As I wrote yesterday, I’ve been delighted to start a small tradition of making Mexican food each Friday night. Lately I have been so inspired by Pati’s Mexican Table and basically want to cook every one of her recipes. My husband gave me this cookbook along with a tortilla press for Christmas, and let’s just say it is the type of present that results in everyone winning!
Last Friday I decided to attempt Pati’s shredded pork in ancho-orange sauce, and I was not disappointed. Luckily I had bought some dried ancho chiles on our most recent trip to Mexigo. As a side note, if you are in Brussels and seeking more Mexican ingredients than can be found in the sad international aisle of your average Carrefour, I highly recommend Mexigo in Ixelles. It’s a hole in the wall, and I recommend the ingredients over their prepared items, but where else are you going to find speciality chiles, authentic tortilla chips, and the like!? I only wish they stocked fresh tomatillos!
The overall dish was fantastic. I spaced out the prep over the course of a day, which made the house smell amazing, and it came together very easily in the end. The meat is so flavorful it doesn’t require many accoutrements. I served this as Pati recommends, in flour tortillas with guacamole and nothing else. We had a big green salad on the side.