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Prep Time: 720 Minutes Cook Time: 0 Minutes |
Ready In: 720 Minutes Servings: 10 |
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Use this for a burrito filling. Stuffing sopaipillas, or a enchilada. Stuff a Pita, Or you can even spread it on Indian breads. Note: Over night marinade is Preparation Time Ingredients:
2 lbs boneless pork butt, sliced thin (or cubed) |
7 dried chilies, pods seeded and de-veined |
2 garlic cloves, peeled |
1 teaspoon dried mexican oregano |
1 teaspoon salt |
Directions:
1. Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.
2. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
3. Add the garlic, oregano and salt. Blend until thick and smooth.
4. Place the sliced pork in a glass bowl and pour in the chile sauce.
5. Mix the meat, cover and marinade.
6. Refrigerate overnight.
7. When ready to bake, heat oven to 350*F.
8. Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
9. flake with fork, and serve.
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