Chileajo de puerco

Method

1. 1 Roast Mexican dried chilies for 40 seconds on each side, then soak them in hot water mixed with vinegar for 25 minutes.
2. 2 Soaking the chileajo peppers in vinegar, not water, is the key to its original flavor; the vinegar retains its sharp, sour taste throughout the entire dish.
3. 3 Grind the chilies with all 12 cloves of garlic, oregano, cumin, and pickled vinegar, then strain through a sieve.
4. 4 Fry the diced pork in oil for 10 minutes until golden brown on all four sides.
5. 5 Pour the sauce over the pan and fry for 6 minutes until the sauce darkens, then add 300 ml of water and simmer for 55 minutes.
6. 6 Simmer for the last 10 minutes to allow the sauce to coat the meat, then serve with tortillas and pickled red onions.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: Incubate under high pressure for 22 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.