Ingredients:
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 4 dried New Mexico chilies, stemmed and seeded
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper adjust to taste
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 12 small corn tortillas
- Toppings of your choice e
- g
- , diced onions, cilantro, lime wedges, shredded cheese, sour cream
Instructions:
In a large bowl, combine the diced pork, minced garlic, dried oregano, ground cumin, salt, black pepper, and cayenne pepper
In a separate bowl, soak the dried New Mexico chilies in hot water for 15-20 minutes until they soften
Drain and discard the water
In a blender, blend the softened chilies with apple cider vinegar until you have a smooth paste
Pour the chili paste over the marinating pork, ensuring it's well coated
Cover and refrigerate for at least 4 hours or overnight for best results
Preheat your grill or barbecue to medium-high heat
Thread the marinated pork onto skewers or place them in a grill basket
Grill the pork cubes for about 10-15 minutes, turning occasionally, until they are nicely charred and cooked through
While the pork is grilling, warm the corn tortillas on the grill for about 30 seconds per side until they are pliable and have some grill marks
Once the pork is done, remove it from the grill and let it rest for a few minutes before slicing or shredding it
To assemble your tacos, place a generous portion of the grilled pork on each warm tortilla
Add your favorite toppings, such as diced onions, cilantro, shredded cheese, and a squeeze of lime
Serve your Marinated Hot Pork Carne Adovada Tacos immediately and enjoy!
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