2 pounds/1 kg ground pork
1/4 cup/60 ml red wine vinegar
1 tablespoon/15 ml smoked paprika
1 teaspoon/5 ml coriander seeds, grounded
1 teaspoon/5 ml cumin seeds, grounded
4 cloves garlic, minced
A few sprigs fresh oregano, chopped
2 guajillo chiles, rehydrated and seeded
1 ancho chile, rehydrated and seeded
1 teaspoon/5 ml salt
Freshly ground pepper
2 tablespoons/30 ml olive oil
Pico de gallo
Queso fresco cheese
Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.
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