Braised Pork in Mole Rojo

A dish that has many, many interpretations-this is just one way to make it- I never actually set out to make it one way, rather use what chilies, etc I have laying around.

This one has; simmered tomato sauce, added to it; 2 fresh bay leaves, roasted and blitzed New Mexico dried red chilies, ground cinnamon, cumin, clove, chipoltle, a few raisons, sesame seeds, fresh cilantro, fresh orange juice, a bit of coffee, brown sugar, and chicken stock. I chucked a whole pork tenderloin in after it came to a bubble  /  after 30 minutes I removed the pork and roasted it in a screaming hot oven to get the fat to crust-then back into the hot chili bath for another hour.

Warm corn tortillas, chopped onion, and fresh chopped cilantro will get you closer to a San Francisco taco truck,  just as you are wanting….add a few escabeche and you are there my friend.

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