Tacos de Carne Asada - Try Asado de Puerco

Ever searched for tacos de carne asada hoping to find that rich, slow-simmered pork in a vibrant red chile sauce, only to realize you were looking for something else entirely? You're not alone! While carne asada steak is delicious in its own right, today we're diving into the heart of Northern Mexican cuisine with Authentic Asado de Puerco Tacos. This isn't just any pork dish; it's a deeply flavorful, slightly smoky, and wonderfully tender pork braise, swimming in a robust red chile sauce, perfect for piling into warm tortillas. Get ready to discover the magic of Asado de Puerco, master the art of choosing and preparing dried chiles, and learn the secrets to making fresh flour tortillas or perfectly warming corn tortillas to create the ultimate tacos de asada experience (the pork kind!). Let's get cooking!

Ingredients

• 2-3 pounds boneless pork shoulder (or country-style ribs), cut into 1-inch cubes
• 1 tablespoon neutral oil (like canola or vegetable)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• For the Red Chile Sauce:
• 6-8 dried guajillo chiles, stemmed and seeded
• 2-3 dried ancho chiles, stemmed and seeded
• Optional: 1-2 dried chile de arbol (for extra heat), stemmed and seeded
• 4 cloves garlic, peeled
• ½ small white onion, roughly chopped
• 1 teaspoon Mexican oregano
• ½ teaspoon ground cumin
• ¼ teaspoon ground clove (optional, but lovely)
• ¼ teaspoon ground cinnamon (optional, a pinch is enough)
• 1 bay leaf
• 4 cups hot water (for soaking chiles), plus more as needed
• 2-3 cups chicken or vegetable broth
• For Serving:
• Warm corn or authentic mexican flour tortillas
• Diced white onion
• Fresh cilantro, chopped
• Lime wedges
• Optional: Queso fresco, pickled red onion, simple salsa roja or salsa verde

Directions

1. Toast and Soak the Dried Chiles Heat a dry skillet over medium-low heat. Add the stemmed and seeded guajillo, ancho, and optional arbol chiles. Toast for 30-60 seconds per side, just until fragrant and slightly pliable – be careful not to burn them, as this can make the sauce bitter! Immediately transfer the toasted chiles to a bowl and cover with 4 cups of hot water. Let them soak for about 20-30 minutes, or until they are completely softened and pliable.
2. Blend a Smooth Red Chile Sauce Once the chiles are soft, drain them, reserving about 1-2 cups of the soaking liquid. In a blender, combine the softened chiles, peeled garlic cloves, chopped white onion, Mexican oregano, ground cumin, optional clove, optional cinnamon, and a pinch of salt and pepper. Add 1 cup of the reserved chile soaking liquid and blend until completely smooth. If the sauce is too thick, add more soaking liquid or a splash of broth until you achieve a pourable consistency. For an extra smooth sauce, you can strain it through a fine-mesh sieve, pressing on the solids to extract all the liquid, then discard the pulp.
3. Brown the Pork for Deep Flavor Pat the pork cubes dry with paper towels and season generously with 1 teaspoon of salt and ½ teaspoon of black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of neutral oil over medium-high heat. Once the oil is shimmering, add the pork in a single layer, working in batches if necessary to avoid crowding the pot. Brown the pork on all sides until deeply golden, about 5-7 minutes per batch. Browning isn't just about color; it builds incredible depth of flavor that's essential for a rich Asado de Puerco. Remove the browned pork from the pot and set aside.
4. Braise the Pork in the Chile Sauce Reduce the heat to medium. Carefully pour the blended red chile sauce into the pot (it might splatter a bit!). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot – this adds even more flavor to your sauce. Add the bay leaf and return the browned pork to the pot. Pour in 2-3 cups of chicken or vegetable broth, ensuring the pork is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for 2 to 2 ½ hours, or until the pork is fork-tender and easily shreds. Stir occasionally to prevent sticking.
5. Taste & Adjust Once the pork is tender, remove the bay leaf. Taste the sauce and adjust seasonings as needed. This is your chance to make it perfect! If it needs more salt, add it. If it tastes a little flat, a squeeze of lime juice or a tiny splash of apple cider vinegar can brighten it. If it's too spicy, a pinch of sugar or honey can balance the heat, or you can stir in a tablespoon of tomato paste. If the sauce is too watery, remove the lid and simmer uncovered for 15-20 minutes to allow it to thicken. If it's too thick, add a splash of broth or water until it reaches your desired consistency – it should be thick enough to cling to the pork, but still saucy.