1-1/2 to 2 lbs pork shoulder cut into 1/4" pieces
3-4 Guajillo Chiles (toasted)
3-4 Ancho Chiles (toasted)
3-4 New Mexico chiles (toasted) - optional
2 white onions - 1 roughly chopped, 1 finely chopped
4-5 garlic cloves - peeled
1TBS fresh ground cumin
1TBS kosher salt
1TBS fresh ground black pepper
1/4 cup of fresh pineapple juice (optional but very worth it)
24 ounces of low-sodium chicken stock
1 bunch of fresh cilantro
1 package of Cotija cheese - crumbled
Fresh pineapple rings - optional
2 packages of soft corn tortillas (warmed) - El Milagro White soft corn tortillas from Woodman's are the best I've ever found.
Cut open the dried chiles and remove the stem, seed pod and any lose seeds. Cut dried chiles into flat pieces. Toast the chiles on a hot flat griddle until you see a slight wisp of smoke - it'll be a few seconds. Flip the chiles and toast the other side. Don't burn the chiles. You might have to flatten the chiles with a metal spatula. Soak the toasted chiles in hot water for 30 minutes, discard the water and add the chiles to a blender or food processor - processor is best. Add the roughly chopped white onion, garlic, cumin, salt, pepper and pine apple juice, and purée until smooth - you might have to add a bit of water to loosen it up to get a smooth purée.
Strain the purée through a metal strainer to remove the dried chile skins.
Lightly brown pork in a skillet. Once it's lightly browned, simmer the pork for an hour or more in 12 oz. low-sodium chicken stock, and the chile paste. If the sauce (chile paste and chicken stock) begins to evaporate, I'll add a bit more low-sodium chicken stock and touch more of the pineapple juice so the pork is a bit more saucy.
While the pork is simmering, grill the pineapple rings and cut into small chunks.
Warm the tortillas in a flat griddle until soft, flip and warm the other side - don't burn. Wrap the tortillas in a clean towel until you're ready to serve.
To finish and serve; I double up the tortillas, add a good scoop of the saucy pork, then top with fresh cilantro, chopped onion, crumbled Cotija, and if I have it, chopped grilled pineapple and drizzle of Valentina's mexican hot sauce.
3-4 Guajillo Chiles (toasted)
3-4 Ancho Chiles (toasted)
3-4 New Mexico chiles (toasted) - optional
2 white onions - 1 roughly chopped, 1 finely chopped
4-5 garlic cloves - peeled
1TBS fresh ground cumin
1TBS kosher salt
1TBS fresh ground black pepper
1/4 cup of fresh pineapple juice (optional but very worth it)
24 ounces of low-sodium chicken stock
1 bunch of fresh cilantro
1 package of Cotija cheese - crumbled
Fresh pineapple rings - optional
2 packages of soft corn tortillas (warmed) - El Milagro White soft corn tortillas from Woodman's are the best I've ever found.
Cut open the dried chiles and remove the stem, seed pod and any lose seeds. Cut dried chiles into flat pieces. Toast the chiles on a hot flat griddle until you see a slight wisp of smoke - it'll be a few seconds. Flip the chiles and toast the other side. Don't burn the chiles. You might have to flatten the chiles with a metal spatula. Soak the toasted chiles in hot water for 30 minutes, discard the water and add the chiles to a blender or food processor - processor is best. Add the roughly chopped white onion, garlic, cumin, salt, pepper and pine apple juice, and purée until smooth - you might have to add a bit of water to loosen it up to get a smooth purée.
Strain the purée through a metal strainer to remove the dried chile skins.
Lightly brown pork in a skillet. Once it's lightly browned, simmer the pork for an hour or more in 12 oz. low-sodium chicken stock, and the chile paste. If the sauce (chile paste and chicken stock) begins to evaporate, I'll add a bit more low-sodium chicken stock and touch more of the pineapple juice so the pork is a bit more saucy.
While the pork is simmering, grill the pineapple rings and cut into small chunks.
Warm the tortillas in a flat griddle until soft, flip and warm the other side - don't burn. Wrap the tortillas in a clean towel until you're ready to serve.
To finish and serve; I double up the tortillas, add a good scoop of the saucy pork, then top with fresh cilantro, chopped onion, crumbled Cotija, and if I have it, chopped grilled pineapple and drizzle of Valentina's mexican hot sauce.
scoobs - 11/11/02
