Adobada Tacos

Ingredients

• 1½ lb pork shoulder
• 6 guajillo chiles
• 2 ancho chiles
• 4 garlic cloves
• ¼ cup white vinegar
• 1 tsp cumin
• ½ tsp oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 12 corn tortillas
• ½ white onion (optional)
• ¼ cup cilantro (optional)
• 2 lime (optional)

Steps

1. Cut pork shoulder into 1-inch cubes. Remove stems and seeds from guajillo and ancho chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak in hot water for 15 minutes to soften.
2. Drain chiles and blend with garlic, vinegar, cumin, oregano, salt, and pepper until smooth, adding a splash of water if needed to create a thick paste.
3. Toss pork cubes with the chile marinade in a bowl, ensuring all pieces are coated. Marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
4. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add marinated pork and sear on all sides until browned. Reduce heat to low, cover, and simmer for 60-75 minutes, or until pork is very tender and easily shreds.
5. Shred the pork directly in the pot with two forks, mixing it with the rich sauce. Taste and adjust seasoning if necessary.
6. Warm corn tortillas on a dry skillet or griddle until soft and pliable.
7. Assemble tacos by filling warm tortillas with shredded adobada pork. Garnish with diced white onion, fresh cilantro, and a squeeze of lime juice, if desired.