INGREDIENTS
3
lbs Pork shoulder
14 1 ounce cans
fire roasted tomatoes
5
tomatillos
2
Avocados
2 tsp
Chipotle chili, powder
2
Coriander, fresh
2 cloves
Garlic
1/2 tsp
Garlic powder
8
Guajillo chiles, dried
1 1/2 tsp
Onion powder
1 tsp
Oregano
1
slices Pickled or fresh jalapeno
3
lbs Russet potatoes
2
inch Chipotle chiles adobo
1
inch Large or 2 small chipotle chiles adobo
2 2/3 tbsp
Honey
1/4 tsp
Cayenne
2 tsp
Chili powder
1/4 tsp
Cinnamon
1 tbsp
Paprika, smoked
1 tsp
Pepper
1
Salt
1 1/2 tsp
Salt
1 1/2 tsp
Salt + pepper
1 tbsp
Canola oil
5 tbsp
Olive oil
1/2 tbsp
Cumin
1/2 cup
Orange juice
1
Cajita cheese
10 oz
Cheddar cheese, sharp
4 oz
Cream cheese
1 1/2 cups
Half and half
10 oz
Oaxaca cheese
1
Sour cream or greek yogurt
1/2 cup
Tequila
1 1/2 cups
Water