Red Chile Pork with Nopales - Rick Bayless

Name: Red Chile Pork with Nopales - Rick Bayless
Ingredients: 2 pounds pork shoulder roast, cut into pieces a little smaller than 1 inch; Salt; 3 tablespoons fresh-rendered pork lard , bacon drippings or vegetable oil, plus a little more if needed, divided use; 2 1/2 ounces (about 10 medium) dried guajillo chiles, , stemmed, seeded and torn into flat pieces; 4 to 6 árbol chiles , stemmed; 6 garlic cloves, peeled; 1/2 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 1 teaspoon fresh black pepper; A little sugar, if needed; 1 pound (about 5 medium) nopal cactus paddles, cleaned and cut into small pieces or strips (4 cups if you buy them cleaned and cut into small pieces); 24 warm corn tortillas; Crumbled Mexican queso fresco, for garnish

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If the nopales you buy aren’t cleaned (at some Mexican groceries, you’ll find them cleaned and cut into small pieces), clean them one by one: Holding a paddle

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Ingredients

2 pounds pork shoulder roast, cut into pieces a little smaller than 1 inch
Salt
3 tablespoons fresh-rendered pork lard , bacon drippings or vegetable oil, plus a little more if needed, divided use
2 1/2 ounces (about 10 medium) dried guajillo chiles, , stemmed, seeded and torn into flat pieces
4 to 6 árbol chiles , stemmed
6 garlic cloves, peeled
1/2 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon fresh black pepper
A little sugar, if needed
1 pound (about 5 medium) nopal cactus paddles, cleaned and cut into small pieces or strips (4 cups if you buy them cleaned and cut into small pieces)
24 warm corn tortillas
Crumbled Mexican queso fresco, for garnish