Carne de Puerco en Chile Colorado y Verdolagas Tacos
Ingredients:
- 1 lb pork shoulder, diced
- 2 cups dried red chiles guajillo, ancho, or pasilla
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 bunch of verdolagas purslane, washed and chopped
- 2 tsp cumin seeds
- 2 tsp oregano
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 12 small corn tortillas
- Lime wedges, for serving
- Fresh cilantro, for garnish
- Crumbled queso fresco, for topping
Instructions:
Take the dried chiles apart and remove the stems and seeds
Then, toast them in a dry pan until they smell good
Put them in hot water for 20 minutes and then blend them into a paste
Put the vegetable oil in a large pot and heat it over medium-low heat
Put the pork dices in and brown them all over
Put the minced garlic and chopped onion in the pot and saut until the onion is clear and smells good
Add the oregano, salt, pepper, cumin seeds, and chile paste and mix well
Stir every now and then for another 5 minutes
Cover the pork with enough water, then bring the whole thing to a simmer
Put the lid on top and cook for 1 to 2 hours, or until the pork is soft and the sauce has thickened
Warm the corn tortillas on a griddle or in a dry pan until they are soft while the pork is cooking
After the pork is done, add the chopped verdolagas and stir them in
Cook for another 10 minutes, or until the vegetables are soft and wilted
Put some of the carne de puerco en chile colorado y verdolagas on each tortilla to make the tacos
Put crumbled fresh queso fresco and fresh cilantro on top
Put lime wedges on the side and serve
Have fun with your tasty Carne de Puerco en Chile Colorado y Verdolagas Tacos
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