Name: Enchilado Tacos with Carnitas
Prep time: 270 min
Cook time: 150 min
Yield: 10
Cuisine: Mexicana
Ingredients: 7 guajillo chiles, deveined, seedless, and soaked, for the adobo; 2 ancho chiles, deveined, seedless, and soaked, for the adobo; 1/2 onions, grilled, for the adobo; 3 cloves garlic, roasted, for the adobo; 1 tablespoon allspice berry, for the adobo; 1 tablespoon cumin, whole, for the adobo; 1 tablespoon oregano, for the adobo; 1 tablespoon coarse salt, for the adobo; 1/4 cups orange juice, for the adobo; 1/4 cups beer, for the adobo; 2 kilos pork, 3kg ribs, leg, loin; 1 cup lard; 1/4 cups orange soda; 1 head garlic; 1 white onion, cut in half; 1 orange, cut in half; vegetable oil; corn tortillas; 1 cup Chihuahua cheese, shredded; 1 cup avocado, cut into wedges; 1/4 cups radish, cut into slices; 1/2 cups white onion, cut into rings; 1/2 red onions, sliced; fresh cilantro; serrano chile, sliced

Preparation

2h 30 mins

Low

For the adobo, blend the guajillo chili with the ancho chili, the soaking water from the chiles, the onion, the garlic, the allspice, the whole cumin, the oregano, the coarse salt, the orange juice, and the beer until you get a smooth adobo. Strain and divide into two. Pour half of the adobo over the pork and marinate for about an hour in the refrigerator.