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Mexican


3� lb (1.5 kg) pork (leg or loin), coarsely diced
Sea salt
2 tablespoons lard or shortening
3 dried ancho chiles, seeded
2 dried guajillo chiles, seeded
5 cloves garlic
4 sprigs parsley
1 tablespoon dried oregano
1 tablespoon apple cider vinegar
� tablespoon ground cumin
Freshly ground black pepper
12�20 4 1⁄3-inch (11 cm) corn or flour tortillas

1.Place the meat in a large pot with enough water to cover, add a pinch of salt and bring to a boil. Reduce heat to medium-low and simmer until very soft, about 30�45 minutes.
2.Let the meat cool in the pot, then thinly shred on a cutting board into a bowl. Reserve the broth.
3.Melt the lard in a large skillet over low heat. Fry the shredded meat until it begins to brown.
4.Bring 1 cup of the broth to a boil in a small pot. Add the chiles and boil for 10 minutes. Stir in the garlic, parsley, oregano, vinegar, and cumin. blend/boat motor to puree.
5.Add the chile mixture to the meat, cover and cook for 1 hour on low heat, making sure that the meat doesn�t stick or burn.
6.If necessary, add more of the reserved broth. The meat should be cooked to the point where it easily comes apart with a fork, and the sauce should be thick. Stir it into the meat to fully incorporate.
7.Serve with tortillas and accompany with the usual garnishes.

Unrated