🌮Taco 'Bout High Tuesdays🔥

Total Time: 2 ~ 3 hrs Yield: 3 ~ 4 Servings

🥩 Ingredients:

For the Pork Adovada:

• 2 lbs pork shoulder (cut into chunks)

• 4 dried New Mexico red chiles (cleaned, stemmed, and deseeded)

• 3 cloves garlic

• 1 tsp Mexican oregano

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/2 cup white vinegar

• 1/2 cup water or broth

• Salt to taste

• 1 tbsp oil (for searing)

For the Infused Crema:

• 1/2 cup sour cream or Mexican crema

• Juice of 1 lime

• Zest of 1 lime

• Pinch of salt

• .1g to .2g RSO/Distillate (Available in Dispensary)

For Serving:

• Corn tortillas

• Chopped cilantro

• Diced onions

• Pickled red onions (optional)

• Lime wedges

🍳 Instructions:

1. Make the Adovada Marinade:

1. Toast the chiles in a dry pan until fragrant (30 seconds per side).

2. Boil them for 10 minutes to soften.

3. Blend chiles with garlic, oregano, cumin, paprika, vinegar, water/broth, and salt until smooth.

4. Pour over pork, cover, and marinate at least 2 hours (overnight is best).

2. Cook the Pork:

1. Heat oil in a heavy pan or Dutch oven.

2. Sear the pork until browned, then add the marinade.

3. Cover and simmer on low for 2–2.5 hours, until fork-tender. Add water if needed.

3. Make the Infused Lime Crema:

1. In a bowl, mix sour cream, lime juice, zest, and salt.

2. Warm RSO/distillate slightly (optional) and mix thoroughly into crema.

3. Chill in fridge until ready to serve.

4. Assemble Tacos:

1. Warm tortillas.

2. Fill each with tender pork.

3. Drizzle infused crema over top.

4. Garnish with onions, cilantro, and pickled onions.

5. Serve with a lime wedge and a side of munchies (just in case).

⚖️ Dosing Note:

• Start low! If using 100mg RSO in the crema, and you serve 8 tacos, that’s ~12.5mg per taco if evenly spread.

• Stir the crema thoroughly to distribute the infusion.