1 cup homemade chicken stock or store-bought low-sodium chicken broth 4 large chiles pasillas (1.4 oz/41g), stemmed and seeded 3 large chiles guajillos (0.63 oz/18g), stemmed and seeded 1 large chile ancho (0.61 oz/17.5g), stemmed and seeded 2 tbsp apple cider vinegar 1.75 tsp Morton kosher salt (0.42 oz/12g) 1 tsp dried oregano, preferably Mexican 3/4 tsp cumin seeds 1/2 tsp black peppercorns 5 allspice berries 2 bay leaves 1 whole clove 2 tbsp rendered lard or vegetable oil, plus more for toasting 2.25 lbs (1kg) boneless pork shoulder, cut into 2-inch pieces 1/2 large white onion (7.1 oz/201g), finely chopped 6 garlic cloves, finely grated 8 flour tortillas (or homemade) 8 oz (226g) queso Chihuahua, quesillo, or Monterey Jack, shredded For serving: sliced avocado, pickled red onion, chile de arbol salsa, lime wedges
Method page was not photographed only the ingredients page was captured. General approach implied by the ingredients (typical chilorio method, not confirmed against this specific source): toast and rehydrate the dried chiles, blend with the stock, vinegar, and spices into a sauce braise the pork in the chile sauce with the onion and garlic until fork-tender and shreddable shred the pork into the reduced sauce wrap in toasted flour tortillas with the shredded cheese, then brown the assembled burritos in lard/oil in a skillet. Serve with avocado, pickled onion, salsa, and lime. Serves 8.
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