Directions:

1️⃣ Make the Red Chile Sauce

If using dried chiles: Remove stems and seeds, rinse, and boil for 10 minutes until soft.
Blend with 2 cups chicken broth until smooth.
(If using chile powder, skip this step and add the powder directly to the pot later.)

Heat oil in a large pot over medium-high heat. Brown pork cubes on all sides. Remove and set aside.

Sauté onion until translucent; add garlic and cook 1 minute.

Return pork to the pot. Pour in chile puree (or red chile powder plus broth), cumin, oregano, salt, and pepper.

Add enough broth to cover. Simmer 1½–2 hours until pork is tender and sauce is thick and rich. Add broth as needed.

2️⃣ Papas

Heat oil in a skillet over medium heat.

Add diced potatoes; season with salt, pepper, and optional smoked paprika.

Cook uncovered, stirring occasionally, for 20–25 minutes until golden and crispy.

3️⃣ Huevos

In a bowl, whisk eggs with milk, salt, and pepper.

Melt butter in a nonstick skillet over medium heat.

Pour in eggs and gently scramble until just set and creamy.

4️⃣ Fresh Flour Tortillas

In a large bowl, whisk flour, baking powder, and salt.

Cut in shortening/lard until mixture resembles crumbs.

Gradually add warm water, mixing until dough forms.

Knead on a lightly floured surface for 5 minutes until smooth.

Cover and rest 30 minutes.

Divide into 10 balls, roll each into a thin circle, and cook on a hot dry skillet 1–2 minutes per side until golden spots appear.

5️⃣ Serve

On each plate, spoon tender red chile pork with its rich sauce.

Add a side of crispy papas and fluffy scrambled eggs.

Serve with warm, freshly made tortillas to scoop up every bite.