Carnita Enchilada Tacos - 5-Minute Version

Steps

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1. 1
   Prepare the marinade: Place the seeded dried chile pasillas and chipotle chiles in a pot with a small amount of water to soften. Separately, heat oil and briefly fry diced onion, garlic, and a piece of cinnamon stick.
   ▶ ≈0:17
2. 2
   Once the chiles have softened, transfer them to a blender along with the fried aromatics, cinnamon, cumin, and cloves. Add a pinch of salt and minimal water, then blend until smooth.
   ▶ ≈3:23
3. 3
   Pour the chile sauce over the 1 kg of ground pork and mix thoroughly until all the meat is well coated. Refrigerate for about 30 minutes to allow the flavors to develop.
   ▶ ≈4:13
4. 4
   Make the salsa: Blend together 4 tomatoes, 1 chipotle chile, 2 serrano chiles, 1 garlic clove, and a small piece of onion with a pinch of salt and minimal water until well combined.
   ▶ ≈4:57
5. 5
   Heat oil in a skillet and add the marinated pork. Fry until the meat is fully cooked through and slightly crispy at the edges.
   ▶ ≈5:29
6. 6
   Warm the corn tortillas. Fill each tortilla with the cooked meat, diced onion, cilantro, and salsa, then add a squeeze of lime.
   ▶ ≈6:11