I made these tacos a couple of nights ago, and both my husband and I slurped them down like there was no tomorrow. In fact, we were both uncomfortably full from eating so much…we just couldn’t help ourselves! I’ve made these with pork, but beef or chicken would also be wonderful (just adjust the cooking time accordingly).
Pork in Chile Colorado Sauce
2 oz dried New Mexican chiles (about 6)
2 oz dried Guajillo or California chiles (about 6)
4 cups boiling water
2 lb pork shoulder, cut in 1″ cubes
1-2 Tbsp olive oil
1 white onion
5 cloves garlic, finely minced
2 tsp cumin
2 tsp dried oregano
1 Tbsp flour
2 tsp salt
1 tsp freshly ground black pepper
1 tsp sherry vinegar
1/2 tsp sugar
8 small corn tortillas, warmed
2 avocadoes, mashed and seasoned with salt and a slight squeeze of lime
Warm pinto beans spiced with garlic, white onion and minced jalapeno
De-stem the dried chiles, split them open and remove all seeds. Heat a dry skillet over medium high heat, and toast the chiles about 30 seconds a side. Be careful not to burn them or they will impart a bitter taste in the sauce. Place toasted chiles in a large bowl and pour boiling water over. Allow to soften, about 15-20 minutes.
Put chiles and 3/4 of the soaking water in a blender (reserve the rest of the soaking liquid), and puree until smooth. Strain the sauce through a sieve to remove bits of chile skin, and press on the solids to get as much liquid as possible. Add the remaining soaking water to the sauce, and set aside.
Heat 1 Tbsp oil in a dutch oven or large pot over medium high heat. Brown the pork cubes on all sides (a single layer at a time), and remove to a bowl as they are done. If needed, add the remaining Tbsp of oil, then saute the onions and garlic until onion is softened. Add the cumin and oregano and saute another minute. Sprinkle the flour over the misture and cook 2-3 more minutes, being careful not to let the flour burn (reduce heat to medium if necessary). Add the sauce and the pork, mix well, and bring to a simmer. Reduce heat to low, cover and allow to cook for 1.5 to 2 hours, stirring once in a while.
Season with salt, pepper, sugar and vinegar, adjusting to taste. Allow to cook for another 5 minutes to let flavors combine. Serve in corn tortillas with the spiced beans, mashed avocados and scallions with lime wedges for guests to squeeze over them.
This recipe makes approximately 8-10 tacos, so serves 4-6 people.