Directions:
Prepare the Dried Chiles:
Remove the stems and seeds from the dried guajillo and ancho chiles.
Place the chiles in a bowl and cover with 2 cups of hot water. Let them soak for about 20 minutes until they are soft.
Drain the chiles, reserving the soaking liquid, and transfer them to a blender. Add about 1 cup of the soaking liquid and blend until smooth. Set aside.
Cook the Pork:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the diced pork and brown on all sides. Remove the pork from the pot and set aside.
Cook the Vegetables:
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic, ground cumin, and dried oregano. Cook for another 1-2 minutes until fragrant.
Combine and Simmer:
Return the browned pork to the pot.
Add the blended chile sauce and chicken broth. Stir to combine.
Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally.
Season with salt and pepper to taste.
Prepare the Tortillas:
In a large mixing bowl, combine the flour and salt.
Add the lard or vegetable shortening and mix with your fingers until the mixture resembles coarse crumbs.
Gradually add the warm water, mixing until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Divide the dough into 12 equal pieces and roll each piece into a ball. Cover with a clean towel and let them rest for about 15 minutes.
Heat a dry skillet or griddle over medium-high heat.
Roll out each dough ball into a thin circle, about 6-8 inches in diameter.
Cook each tortilla in the hot skillet for about 1-2 minutes on each side, or until bubbles form and the tortilla is lightly browned. Keep the cooked tortillas warm in a towel.
Serve:
Serve the Chile Colorado hot with the fresh homemade tortillas.
Enjoy !!