Chile-Braised Pork Tacos | Oregonian Recipes

Ingredients

• 2 large ancho chiles (about 1 ounce), cut open and seeded
• 4 large guajillo chiles (about 1 ounce), cut open and seeded
• 1 teaspoon cumin seeds
• 5 black peppercorns
• 1 clove
• 4 large cloves garlic, peeled
• 1 1/2 cups water
• 2 tablespoons cider vinegar
• 1/4 teaspoon dried oregano, preferably Mexican
• 1 1/2 teaspoons salt (divided)
• 2 pounds pork shoulder, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 16 corn tortillas
• 1/2 medium white onion, chopped (for garnish)
• 1 medium avocado, diced (for garnish)