Directions

Prepare the Marinade

1. Place the guajillo and pasilla chiles in a bowl and cover with boiling water. Let soak for about 20 minutes, until softened.

2. Transfer the softened chiles to a blender along with the oregano, cumin, cloves, black pepper, sazón, vinegar, garlic, chicken bouillon, and salt. Blend until completely smooth, adding a splash of the soaking liquid if needed. Strain the adobo if you’d like a perfectly smooth texture.

3. Season the pork with salt, then add the marinade and mix until fully coated. Cover and marinate for at least 2 hours, preferably overnight.

Make the Salsa

1. Heat a comal or skillet over medium heat. Add the tomatoes, garlic (in their skins), onion, and chiles de árbol. Cook until softened and charred in spots, turning as needed. Remove each item as it’s finished cooking, taking care not to burn the chiles.

2. In a molcajete, grind the chiles de árbol with a pinch of salt until broken down.

3. Peel the garlic and add it to the molcajete. Grind until smooth, then add the onion and continue grinding.

4. Add the tomatoes and mash to your desired texture, somewhere between chunky and saucy.

5. Taste and adjust salt before serving.

Cook the Pork

1. Heat a large pan over medium heat with a bit of oil or lard. Add the pork and cook, stirring occasionally, until fully cooked through and lightly caramelized at the edges.

2. Serve warm on a sope or tortillas, topped with salsa.