3 lbs pork shoulder
7 guajillo or New Mexico chile pods
1 chile ancho
5 garlic cloves
5 whole cloves
1 tbsp oil
1 tbsp apple cider vinegar
1 tsp oregano
1 tsp thyme
1/2 tsp paprika
1/2 tsp whole pepper
1/4 tsp whole cumin
2 tsp salt
2 tsp chicken bouillon
2 bay leaves
Extras for the tacos:
Corn or flour tortillas
limes for squeezing
diced white onion
Start by removing the stems and seeds from the chile pods.
Transfer them to a small pot with water and bring the water to a boil.
Once the water comes to a boil, turn the stove off and let the chiles rest in the water for 5 minutes. Remove the chiles and let them cool.
Cut your meat into 1'' cubes and place it into a ziplock bag or a container that you can cover. Set aside.
In a blender, transfer the chile pods and all of the listed ingredients except the bay leaves. Add 1/2 cup of water and blend until smooth.
Transfer the Adobo marinade in with your pork and add the bay leaves. Make sure all the pork is well covered in the marinade.
Let the pork marinate in the refrigerator for at least 4 hours or overnight if possible.
Once you're ready to cook the meat. Heat a large frying pan over medium-high heat. Once it's hot, add your meat and cook for 12-15 minutes. Turn off the heat. Cover the pan with a lid and let sit for at least 5 minutes.
Move the meat to one side of the pan and toss a tortilla in to get some of the marinade onto both sides. Then heat the tortilla in another pan or skillet.
Top the warm tortillas with the pork and add desired toppings.