Birria

• 30g (3 TB) Adriana’s Adobo Chile Mix. Set extra 2 TB aside to fried onions
• 454g (1 Lb) Pork tenderloin cut in 2” cubes for easy shredding
• 2 medium size onions sliced
• 1 teaspoon sugar
• 3/4 cup vegetable oil of choice
• 4 cups water
• 6 green onion stocks finely chopped
• 1/4 chopped cilantro (optional)
• Sea salt to taste

Directions:

1. Heat oil in a medium sauce pan. Add the sliced onions, 2 TB of the Adriana’s Adobo Chile Mix and the sugar. Stir and integrate the spice with the onions until transparent or caramelized.
2. Mix in pork, 3 Tablespoons of Adriana’s Adobo Chile mix and water. Bring to a boil. Reduce the temperature to medium high. Cover and cook slowly for about 1 hour, or until pork easily falls apart with a fork.
3. Add the green onions and cilantro
4. Season with sea salt if needed.

To Make Birria Tacos - Ingredients and Directions

• 10-6” Corn Tortillas
• 1 Cup Shredded cheese (Monterrey or feta optional)
• 1/4 cup vegetable oil to fry tortillas for tacos

1. In a skillet heat the oil. Fry each tortilla very quickly, just to make it pliable and soft. Set them aside.
2. Take each tortilla and filled with Birria (about 2 tablespoons), together with 1 Tablespoon of the shredded cheese of choice on half of the right side of the tortilla. This way when you fold the tortilla, the taco looks like a turnover. Repeat until finish all your tacos.
3. Heat up to medium-low heat same skillet you use for frying the tortillas. Place the tacos 3 or 4 at a time and gently press them with a spoon or spatula.

Suggested serving: side salad, salsa, sour cream or avocado slices.