INGREDIENTS
2 media
ancho chiles
25
guajillo chiles
1
chipotle chile
2
bay leaves
2 tbsp
cider vinegar
1/2 small
onion
2 cloves
garlic
1 tsp
mexican oregano
1/4 tsp
ground allspice
1 pinch
ground cloves
1 1/2 tbsp
vegetable oil
1/2 tsp
table salt
3 lb
pork shoulder
1 serving
warm corn tortillas
1 serving
cream