Traditional

Chamorro Braised

Name: Chamorro Braised
Total time: 4 h
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 2 (about 3.5 lb total) Pork shanks (chamorro); 4 Guajillo chiles, seeded; 2 Ancho chiles, seeded; 3 Roma tomatoes; 1 White onion, quartered; 5 Garlic cloves; 2 Bay leaves; 1 tsp Mexican oregano; 3 cups Chicken stock; 1 tbsp Kosher salt; 10 Corn tortillas; 1/2 White onion, diced; 1/2 bunch Cilantro, chopped; 2 Limes, in wedges

Whole pork shank braised for hours in a guajillo-ancho adobo until the meat slips off the bone, then folded back into its own reduced, glossy sauce. This is CDMX fonda cooking at its most patient and rewarding.

Time: 4 hr
Heat
Yield: 10 tacos
Region: CDMX

Ingredients

Braise

To build

Method

Toast the guajillos and anchos on a dry comal until fragrant, then soak them in hot water until soft.
Char the tomatoes, onion, and garlic on the comal, then blend with the soaked chiles, oregano, salt, and a splash of stock into a smooth adobo.
Brown the shanks on all sides in a Dutch oven with a little oil, working patiently to build a deep crust.
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Pour the adobo and remaining stock over the shanks, tuck in the bay leaves, cover, and braise at 325°F until the meat pulls easily from the bone, about 3 hours.
Lift out the shanks, shred the meat off the bones, and discard the bay; skim the fat and simmer the sauce until it coats a spoon.
Fold the shredded chamorro back into the reduced sauce and taste for salt.
Warm the tortillas on a comal and build each taco with saucy chamorro, onion, cilantro, and lime.