Carne Adovada Tacos

Prep the chiles: Remove stems and seeds from dried New Mexico red chiles. Toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Be careful not to burn them.

Rehydrate the chiles: Place toasted chiles in a bowl and cover with 3 cups of hot water. Let soak for 30 minutes until soft and pliable.

Blend the sauce: Transfer softened chiles and soaking liquid to a blender. Add garlic, oregano, cumin, vinegar, and salt. Blend until completely smooth, 2-3 minutes. Strain through a fine-mesh sieve for a silkier sauce.

Prep the pork: Cut pork shoulder into 2-inch cubes. Season generously with salt and pepper.

Brown the pork: Heat oil in a Dutch oven over high heat. Working in batches, brown the pork cubes on all sides, about 3-4 minutes per batch. Don't overcrowd the pot. Transfer browned pork to a plate.

Saute aromatics: Reduce heat to medium. Add diced onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom.

Combine and braise: Return pork to the pot. Pour the red chile sauce over the meat, stirring to coat. Bring to a simmer, then reduce heat to low. Cover and braise for 2-2.5 hours, stirring occasionally, until pork is fall-apart tender.

Shred or leave chunky: The meat should be tender enough to shred with forks. You can leave it in chunks or shred it depending on preference. Taste and adjust salt.

Warm tortillas: Heat tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.

Assemble and serve: Fill warm tortillas with carne adovada. Top with fresh cilantro, diced white onion, a squeeze of lime, and crumbled queso fresco if desired.