Chile colorado-ish, with pork and very smoky bacon. Made my usual enchilada sauce with dried guajillos and anchos, added the browned pork shoulder chunks, added a mandarin orange cut in half, and also charred a few tortillas and tore them up to dissolve in the sauce for that corny flavor. simmered for 2+ hours. Very tender and smokalicious. Garlicky rice under, a perfect teeny avocado to top.
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