Texas Asado (Texas pork Asado) recipe

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Pork shoulder cooked in a chili, oregano and coriander sauce, wrapped with cheese in flour tortillas. A simple, delicious, typical Tex-Mex dish.
Preparation time: 150 minutes, Cooking time: 180 minutes, Serves: 4 - 6 


16 dried Ancho chiles
1/2 cup water
2 garlic cloves, crushed
1 tsp salt

1 Tbsp lard or vegetable oil
1/2 medium onion, chopped
8 garlic cloves, crushed
1/2 cup chopped cilantro
2 tsp oregano
Salt and black pepper to taste

2 Tbsp lard or vegetable oil
3 lb boneless pork shoulder, cut into 1-inch cubes
Salt and black pepper


Make the chili puree
Put the chilies in a large bowl and cover with hot water.  Soak for 2 to 3 hours.

When the chilies have softened, discard the soaking water, slice them in half, remove the seeds and veins and put in a blender. Add the water, 2 garlic cloves and salt and process until you get a smooth puree.

Cook the chili sauce
In a saucepan over medium heat add lard or vegetable oil and the onion and cook for about 10 minutes, stirring frequently, until the onion starts to turn brown. Add the garlic cloves and cook for one more minute. Add the chili paste, 1 cup of water, the cilantro, oregano and season with salt and pepper to taste. Cook over medium heat for 5 minutes, stirring occationally.

Prepare and cook the meat
Generously season the pork cubes with salt and pepper on all sides. Add the 2 tablespoons of lard or vegetable oil to a large skillet or frying pan and brown the meat on all sides (it is important not to overcrowd the pan when browning the meat so it is best to do this in 2 or more batches, depending on the size of the skillet or frying pan).

Add all the meat to the frying pan and pour over the chili sauce. Cover and cook over low heat for 2 1/2 to 3 hours, stirring occationally.

Serve with cheddar or Jack cheese wrapped in flour tortillas.
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