-2 cups chicken broth*
2 pounds boneless pork shoulder, cut into 10-12 chunks
1 bay leaf
1 small cinnamon stick
2 cups shredded green cabbage
3/4 cup finely shredded purple cabbage
1/4 cup finely shredded carrot
Corn tortillas, warmed
1 lime, cut in quarters
Directions
Put the ancho and pasilla chiles in a bowl with 1 cup water.
Microwave on high until soft and pliable, 2 to 3 minutes.
Stem and seed the chiles. Strain and save liquid.
Roughly chop the chiles.
Place into a medium/large sauce pan/pot, the chiles, chipotles, onion, garlic, olive oil, honey, vinegar, achiote, salt, pepper, oregano and chicken broth. You can use as much of the pepper soaking water to replace the chicken broth as you want, I ususally do one cup of each.
Put on medium heat on the stovetop.
Bring to boil, then simmer until onion has softened, about 5 minutes.
Remove from heat.
With an immersion blender, blend until pretty smooth, it won't be perfect.
Return to heat and bring back to a boil, cook for 2 more minutes.
Place pork chunks in slow cooker.
Add the bay leaf and cinnamon stick, then pour in the sauce.
Cover and cook on high until the meat is tender, about 4 hours.
(Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves and cinnamon stick.
Shred the pork with 2 forks; season with salt and pepper.
Mix the cabbages and carrots together.
Serve the shredded pork in the tortillas with cabbage mixture, squeeze off lime and fresh salsa.
2 dried pasilla chiles, use only dried peppers
2 cloves garlic, peeled and roughly chopped
2 chipotles in adobo sauce* optional
1/2 teaspoon achiote paste
1 cup white onion, roughly chopped
2 tablespoons extra-virgin olive oil
1 tablespoons honey
2 teaspoons apple cider vinegar
1 1/2 - 2 teaspoons salt
1/4 teaspoon ground pepper
1 teaspoons dried oregano, preferably Mexican
1-2 cups chicken broth*
2 pounds boneless pork shoulder, cut into 10-12 chunks
1 bay leaf
1 small cinnamon stick
2 cups shredded green cabbage
3/4 cup finely shredded purple cabbage
1/4 cup finely shredded carrot
Corn tortillas, warmed
1 lime, cut in quarters
Directions
Put the ancho and pasilla chiles in a bowl with 1 cup water.
Microwave on high until soft and pliable, 2 to 3 minutes.
Stem and seed the chiles. Strain and save liquid.
Roughly chop the chiles.
Place into a medium/large sauce pan/pot, the chiles, chipotles, onion, garlic, olive oil, honey, vinegar, achiote, salt, pepper, oregano and chicken broth. You can use as much of the pepper soaking water to replace the chicken broth as you want, I ususally do one cup of each.
Put on medium heat on the stovetop.
Bring to boil, then simmer until onion has softened, about 5 minutes.
Remove from heat.
With an immersion blender, blend until pretty smooth, it won't be perfect.
Return to heat and bring back to a boil, cook for 2 more minutes.
Place pork chunks in slow cooker.
Add the bay leaf and cinnamon stick, then pour in the sauce.
Cover and cook on high until the meat is tender, about 4 hours.
(Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves and cinnamon stick.
Shred the pork with 2 forks; season with salt and pepper.
Mix the cabbages and carrots together.
Serve the shredded pork in the tortillas with cabbage mixture, squeeze off lime and fresh salsa.
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