Ingredients

  • 2 lbs. Fresh Ground Pork
  • 6 Guajillo chilies
  • 3 Chile Ancho
  • 1 oz. dried oregano
  • 2 cups red wine vinegar
  • 1 oz. cumin
  • 3 cloves garlic
  • 1 oz. ground black pepper
  • 1 oz. coriander seeds
  • 12 yellow corn tortillas
  • 1 cup sour cream
  • 1 whole cabbage, julienned
  • Frying Oil

Details

Product:

Ground Pork

Meal Course:

Lunch

Dish Type:

Appetizer, Entrée, Sandwich

Preparation

  1. In a bowl, combine the Chile Ancho and Guajillo chiles with very hot water to cover and let soak until soft and pliable, about 15 minutes. Drain the Chiles and tear into pieces. Place into a blender, combine with dried oregano, cumin, garlic, ground black pepper and coriander seeds. Puree until smooth. Combine the puree with the ground pork and let it marinade together for 2 hours.
  2. Take the finished marinated pork and place portions into the middle of a yellow corn tortilla. Roll it from the bottom up and place a toothpick for support. Place the tortilla stuffed pork into a deep fryer (350 F) for 4 minutes. After frying, immediately place tacos on a plate and garnish with sour cream and Julienne cabbage.