Name: The Finns Authentic Mexican Cuisine, Sourcing Many Ingredients From Areas Across Mexico. Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups dried white masa flour (masa harina); 2.25 cups warm water; 1 tsp fine sea salt; 1 tbs vegetable shortening or lard; 2 tbs corn oil (for cooking); 2 lbs pork shoulder (boneless), cut into 1.5–2 inch cubes; 6 pcs dried guajillo chiles, stemmed and seeded; 2 pcs dried ancho chile, stemmed and seeded; 2 pcs dried árbol chiles, stemmed and seeded; 0.5 pcs white onion, quartered; 4 pcs garlic cloves; 0.5 cups fresh orange juice; 2 tbs white vinegar; 1 tsp dried Mexican oregano; 1 tsp ground cumin; 0.5 tsp ground black pepper; 1.5 tsp fine sea salt; 2 tbs vegetable oil (for searing); 1 cup water or low-sodium chicken stock (for braising); 10 pcs tomatillos, husked and rinsed; 1 pcs jalapeño or serrano chiles, stemmed (seed to taste); 0.5 cups fresh cilantro, packed; 0.25 cups white onion, roughly chopped; 2 tbs fresh lime juice; 0.75 tsp fine sea salt; 1 pcs red onion, thinly sliced; 0.5 cups white vinegar; 0.5 cups water; 1 tsp granulated sugar; 0.5 tsp fine sea salt

Method

Masa & Tortillas

Make dough

In a large mixing bowl, combine masa harina and fine sea salt. Gradually add warm water while mixing with your hand or a spatula until a soft, smooth dough forms. Add shortening or lard and knead 1–2 minutes until cohesive and not crumbly. Dough should be springy and not stick excessively to your fingers; if too dry add water 1 tbs at a time, if too sticky add a little masa (1 tbs).

Portion and press

Divide the dough into 16 equal pieces (about 45–50 g each) and roll into smooth balls. Keep covered with a damp towel to prevent drying. Use a tortilla press lined with plastic or parchment, or a heavy skillet, to press each ball between the plastic into 6-inch thin rounds.

Cook tortillas

Heat a cast-iron or heavy skillet over medium-high heat until very hot. Cook each tortilla 40–60 seconds on the first side until spots form and the surface loosens, flip and cook 30–45 seconds on the second side. Press gently with a spatula so it puffs slightly. Transfer to a towel-lined basket and keep warm covered while you finish the batch. Lightly brush with corn oil if using for soft handheld tortillas.

Adobo-Style Braised Pork (Carne Adobada)

Prepare chiles

Remove stems and seeds from the guajillo, ancho and árbol chiles. Toast briefly in a dry skillet over medium heat 10–20 seconds per side until fragrant but not browned. Transfer to a bowl and cover with very hot water; soak 15–20 minutes until softened. Reserve 1/4 cup of the soaking liquid.

Make adobo sauce

In a blender, combine soaked chiles (drained but reserve some soaking liquid if needed), soaked chile liquid (start with 1/4 cup), quartered white onion, garlic cloves, orange juice, white vinegar, Mexican oregano, cumin, black pepper and 1 tsp fine sea salt. Blend until very smooth, adding up to another 2–3 tbs soaking liquid to reach a thick sauce consistency.

Marinate and sear

Place the pork cubes in a bowl or resealable bag and pour about two-thirds of the adobo sauce over the pork, reserving the rest for later. Toss to coat thoroughly and marinate at least 1 hour or overnight in the refrigerator for best flavor. When ready to cook, heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear pork in batches until browned on all sides, 3–4 minutes per side, don't overcrowd. Remove seared pork and set aside.

Braise

Lower heat to medium, add remaining adobo sauce to the pot and cook 1–2 minutes to bloom the flavors. Return seared pork to the pot, add 1 cup water or low-sodium chicken stock, bring to a gentle simmer, cover and reduce heat to low. Braise gently for 1.5–2 hours until pork is fork-tender. Check once and stir; add a few tablespoons more water if sauce becomes too thick or sticks. Adjust salt to taste at the end.

Shred or chop

When tender, remove pork to a cutting board and shred with two forks or chop coarsely with a knife to preferred bite-sized pieces. Return to the pot and simmer uncovered 5–10 minutes so pork absorbs more sauce. Keep warm for assembly.

Fresh Salsa Verde

Roast tomatillos and chiles

Preheat broiler or a cast-iron skillet. Place tomatillos and jalapeño/serrano on a sheet pan and broil 6–8 minutes, turning occasionally, until blistered and lightly charred. Alternatively, roast on a hot skillet without oil until softened and blistered. Let cool slightly.

Blend salsa

Combine roasted tomatillos and chile in a blender with cilantro, chopped white onion, lime juice and 3/4 tsp fine sea salt. Blend until smooth but still slightly textured. Taste and adjust salt or lime as needed. Chill or serve immediately.

Pickled Onion & Garnishes

Quick-pickle onions

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, bring 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer to dissolve sugar and salt. Pour hot brine over onions, press down to submerge, and let sit at least 20 minutes. For best flavor refrigerate 1–2 hours. Drain before serving.

Prepare garnishes

Crumble queso fresco or cotija, wash and pick cilantro leaves, and cut limes into wedges. Keep all ready to plate.

Assembly & Serving

Warm a skillet over medium heat and add 1 tbs butter or oil. Reheat tortillas briefly 20–30 seconds per side or until pliable. Place a portion of shredded adobo pork (about 2–3 oz / 55–85 g) in the center of a warm tortilla. Top with 1–2 tbs salsa verde, a few pickled onion slices, a sprinkle of crumbled queso, and a few cilantro leaves. Serve immediately with lime wedges alongside.

Leftover storage: Refrigerate braised pork in an airtight container up to 4 days. Salsa verde keeps 3–4 days refrigerated. Pickled onions last 2 weeks refrigerated. Reheat pork gently on the stove with a splash of water or stock.