Dinner was delicious and the corn tortillas turned out pretty well for our first attempt. I think next time we’re going to play around with adding a little baking powder so they aren’t quite so dense. We finished them off this morning with some chorizo and eggs.
Making the asado yesterday was a ball. I made the chili paste first with the softened ancho chilies and it’s a cool thing watching water and peppers come together quite rapidly as a paste. Ah, the rich color and heavenly smell and taste.
Here’s an action shot (ha!) of me opening the lid to the pot…the dish had been cooking for almost three hours at this point.
If you like pork and a savory sauce with just a touch of heat, I’d recommend this dish. It was perfect for the first really chilly Saturday we’ve had this fall.
Mmmm, that looks so good. I love pork.