- 3 whole Dried ancho chiles
- 3 whole Dried pasilla chiles (or guajillo, similar)
- 4 Garlic cloves, peeled
- 2 or 3 (more for heat) Chipotles in adobo sauce
- 1/2 medium White onion, roughly chopped
- 3 tbl Extra-virgin olive oil
- 2 tbl Honey
- 1 tbl Cider vinegar
- to taste Salt
- 2 tsp Dried oregano, preferably Mexican
- 3 3/4 cups Low sodium chicken broth
- 4 lbs. Boneless pork shoulder, cut into chunks
- to taste Pepper, freshly ground
- 2 Bay leaves
- 1 Cinnamon stick
- as needed Corn tortillas, warmed
- as needed Assorted toppings
Delicious carnitas tacos. Prep and number of ingredients is a bit daunting, but the final product is well worth it. Original recipe comes from Food Network.
- Put the ancho and papilla chiles (or we used guajillo chiles we found at Price Chopper) and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours.
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. The carnitas can be kinda soupy so cooking for another few hours with the top off will help.
- Serve the shredded pork in the tortillas, along with toppings.
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