INGREDIENTS
4 qt
▢ of water
2 lb
▢ pork shoulder
1 ribs
baby back ribs
1
▢ onion
1 cloves
▢ 8 garlic
1 serving
▢ salt
15 oz
▢ 3 cans hominy
5
▢ guajillo peppers
5
▢ ancho peppers
1 cloves
▢ 6 garlic
1
▢ onion
1/2 tsp
▢ mexican oregano
2 tbsp
canola oil
1 serving
▢ salt
1 head
▢ of lettuce
1 1/2 cups
▢ onions
1 serving
▢ ground chile piquín
1 1/2 cups
▢ radishes
1 serving
▢ mexican oregano
1 serving
▢ deep fried corn tortillas tostadas
1 serving
▢ limes
1 serving
▢ optional: avocado