2-3 Guajillo Chiles
4 lbs pork shoulder
330 ml Corona cerveza
1 whole Garlic bulb
4 tsp Salt
Toast the chiles in a pot over medium heat until darkened. Stem the chiles and halve.
In the same pot boil the chiles, pork, beer, salt and a cup of water. Reduce the heat, cover and simmer for an hour until the pork is tender.
Uncover and simmer further until the liquid evaporates and the pork begins to brown. Stir frequently and scrape the pot until the pork shreds. Add another cup of water and continue scraping.
Eat in fresh warm tortillas!
4 lbs pork shoulder
330 ml Corona cerveza
1 whole Garlic bulb
4 tsp Salt
Toast the chiles in a pot over medium heat until darkened. Stem the chiles and halve.
In the same pot boil the chiles, pork, beer, salt and a cup of water. Reduce the heat, cover and simmer for an hour until the pork is tender.
Uncover and simmer further until the liquid evaporates and the pork begins to brown. Stir frequently and scrape the pot until the pork shreds. Add another cup of water and continue scraping.
Eat in fresh warm tortillas!
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