Cover the bowl with plastic wrap and refrigerate for at least 4 hours to overnight. Marinate the meat. Pour the marinade over the pork and mix everything thoroughly together.If the paste is too thick, add a bit of the hot water that you used to soak the chiles and blend it in until combined. Blend everything together until it forms a smooth paste. Make the marinade. To a blender add the dried chiles, orange juice, lime juice, onion, cinnamon, pepper, Mexican oregano, cumin and salt.Transfer the chiles to a cutting board and carefully remove the seeds and stems. Cover with lid and let them soak for about 5 minutes until they begin to soften. Prep the peppers. Add the guajillo chiles to a pot with boiling water.Prepare the pork. Using a sharp knife, cut the pork into thin ¼ inch slices.Tortillas – You can use either flour tortillas or corn tortillas.Limes – Very important to squeeze some fresh lime juice on your tacos. Cilantro – Or parsley if you don’t like cilantro.
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