I am sure there are many people out there that make this fabulous dish much better than I do, but this recipe has never failed to please our own palates. However, with that said, be forewarned that this dish requires an enormous amount of preparation time and patience. First, you must make your red chile sauce. You can follow a typical red chile enchilada sauce but add chile pequin (crushed chile) to the final stage. Let the sauce cool. Then it is just wait, wait, and wait some more until you can cook.
Ingredients
Red Chile Sauce
1-2 lbs boneless pork, cubed about 1"
When sauce is cool, mix the cubed pork with the sauce and marinate for 2-3 days in the refrigerator. I use my vacuum sealer to remove all air and get a really good marinade going on. When ready to bake, add about 3/4 cup water to the meat/chile and place in a baking dish. (I like to use my stoneware, and you CANNOT add cold ingredients to the pan once you start the baking process--so make sure you have enough wet ingredients to begin with)
Preheat the oven to 250 and bake for 2 1/2 hours. Increase heat to 300 and bake for another 2 hours (or until the meat begins to fall apart).
To Serve:
12 Corn Tortillas, softened in oil
Cheddar cheese
1/2 cilantro, chopped
1/2 cup diced white onions
1 large tomato, diced
Serve with warm corn tortillas, cheese, cilantro, onions and tomatoes. It doesn't hurt to add a Dos Equis or a Pacifico to go with.
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