How to make it

  • Make a paste with the minced canned chipotle, 2 teas oregano, 2 teas cumin, salt, and 4 cloves of garlic that has been pasted (to make garlic paste crush and mince the garlic, add the kosher salt, and press and drag the flat of the knife back and forth over the salt/garlic. It quickly forms a coarse paste)
  • Rub the pork with the paste.
  • Place the pork in a heavy, cover pan.
  • Add enough water to go half way up the sides of the pork
  • Bring water to a boil and reduce to a simmer. Cover and stew for 90 -120 minute. The pork should fall apart.
  • Remove pork and shred. Reserve 1 cup of the liquid.
  • clean and seed the ancho, pasillo, and guajillo chiles.
  • Toast on a hot griddle for a few seconds
  • Place the toasted chiles and the dried chipotle in a pan of simmering water (4 cups)
  • Simmer for 10-15 minutes until the chiles are soft and pliable
  • Place the chiles in a blender with the remaining oregano, cumin, and garlic.
  • Add the canned tomatoes and chiles including the juice
  • Add the cinnamon and lime juice
  • Add the cup of reserved liquid
  • Process until smooth
  • Taste and season with salt
  • Heat the lard or olive oil in a large pan.
  • Add the rojo sauce and fry for 2 minutes.
  • Put the shredded pork in a pot (the one it was cooked in will work)
  • Add enough rojo sauce to thoroughly coat the pork.
  • Reheat and checking seasoning.
  • Add salt or rojo sauce as needed
  • Serve with warm corn or flour tortilla or use as tamale filling

Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    this does sound good... I love different meats to put into corn tortillas.... thank you for the recipe and great instructions..^5
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