Taco Tray - Carne Adovada Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   Remove the stems and seeds from the dried guajillo and ancho chiles. In a dry skillet, toast the chiles over medium heat for about 2-3 minutes until fragrant. Transfer the chiles to a blender, add garlic, cumin, oregano, salt, black pepper, olive oil, and 1 cup of chicken broth. Blend until smooth, adding more broth as necessary to achieve a pourable consistency.

2. 2

   Marinate the Pork

   Cut the pork shoulder into large chunks and place them in a large bowl. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

3. 3

   Cook the Pork

   Preheat the oven to 300°F (150°C). Transfer the marinated pork to a large roasting pan, adding the bay leaves and the remaining chicken broth. Cover with aluminum foil and roast for about 3-4 hours until the pork is tender and easily shredded.

4. 4

   Shred the Meat

   Once cooked, remove the pork from the oven and let it cool slightly. Shred the pork using two forks, mixing it with the cooking juices.

5. 5

   Assemble the Taco Tray

   Warm the corn tortillas on a skillet. To serve, place the shredded carne adovada on a serving tray, alongside the warmed tortillas, chopped onions, cilantro, and lime wedges.