Chili-based BBQ Sauce & Tacos

Ingredients

3 whole ancho chiles

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium white onion, roughly chopped

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

1 teaspoon salt

2 teaspoons dried oregano

3 cups low-sodium chicken broth

4 pounds cooked pork shoulder, shredded

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish

Directions

If the chiles are dried, soak them in water for 2 hrs to rehydrate.

Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high

until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the

garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1

tablespoon salt and the oregano to the blender; puree until smooth. Heat the

remaining 1 tablespoon oil in a large skillet over high heat; add the chile

sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in

the broth and reduce until slightly thickened.

Toss the already cooked, shredded pork with the chili-based BBQ sauce.

Serve the shredded pork in the tortillas, along with assorted toppings (cilantro garlic yogurt sauce, salsa verde, cheese, shredded cabbage).