by Heather Schmitt-Gonzalez / Tuesday, February 7, 2012
Blue Corn Tortillas & Pueblo Carne Adobado (Pueblo Chile-Bathed Pork)
- ~1¾ lbs. lean boneless pork
- 2 oz. dried guajillo chiles, stemmed
- ¾ c. hot water
- ½ tsp. salt
- 2 cloves garlic, minced
- 1 Tbs. dried oregano
- 2 Tbs. olive oil
- 1½ c. blue cornmeal
- 1½ c. boiling water
- ¾-1 c. unbleached all-purpose flour
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Flatbreads & Flavors Group
Dairy-Free (don't add crema) for Allergy Free Wednesdays
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.