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Pueblo Chile-Bathed Pork and Blue Corn Tortillas

Heather Schmitt-González
  • minutes
  • Serves

INGREDIENTS

~1¾ lbs. lean boneless pork

2 oz

dried guajillo chiles, stemmed

3/4 cup

hot water

1/2 tsp

salt

2 cloves

garlic, minced

1 tbsp

dried oregano

2 tbsp

olive oil

1 1/2 cups

blue cornmeal

1 1/2 cups

boiling water

3 cups

unbleached all-purpose flour